Spinach or Palak, I know not many would be excited about it. And I am definitely not one of those to make the only obvious Palak Paneer with it. Palak has a very nice flavour and should be used on its own for one to appreciate the flavour.
- Palak – blanched and pureed 1 bunch
- Garlic Chopped – 4-5 cloves
- Cumin seeds – 1 tsp
- Ghee (clarified butter) – 1 tsp
- Coriander powder – 2 tsp
- Green chillies chopped – 2
- Fresh Coriander leaves chopped
- Basmati rice – Soaked in water – 1 cup
In a pan boil some water. When the water starts to boil put the spinach for a minute and remove. Once cooled blend the Spinach with some water and keep aside.
Place the pressure cooker on the stove. When the cooker heats up add the ghee. Add cumin seeds (crush them with your hands to release flavour) followed by the garlic and chilies. Cook till the raw flavour goes away. Add the soaked and drained rice and fry the rice for a minute or two. Now add the coriander powder and cook for a minute. Add the pureed Spinach to the rice and let it cook for a minute or two. add salt and check before you add excess as Spinach releases its own salt, so put little less than usual. Check the water level (depending on how much was used to puree the Spinach) and add some water if need, basically the rice needs to be immersed in water. Now close the cooker with lid and let one whistle blow before turning off the stove.
Let the pressure cool off, open the lid and add the chopped coriander leaves and serve it piping hot.