Palak Pulav | Spinach Rice | Home-made and Healthy Palak Pulav

Palak Pulav is a healthy and delicious recipes which is made using Indian spinach, rice and some mild spices. It is a flavorful recipe and easy to prepare. Palak, called Spinach in English, is very healthy because it is a rich source of iron, calcium and other minerals.

Ingredients

1. Basmati Rice - 1 Cup (cleaned and washed)
2. Cooking Oil - 3 Teaspoons
3. Star Anise - 1Green Cardamoms - 2 Pods
4. Cloves - 3
5. Cinnamon Stick - 1 Inch
6. Curry Leaves - 5 to 6
7. Cumin Seeds - 1/2 Teaspoon
8. Bay Leaf - 1
9. Palak (Spinach) - 1 Bunch
10. Green Chilies - 2 to 3 (half-slit)
11. Ginger Garlic Paste - 1 Teaspoon
12. Onion - 1 (sliced)
13. Tomato - 1 (finely chopped)
14. Potato - 1 (finely chopped)
15. Fresh Green Peas - 1/4 Cup
16. Capsicum - 1 (cut into cubes)
17. Garam Masala Powder - 1/4 Teaspoon
18. Turmeric Powder - a pinch
19. Salt as per taste
20. Mint Leaves - 10 to 12
21. Lemon Juices - 1 Teaspoon (Optional)
22. Water (as needed)

Direction/Method

1. Wash a bunch of palak and remove the hard stems.
2. Add the washed palak in a blender and add a little bit of water to make a puree.
3. When the puree is ready, keep it aside.
4. Next, add 3 teaspoons of cooking oil in kadai.
5. When the cooking oil is hot enough, add 1/2 teaspoon of cumin seeds, a bay leaf, 3 cloves, an inch of cinnamon stick, a star anise, and 2 green cardamom pods.
6. Add a teaspoon of ginger garlic paste and saute them until raw smell of ginger garlic is gone.
7. Add an onion which has been sliced, few curry leaves, 3 green chilies which have been half slit, a capsicum which has been cut into cubes.
8. Mix them well and saute them for a minute on a medium flame.
9. Add a finely chopped potato, 1/4 cup of fresh green peas, a finely chopped tomato, few mint leaves, a pinch of turmeric powder, 1/4 teaspoon of garam masala powder, and salt as per taste.
10. The vegetable that you add into this recipe can vary depending on your personal choice and you can always mix and match them.
11. Mix them all and saute them for a minute.
12. Don't add too many vegetables into this recipe because palak pulav tastes good on its own without the addition of vegetables.
13. Pour palak puree into this and saute them for 2 to 3 minutes until the raw smell is gone.
14. Add a cup of basmati rice. You can use any regular rice instead of basmati rice.
15. Add 1 3/4 cup of water and mix it well
16. Cover the lid and cook this for about 5 minutes on a medium flame and then on a low flame for 10 to 15 minutes.
17. When the rice is nicely cooked, add a teaspoon lemon juice which is optional and mix it again. 
18. Switch off the flame and serve the Palak Pulav with onion and any raitha or chutney of your choice.

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Aloo Jeera Dry | How to make Aloo Jeera Dry | Aloo Jeera Recipe (2018)

Aloo Jeera Dry is a quick and easy potato recipe which is perfect for a lunch or dinner menu. It is flavorful, delicious and mouth watering as well. It is a classic north Indian recipe. It is very simple to make and takes a very less time as well because only some potatoes are boiled and sautéed with roasted cumin seeds and some regular spices. There are many variations of this recipe. The ingredients used for the recipe and the way it is prepared varies depending on the region. Aloo Jeera recipe is also prepared on special occasions and festivals like Navratri and fasting because no onions or garlic are being used and it is the main reason why it is consumed often during fasting and termed as one of the fasting recipes.

Ingredients

1. Potatoes - 2 (peeled and cut into cubes) 
2. Cooking Oil - 2 Teaspoons 
3. Cumin Seeds - 1 Tablespoon 
4. Ginger - 1 Inch (finely chopped) 
5. Green Chili - 2 (finely chopped) 
6. Turmeric Powder - 1/2 Teaspoon 
7. Red Chili Powder - 1 Teaspoon 
8. Coriander Powder - 1/2 Teaspoon 
9. Asafetida (Hing) - a pinch 
10. Salt as per taste 
11. Water 
12. Coriander Leaves - 2 Tablespoons (finely chopped) 

Direction

1. First, take a bowl of two potatoes which have been peeled and cut into small cubes. 
2. Instead of regular potatoes, baby potatoes can also be used as they are often used when making aloo jeera dry. 
3. Add these potato cubes in a pressure cooker. 
4. Pressure cook the potatoes for about a whistle on a medium flame. Do not over boil the potatoes otherwise they will become mushy. Moreover, the potatoes should be semi-boiled and not fully cooked. 
5. Next, take a pan and add 2 tablespoon of cooking oil. 
6. Let the oil heat for some time on a low flame. 
7. When the oil is hot enough, add a tablespoon of cumin seeds. 
8. By the way, adding cumin seeds in cooking oil when the oil is really hot makes a lot of difference in taste of this recipe as It will release the flavors nicely from the cumin seeds. 
9. When the cumin seeds starts to flutter, add a pinch of hing. 
10. Give it a mix and add an inch of ginger which has been finely chopped. Ginger is added to enhance the flavor of aloo jeera recipes. 
11. Add 2 finely chopped green chilies. 
12. Sauté them for a minute on a low flame. 
13. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and mix them well. 
14. Amount of chili can always be adjusted according to your taste and this recipe can be made more spicy by adding additional spices. 
15. Add salt as per taste and mix well 
16. Sauté them on low flame for few seconds. Ensure not to burn the spices. 
17. Add half-boiled and cooked potatoes. 
18. Mix them well and give them a good toss. 
19. If required, add a little bit of water and give them a good toss again. 
20. Cover the lid and cook for 5 minutes on a low flame. 
21. Open the lid and just mix them occasionally for 2 to 3 times. 
22. When the potatoes have absorbed all spices, give it a Mix. 
23. Finally add some finely chopped coriander leaves and mix it well. 

Aloo Jeera Dry is ready to be served. Garnish it with some fresh coriander leaves.

Serve the hot aloo jeera dry with chapatis, pooris, parathas or phulkas. You can also serve this as a side dish with dal-rice.

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