Sunday, October 17, 2010
Spinach Rice / Palak Rice
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.