Sunday, October 17, 2010

Spinach Rice / Palak Rice

Brown Rice - 1 cup
Fresh Baby Spinach - 5 ounce (one colander loosely packed)
Olive Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Green Chillies - 2, finely chopped
Shallots - 2, finely chopped
Garlic - 5 cloves, finely chopped
Ginger - 1/2 tsp, grated
Turmeric - a pinch
Roasted Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red Chilli powder - 1/2 tsp
Roasted Peanuts - a handful

Cook the rice in a rice cooker with 3 cups of water. Keep aside

Blanch the spinach leaves in boiling water for 2 minutes. Remove, cool and blend in a blender with a few tsp of water till smooth. Keep it aside.

Mix turmeric, cumin, coriander, red chilli powders with a little water and make a paste.

Heat oil in a pan. Temper with Cumin seeds and chopped green chillies. Add garlic slices and saute for a minute.

Then add the shallots and cook till they caramelise lightly. Add ginger and the spice paste. Cook till oil releases.

Add the spinach paste and salt and cook for a few minutes more. Add the rice and roasted peanuts and mix everything well. Serve hot.

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