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Friday, April 3, 2009


 This spinach rice tastes yummy. The combination of kasuri methi with palak gives aroma and the paneer pieces add the taste to the whole dish. Since we get frozen palak paste here in Moscow the recipe came out
well with the green colour of palak retained.


cooked basmathi rice 3 cups

palak paste 1 cup

paneer cubes 1 cup

grated paneer 2 tbls spn

kasurimethi 2 tsp

ginger garlic paste 2 tbls spn

big onions 3 nos

green chillies 4 nos


Heat oil in a pan,add cut onion , fry and then add slit green chillies.
Add ginger garlic paste and saute. Add palak paste fry and then add panerr cubes and fry.
Add salt, then the cooked rice and mix.
Add masuri methi (dried methi leaves) by powdering with palms.
Garnish with grated paneer.

To make palak paste:

Clean palak and cut only the edges, wash and keep.
To blanch this- take a big vessel and boil ample water in it.
Immerse the palak as a whole, boil for 5 min.
Put off stove drain n keep aside. when cool make paste in mixie/blender.
since you need 1 cup paste for three cups of cooked rice for this recipe-
check the quantity of green leaves you need depending on the size of greens kattu
you get in your place.

To make rice (basmathi):

Take one n half cups of rice to make 3 cups when cooked.
Cook rice direct and drain water.For this in a big vessel boil water.
Then when it boils add cleaned and soaked rice and cook till done.
Add juice of one lime while cooking rice so that the grains come seperate.
When done remove and drain.

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