Spinach Rice Recipe – Quick Indian Palak Bhat with Spices

Last Updated on 1 month by Neha Deshmukh

Spinach Rice Recipe – Quick Indian Palak Bhat with Spices

Hey everyone! If you’re anything like me, you’re always looking for quick, healthy, and delicious meals that don’t take all day to make. This Spinach Rice – or Palak Bhat as we call it at home – is exactly that! It’s a vibrant, flavorful dish that’s become a weeknight staple in my kitchen, and I’m so excited to share it with you. I first made this when I was trying to sneak more greens into my kids’ diets, and honestly, it was a huge hit!

Why You’ll Love This Recipe

This Spinach Rice is more than just a quick meal. It’s packed with nutrients from the spinach, wonderfully aromatic with spices, and incredibly comforting. It’s a one-pot wonder that’s perfect for busy evenings, and it’s a fantastic way to use up leftover rice. Plus, it’s easily adaptable to your taste – more spice, less spice, vegan, gluten-free… you name it!

Ingredients

Here’s what you’ll need to make this delicious Palak Bhat:

• 4 cup cooked rice (about 500g)
• 6 cup spinach, chopped (about 150g)
• 1 cup onion, chopped (about 150g)
• 0.5 teaspoon cumin seeds (about 2.5g)
• 0.5 teaspoon cumin powder (about 2.5g)
• 0.25 teaspoon garam masala (about 1.25g)
• 0.25 teaspoon turmeric powder (about 1.25g)
• 1 green chili, chopped (adjust to your spice preference)
• 0.5 teaspoon chili powder (about 2.5g)
• 0.75 teaspoon salt (about 4g)
• 0.125 teaspoon sugar (about 0.6g)
• 1 tablespoon olive oil (about 15ml)
• 1 tablespoon ghee (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Spinach: Fresh spinach is best, but frozen works in a pinch (see FAQs!).
• Rice: Day-old rice is actually ideal for this recipe. It holds its shape better and doesn’t get mushy.
• Ghee: Don’t skip the ghee! It adds a beautiful richness and flavor that’s so characteristic of Indian cooking. If you’re not familiar, ghee is clarified butter – it has a nutty, almost caramel-like taste.
• Spices: Feel free to adjust the spice levels to your liking. I’ll share some tips on that later.

Spinach Varieties & Freshness

While any spinach will work, I prefer using Indian spinach (Palak) if I can find it. It has a slightly earthier flavor. But regular spinach is fantastic too! Just make sure it’s fresh – the leaves should be vibrant green and crisp, not wilted or slimy.

Rice Choices: Basmati, Sona Masoori & More

Basmati rice is a classic choice for Indian dishes, with its long grains and fragrant aroma. But Sona Masoori is also excellent – it’s a bit stickier, which can help bind the flavors together. You can even use leftover brown rice for a healthier twist!

The Significance of Ghee in Indian Cooking

Ghee isn’t just about flavor; it’s deeply rooted in Ayurvedic traditions. It’s considered a nourishing and easily digestible fat. My grandmother always said a little ghee in your food is good for the soul!

Regional Spice Variations in Palak Bhat

Palak Bhat is made differently across India! Some regions add a touch of amchur (dried mango powder) for tanginess, while others use mustard seeds for a pop of flavor. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wash the spinach thoroughly and finely chop it. Set it aside. This is a good time to get everything else prepped too – chop the onion and green chili.
2. Heat the olive oil and ghee in a large pan or pot over medium heat. Once hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to pop and release their aroma.
3. Add the chopped onions and green chili, along with ½ teaspoon of salt. Sauté until the onions turn translucent, about 6 minutes. Don’t rush this step – nicely browned onions are key to a flavorful dish.
4. Add the chopped spinach, turmeric powder, sugar, and the remaining ¼ teaspoon of salt. Cook until the spinach wilts, about 3 minutes.
5. Mix in the cumin powder, chili powder, and garam masala. Stir for another 2 minutes, allowing the spices to bloom and release their fragrance.
6. Add the cooked rice and gently combine everything until the spices coat the rice evenly. Cook for about 2 minutes, stirring occasionally.
7. Serve hot with a side of yogurt, pickle, or papad. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Spinach Texture: Don’t overcook the spinach! You want it to be wilted but still retain some of its vibrant green color.
• Balancing Spice Levels: Start with less chili powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!
• Preventing Rice from Sticking: Use a non-stick pan or add a little extra ghee if your rice tends to stick.

Variations

• Vegan Spinach Rice: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Spinach Rice: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Adjusting the Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (e.g., Navratri-friendly): During Navratri, you can skip the onion and garlic to make this dish suitable for fasting.

Serving Suggestions

This Spinach Rice is delicious on its own, but it’s even better with some accompaniments. I love serving it with a cooling yogurt raita, a tangy mango pickle, or crispy papads. A simple dal (lentil soup) also makes a great pairing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice works best for Palak Bhat?

Basmati or Sona Masoori are both excellent choices. Day-old rice works best!

Can I use frozen spinach in this recipe?

Yes, you can! Just thaw the frozen spinach and squeeze out any excess water before adding it to the pan.

How can I make this dish ahead of time?

You can prepare the spinach and onion mixture ahead of time and store it in the refrigerator. Then, simply add the rice and spices when you’re ready to serve.

What is the best way to adjust the spice level?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Can I add other vegetables to this spinach rice?

Absolutely! Peas, carrots, or potatoes would all be delicious additions.