Recipes
veg
Palak-Rice
By Swapnali Bansode
⏳ Prep Time: 45 minute
14 May 2020
Nutritional Overview
Calories
443 kcal
Protein
21 gm
Carbs
65 gm
Fats
11 gm
Ingredients
Tomatoes- 100 gm
Cilantro- 7 to 8 sticks
Low fat Cottage Cheese- 113 gm
Spinach- 300 gm
Long grain basmati rice- 60 gm
Ghee- 10 gm
Ginger 1 inch piece, Green chillies 1-2 as per taste
Cumin seeds, Asafoetida (hing), turmeric powder, red chili powder, cumin powder
Method
Step 1
Soak required quantity of rice in water for - minutes
Step 2
Boil water in a pan and add spinach, for - second and add it to ice bath later, this helps to retain the color of spinach
Step 3
Blend spinach, - sticks of cilantro as a whole stick, inch ginger piece, - green chillies and gm of tomato, add very little water, spinach has water content of its own, at this step you may add cottage cheese or you can add it on the side ( I did the later)
Step 4
For tadka, in a pan or pressure cooker, heat gms of ghee, add cumin seeds, let it splutter, add hing, turmeric, red chilli powder ( you can skip red chillies powder if green chillies in gravy are hot) and cumin powder
Step 5
Add spinach blend to the tadka and after it boils, add soaked rice after draining water
Step 6
Take judgement of water content (basmati rice generally requires more water) add more water if required, cover the pressure cooker or pan and let it cook completely
Step 7
And it’s ready! You can sizzle lemon juice while serving! Enjoy!
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