Spinach Rice Recipe – Authentic Indian Palak Chawal with Potatoes

Last Updated on 2 months by Neha Deshmukh

Spinach Rice Recipe – Authentic Indian Palak Chawal with Potatoes

Introduction

Oh, Palak Chawal! This spinach rice is pure comfort food for me. It’s one of those dishes my mom used to make on busy weeknights, and the aroma always filled the house with such warmth. It’s simple, healthy, and incredibly flavorful – a perfect way to sneak in some extra greens! I’m so excited to share my version with you, complete with a little optional potato for extra heartiness. Let’s get cooking!

Why You’ll Love This Recipe

This Palak Chawal (spinach rice) is more than just a meal; it’s a hug in a bowl. It’s quick to make, ready in under 30 minutes, and uses ingredients you likely already have in your pantry. Plus, it’s a fantastic way to enjoy the goodness of spinach, even if you’re not a huge fan of eating it on its own. The spices blend beautifully, creating a dish that’s both comforting and vibrant.

Ingredients

Here’s what you’ll need to make this delicious Spinach Rice:

• 1 cup basmati rice
• 1.5 tablespoons oil (I prefer mustard oil for an authentic flavour, but any cooking oil works!)
• 0.5 teaspoon cumin seeds
• 1 small bay leaf
• 2 green chilies (adjust to your spice preference!)
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 medium potato, diced (optional)
• 2 cups spinach, washed
• 0.75 teaspoon garam masala
• 0.125 teaspoon turmeric powder
• 0.75 teaspoon salt (or to taste)
• 12 mint leaves, chopped
• 1 tablespoon lemon juice

Ingredient Notes

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

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a beautiful aroma. I usually get the Daawat or India Gate brands. About 185g of rice is equivalent to 1 cup.

Spinach: Fresh vs. Frozen & Regional Varieties

Fresh spinach is best, but frozen works in a pinch! If using frozen, make sure to thaw it completely and squeeze out any excess water. In India, we often use bathua (chenopodium album) alongside or instead of spinach for a slightly different flavour.

Spices: The Significance of Garam Masala & Turmeric

Garam masala is a blend of warming spices, and every family has their own recipe! Turmeric adds colour, flavour, and a whole lot of health benefits. Don’t skip these – they’re what make this dish truly special.

Oil: Traditional Oils Used in Indian Cooking

Traditionally, mustard oil is used in North Indian cooking for its pungent flavour. However, you can use vegetable oil, canola oil, or even ghee for a richer taste.

Potatoes: Optional Addition & Regional Preferences

Adding potatoes is a personal preference. It makes the dish more filling and is common in some regions of India. I love it, but feel free to leave it out if you prefer a lighter meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve that perfect grainy texture. Cook the rice until it’s just done – you want it slightly undercooked, as it will finish cooking with the spinach.
2. While the rice is cooking, blend the washed spinach with a little water to create a smooth puree. Set this aside – it’s the star of the show!
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and bay leaf. Let them sizzle for a few seconds until they become fragrant. This is where the magic begins!
4. Add the chopped garlic and green chilies. Sauté for about 30-40 seconds, until the garlic turns golden brown. Be careful not to burn it!
5. Now, add the chopped onion and fry until it’s golden brown and softened. If you’re using potatoes, add them now and cook until they’re tender.
6. Time for the spices! Stir in the garam masala, turmeric powder, and salt. Cook for another minute, until the raw smell of the spices disappears.
7. Pour in the spinach puree and mix well. Cook for 5-7 minutes, stirring occasionally, until the spinach is fully incorporated and the mixture is heated through.
8. Add the chopped mint leaves and lemon juice. Give it a good mix.
9. Finally, add the cooked rice to the spinach mixture. Gently combine everything, making sure the rice is evenly coated with the spinach. Adjust the seasoning if needed.

Expert Tips

A few little secrets to make your Palak Chawal even better!

Achieving the Perfect Rice Texture

Don’t overcook the rice! It should be slightly firm when you drain it, as it will continue to cook in the spinach mixture.

Blending the Spinach for Smoothness

For a really smooth texture, blend the spinach with a little bit of the rice cooking water.

Sautéing Spices for Maximum Flavor

Patience is key when sautéing spices. Cooking them properly releases their full flavour potential.

Adjusting Spice Levels to Your Preference

Feel free to adjust the number of green chilies to control the spice level. You can also add a pinch of red chili powder for extra heat.

Variations

Let’s get creative!

Vegan Palak Chawal

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Palak Chawal

Palak Chawal is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use 1 green chili or omit it altogether.
• Medium: Use 2 green chilies.
• Hot: Use 3-4 green chilies and a pinch of red chili powder.

Festival Adaptations (Navratri, Holi)

During Navratri, you can skip the potatoes and onions for a vrat (fasting) friendly version. For Holi, a vibrant Palak Chawal is a perfect addition to your festive spread!

Adding Other Vegetables (Peas, Carrots)

Feel free to add other vegetables like peas or carrots for extra colour and nutrition.

Serving Suggestions

Palak Chawal is delicious on its own, but here are a few ideas for serving:

• A dollop of cooling raita (yogurt dip)
• A fresh salad
• Crispy papadums (Indian crackers)
• A side of dal (lentils)

Storage Instructions

Leftover Palak Chawal 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 Chawal?

Basmati rice is the best choice for its aroma and fluffy texture.

Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water.

How can I adjust the spice level of this dish?

Adjust the number of green chilies or add a pinch of red chili powder.

Can this dish be made ahead of time?

You can prepare the spinach puree and sauté the spices ahead of time. Combine everything just before serving.

What is the best way to reheat Palak Chawal?

Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Is Palak Chawal a healthy meal option?

Absolutely! It’s packed with vitamins, minerals, and fiber from the spinach.

What side dishes complement Spinach Rice perfectly?

Raita, salad, papadums, or a simple dal are all great choices.