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Palak Rice

Updated: Jun 11, 2020


  • Basmati or Raw Rice – 1 cup

  • Ghee - 1 tbsp.

  • Spinach leaves – 2.5 cups

  • Coriander( coarsely chopped) – 1.5 cups

  • Ginger-garlic paste-1 tsp.

  • Onion – 1 no., chopped

  • Fennel seeds (saunf)– ½ tsp

  • Cashews, broken – 1tbsp

  • Groundnuts, broken - 1 tbsp

Steps of preparation:

  1. Wash, soak the rice for 10 minutes and pressure cook the rice and keep aside.

  2. Wash the spinach and coriander leaves and blend them to a puree

  3. Heat ghee in a non-stick pan, add the fennel seeds(saunf) and onion with some salt. Sauté the onions, ginger- garlic paste until it’s lightly brown in color.

  4. Add the pureed spinach-coriander mix and saute for few minutes until it semi-thickens and the raw smell disappears.

  5. Gently mix in the rice, that it doesn’t break. Cover and cook for a couple of minutes on a very low flame and turn off to get a nice aroma.

  6. Garnish with roasted cashews and groundnuts.

  7. Serve the rice hot with cucumber raita.

Nutrient highlights: Spinach is an excellent source of vitamin K, vitamin A, folate, iron and dietary fiber. Coriander is a good source of vitamin C, along with phosphorus, potassium, zinc, dietary fiber, calcium, iron, and magnesium. Cashews are high in monounsaturated and polyunsaturated fats and a good source of protein. Curd is a good source of protein and calcium that goes well as an accompaniment to spinach coriander rice.

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