Palak/Spinach Rice

Palak/ Spinach is not a preferred vegetable in my house. But due to its high nutritious value i try and incorporate it in our diet. Palak gravy as such will not be accepted so i keep mixing it with other vegetables in sandwiches, curries, tikkas or pakodas. While surfing one day i came across with this recipe of palak rice. Sounded interesting, quick and easy. It was loved in our house and from then palak has found a regular place in our veggie list.

Palak is less in calories, cholesterol free and full of nutrients. It is rich in Vtamin K, B2, A and folate (iron). It solves the gastrointestinal problems, compensates for blood loss during menstruation and said to prevent cataract problems.

To clean palak : Soak palak in water mixed with 2 tbsp of vinegar+1 tbsp of salt for 30 minutes. Then rinse/ wash in cold water. 
To store palak: wrap in newspaper instead of plastic bags, they will remain fresh.

Ingredients :

Serving - 4

Palak - 2 bunches washed, patted dry 

Onions - 2 medium chopped

Tomatoes - 1 big chopped

Cumin seeds - 1 tsp

Sambhar powder - 2 tsp
Kashmiri chilli powder - 1 tsp
Garam masala- 1 tsp
Salt to taste

Method:

• Pre cook rice and keep aside. Care should be taken not to over cook it. all the grains must stay seperated from each other.
• Finely chop palak and keep aside.
  
• Heat oil in a deep bottomed pan.
• Add cumin seeds, when they crackle add the chopped onions and saute till golden brown.
• Drop in the tomatoes and fry till they become dry. 
• Add the palak and fry well till all the water evaporates.
• Add the chilli powder, sambhar powder and fry well.
• Add salt at this stage.

• Toss in the cooked rice, garam masala and mix gently.
• Palak rice is ready to serve.
• Serve hot with cucumber and ginger raita/salad.

For the cucumber and ginger raita: Peel two cucumbers and grate them and set aside. Lightly whisk curd/yoghurt. Add grated ginger, salt and chopped chillies to this and mix well. Add the grated cucumber,salt to this and mix well.Garnish with finely chopped coriander leaves.

Note:

• Add salt only at the time suggested in the recipe. If you add it before that it will make the palak wet and mushy.