Palak Rice Recipe – Easy Spinach & Vegetable Indian Rice Dish

Last Updated on 4 months by Neha Deshmukh

Palak Rice Recipe – Easy Spinach & Vegetable Indian Rice Dish

Introduction

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly, what’s better than a vibrant, flavorful dish that’s also packed with nutrients? This Palak Rice is exactly that – a beautiful blend of spinach, veggies, and fragrant basmati rice. I first made this when I was trying to get my kids to eat more greens, and it was a hit! They didn’t even realize how much spinach was in there. It’s become a regular in our house, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Palak Rice isn’t just healthy; it’s incredibly easy to make! It’s a one-pot wonder that comes together in about 30 minutes, making it perfect for a weeknight dinner. The flavors are mild yet comforting, and it’s a fantastic way to enjoy a complete meal in one dish. Plus, it’s naturally gluten-free and easily adaptable to vegan diets – more on that later!

Ingredients

Here’s what you’ll need to create this delicious Palak Rice:

• 1 bunch palak (spinach) – about 200g
• 4 cloves garlic
• 2 inch ginger
• 3 green chillies (adjust to your spice preference)
• 2 tbsp ghee (or oil for vegan option)
• 1 tsp cumin seeds
• 1 medium onion
• 1 medium carrot
• 1 medium potato
• ½ capsicum (bell pepper)
• 3 tbsp sweet corn
• 3 tbsp peas
• 2 cups water
• 1 tsp salt (or to taste)
• ½ tsp garam masala
• 1 cup basmati rice
• 2 tsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Palak (Spinach): Selecting Freshness & Varieties

Look for spinach with vibrant green leaves that aren’t wilted or yellowing. Baby spinach works well too, but traditional spinach has a slightly earthier flavor that I love in this dish. About 200g of spinach is a good amount, but feel free to add more if you’re a spinach fanatic like me!

Ghee: The Significance of Clarified Butter in Indian Cooking

Ghee adds a beautiful richness and nutty flavor that’s quintessential in Indian cuisine. It also has a higher smoke point than regular butter, making it ideal for sautéing. If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Basmati Rice: Choosing the Right Grain for Fluffy Results

Basmati rice is the star here! Look for long-grain basmati rice – it stays fluffy and separate when cooked. I recommend rinsing the rice under cold water a couple of times before cooking to remove excess starch. This helps prevent it from becoming sticky.

Garam Masala: Regional Variations & Homemade Blends

Garam masala is a blend of warming spices, and the exact composition varies by region and family. You can find pre-made garam masala at most grocery stores, or you can make your own for a truly authentic flavor.

Cumin Seeds: Roasting for Enhanced Flavor

Don’t underestimate the power of cumin seeds! Briefly roasting them in ghee before adding the onions releases their aroma and adds a lovely depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blanch the palak in boiling water for about 2 minutes. This helps retain its vibrant green color. Immediately transfer it to a bowl of ice water to stop the cooking process.
2. Drain the palak and grind it with the garlic, ginger, and green chillies to make a smooth puree. Set aside.
3. Heat the ghee in a kadai (or a deep pan) over medium heat. Once hot, add the cumin seeds and let them splutter.
4. Add the chopped onion and sauté until translucent. Then, add the chopped carrot, potato, and capsicum.
5. Stir-fry the vegetables for about 5-7 minutes, until they’re slightly crunchy. We don’t want them mushy!
6. Now, add the palak puree and cook for another 2 minutes, stirring constantly.
7. Pour in the water, add the salt and garam masala, and bring the mixture to a boil.
8. Gently add the rinsed basmati rice and lemon juice. Give it a good stir.
9. Cover the kadai and simmer for about 20 minutes, or until the rice is cooked through and the water is absorbed.
10. Fluff the rice gently with a fork and serve hot with a side of raita (yogurt dip).

Expert Tips

A few little things to keep in mind for Palak Rice perfection!

Achieving the Perfect Palak Puree Consistency

You want a smooth puree, but not watery. If your puree seems too thin, squeeze out any excess water before adding it to the kadai.

Preventing Rice from Sticking to the Bottom of the Kadai

Keep the heat on medium-low and stir occasionally during the simmering process. A heavy-bottomed kadai also helps prevent sticking.

Balancing Flavors: Adjusting Spice Levels

Feel free to adjust the number of green chillies to suit your spice preference. You can also add a pinch of red chilli powder for extra heat.

Using Fresh vs. Frozen Vegetables

Fresh vegetables are always best, but frozen peas and sweet corn work perfectly well in a pinch.

Variations

Let’s get creative!

Vegan Palak Rice

Simply substitute the ghee with vegetable oil. It’s that easy!

Gluten-Free Palak Rice

This recipe is naturally gluten-free, as long as your garam masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Omit the green chillies altogether.
• Medium: Use 1-2 green chillies.
• Spicy: Use 3-4 green chillies or add a pinch of red chilli powder.

Festival Adaptations (Navratri, Holi)

During Navratri, you can skip the onion and garlic for a satvik version. For Holi, the vibrant green color of the palak rice makes it a festive addition to your meal!

Serving Suggestions

Palak Rice is delicious on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple dal (lentil soup)
• A side of pickle

Storage Instructions

Leftover Palak Rice can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What type of rice is best for Palak Rice?

Basmati rice is the best choice! Its long grains stay separate and fluffy, giving the dish a lovely texture.

Can I use frozen spinach instead of fresh palak?

Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before grinding it into a puree.

How can I make this Palak Rice spicier?

Add more green chillies, a pinch of red chilli powder, or a dash of cayenne pepper.

What is the best way to reheat Palak Rice without it becoming dry?

Add a tablespoon or two of water to the rice before reheating it in the microwave or on the stovetop. Cover it while reheating to trap the moisture.

Can I add paneer or other proteins to this Palak Rice?

Absolutely! Cubed paneer, chickpeas, or even shredded chicken would be delicious additions. Add them along with the vegetables in step 5.