Showing posts with label Palak. Show all posts
Showing posts with label Palak. Show all posts

Friday, 7 July 2017

Palak Rice / Palak Pulao

Palak Rice / Palak Pulao is a healthy one pot meal. This was the first time I was trying Palak Rice/Palak Pulao. I was bit worried that whether our little daughter will like it or not. But I was confident enough knowing the little foodie inside her ;). Though you know about your best skill but sometimes it is necessary to market your skill as well! So you are putting all your effort in cooking but you are not marketing it properly then you are doing justice to your own skill. This is the way I think, may be your view doesn't match with mine. However, I would suggest you to try my logic once and after that no looking back I assure!

Coming back to the recipe...Palak rice is an easy one pot meal. Normally we use palak in dal or prepare alu baingan palak sabji (Bengali style) I also prepare Aloo Palak and Palak Paneer. This time I thought of preparing something different than what I prepare normally and I decided to prepare palak pulao. Palak and garlic is a very good combo so I added chopped garlic  to make the rice more flavourful. After I served the palak pulao on lunch table the little one was surprised to see the colour. She was curious to know how did I make it green? I just marketed it saying you love pulao and this is a special pulao with a lovely flavour. I also told her first taste the rice if it is not awesome then tell me. And she liked it and said 'you prepare different types of foods for me I love you mamma!' Such a cute compliment I had to quote it here.

I did not made it the palak pulao spicy as our daughter cannot eat pungent food. You can always add a green chilli while making the palak puree.

Palak Rice / Palak Pulao


Rice - 1 cup
Palak - One bunch
Cashew Nuts - few
Ghee - 2 tablespoon
Refined Oil - 2 tablespoon
Salt to taste
Onion - 1 big, chopped
Garlic - 1/2 teaspoon, chopped
Cumin Powder - 11/2 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Cinnamon - 1 inch
Clove - 2
Bay Leaf - 1
Cardamom - 1 or 2
Green Chilli - 1 (optional)


1. Take the good leaves from the bunch. Clean and wash the palak leaves and blanch them for few minutes.
2. Drain the water and take the leaves in a blender and make smooth green puree.
3. Wash and soak the rice for 20 minutes.
4. Heat 1 tablespoon ghee and roast the cashew nuts and keep them aside.
5. Now add the remaining ghee and refined oil in pan.
6. Add bay-leaf, cardamom, clove and cinnamon into the pan.
7. Next add chopped onions and garlic and fry till they are translucent in nature.
8. Add cumin powder, coriander powder and salt taste. Mix them well.
9. Now add the palak puree and cook until the raw smell is gone.
10. Finally add the soaked rice and mixed with all the masalas.
11. Add water (approximately 2 1/2 cup) and cook until the rice is done.
12. When the water is almost dried add the fried cashew nuts and serve hot.

Thursday, 4 July 2013

Palak Paneer (Cottage Cheese in Spinach Gravy)

If you switch on the television, you can watch 'n' number of channels as a result of digitalization. But if you look back, say 12-15 years back, there were only few channels which we used watch. I remember I used watch few cartoon programs in a single channel. Popeye - The Sailor Man is one of them. Do you remember, when Popeye used to struggle to overcome any hurdle, he used to open a box of spinach, swallow all and become a hero!!
Ya, you are right, in my kitchen today's ingredient is spinach. Though we are not going to get enough energy like popeye but will get lot of iron from it which is important for all of us, especially for women at any age.

Palak Paneer


Paneer - 200 gm
Palak Leaves - one bowl / 2-3 cups/ two bunches
Onion Paste - 2 teaspoon
Garlic Paste - 1/2 teaspoon
Green chilli Paste - 1/2 teaspoon
Ginger Paste - 1/3 teaspoon
Garam Masala Whole - cinnamon, cardamom, clove
Garam masala powder - 1/2 teaspoon
Cumin powder - 1teaspoon
Turmeric powder - 1/2 teaspoon
Fresh cream - 2 teaspoon


Take out the palak leaves from the bunches and blanch them. Drain the water and make a smooth palak paste. Cut paneer in cubical shapes and saute it with little salt and garam masala powder. Without frying you can directly use the paneer in curry. Now heat oil in a pan and add garam masala whole for seasoning. Then add garlic paste, followed by onion, ginger and green chilli paste. Stir them well and add salt, turmeric powder & cumin powder.  Mix all the spices together until the masala turns light brown in color. Then add palak paste and stir. Add water if required. When gravy starts boiling add the fried paneer cubes and mix well. Now transfer the recipe in to serving bowl and add fresh cream. Serve this delicious north indian dish with any Indian Bread.

Sending this to: Side Dish Mela