Palak Rice

Ingredients:

• Basmati or Raw Rice – 1 cup

• Ghee - 1 tbsp.

• Spinach leaves – 2.5 cups

• Coriander( coarsely chopped) – 1.5 cups

• Ginger-garlic paste-1 tsp.

• Onion – 1 no., chopped

• Fennel seeds (saunf)– ½ tsp

• Cashews, broken – 1tbsp

• Groundnuts, broken - 1 tbsp

Steps of preparation:

1. Wash, soak the rice for 10 minutes and pressure cook the rice and keep aside.

2. Wash the spinach and coriander leaves and blend them to a puree

3. Heat ghee in a non-stick pan, add the fennel seeds(saunf) and onion with some salt. Sauté the onions, ginger- garlic paste until it’s lightly brown in color.

4. Add the pureed spinach-coriander mix and saute for few minutes until it semi-thickens and the raw smell disappears.

5. Gently mix in the rice, that it doesn’t break. Cover and cook for a couple of minutes on a very low flame and turn off to get a nice aroma.

6. Garnish with roasted cashews and groundnuts.

7. Serve the rice hot with cucumber raita.

Nutrient highlights: Spinach is an excellent source of vitamin K, vitamin A, folate, iron and dietary fiber. Coriander is a good source of vitamin C, along with phosphorus, potassium, zinc, dietary fiber, calcium, iron, and magnesium. Cashews are high in monounsaturated and polyunsaturated fats and a good source of protein. Curd is a good source of protein and calcium that goes well as an accompaniment to spinach coriander rice.

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