Curried Spinach rice (popularly known as palak pulao) is a one-pot classic; make this for a quick weeknight dinner or pack it for a nutritious lunch at office
Pulao refers to curried rice. It is a one-pot rice meal, made with warming, mild and comforting spices. It is a mellow cousin of the more popular South Asian dish, Biryani. Typically, a pulao is naturally vegetarian. However, I have made a 100% vegan version to make it more adaptable and accessible. This Palak pulao recipe (curried spinach rice) is sure to add a nutritious spin on your weeknight meals.
Palak Pulao: The nutritional benefits
I am sure this recipe will ensure that the kids eat up all the spinach. Also, I have added tofu to the recipe. As most of us know, tofu is a protein-rich, filled with healthy fats, Iron, Calcium and, Magnesium.
Not only is spinach rich in Vitamin C, Iron, Magnesium, Vitamin B6, and Calcium, but we also add other veggies to boost the nutrition.
While you can go wild with whatever is in your fridge, I love adding:
✔ Green peas – rich in vitamins C and B6, magnesium, fiber, and moderate amounts of protein
✔ Carrots – packed with antioxidants
✔ Potatoes – a great source of antioxidants and vitamin C
✔ Bell peppers – full of vitamins C and B6
I assure you that even the pickiest kids will eat the spinach rice, albeit sans the added veggies, making it a win-win for parents looking for ways to include more veggies into their kids’ dinners.
Dietary Restrictions and suitable modifications
This palak pulao recipe is vegan. However, if you are looking for a dairy-based protein alternative, you can use paneer instead of tofu. If you decide to use paneer, pan fry it in oil and add the golden brown cubes after cooking the rice. Unlike tofu, paneer does not respond well to boiling. I buy my paneer from Tesco. It is easily accessible even at Tesco Express stores and is one of the best paneer I have had outside India.
The recipe is also 100% gluten free and nut free and is suitable in case you have family or friends with allergies.
What you need
(Serves 4)
Fresh Ingredients
🔸 200 g spinach leaves
🔸 1 green bell pepper, chopped into triangles
🔸 100 g peas
🔸 2 carrots, chopped into 3 inch pieces
🔸 3 baby potatoes (or 1 large potato, cut in quarters)
🔸 1 red onion, chopped into triangles
🔸 30 g corn kernels
Rice & Protein
🔸 2 cups (~700 ml worth) rice
🔸 250 g firm tofu, cubed
Spices & Herbs
🔸 1 green chili, finely chopped
🔸 2 dried bay leaves
🔸 1 tsp cumin seeds
🔸 2 tsp garam masala
🔸 2 tsp red chili powder (adjust based on desired heat levels)
🔸 2 tbsp coriander powder
🔸 1/2 inch ginger, finely chopped
🔸 5 cloves garlic, finely chopped
🔸 2 tbsp olive oil
🔸 Salt, to taste
Garnishing
🔸 1 tbsp lemon juice (fresh)
🔸 1 tbsp fresh coriander leaves
The Palak Pulao Recipe
Preparing the base
1️⃣ Ready the Veggies
Chop all the vegetables in the manner indicated above (carrots, bell pepper, potatoes, green chili, red onion, garlic). Although, You can get creative here, use anything crunchy and fresh from your fridge. I have tried this Palak Pulao Recipe with cabbage, leeks and broccoli – it came out really well. Go wild and remember that zero food wastage is the smartest outcome!
2️⃣ Sauté the spinach for the curried spinach (palak masala)
In a pan, add 1/2 tbsp olive oil. Add the cinnamon, cumin seeds and bay leaves. Once the cumin seeds pop, add the chopped ginger and garlic. Now, sauté till the garlic is toasted but not browned / burnt. Finally, add the spinach leaves. As soon as the spinach leaves wilt and reduce in volume, remove from heat.
3️⃣ Sauté the Veggies
Transfer the spinach and spices to a blender jar, let it cool. In the same pan, add 1 tbsp of olive oil. When the oil heats, add the onions. As soon as the onion softens, add the carrots, green bell peppers and peeled potatoes. At this stage I suggest that you salt your veggies. Salting every component takes you a long way in getting a deeper and more even flavour.
Make the curry masala
4️⃣ Add the spices & seasonings
Add 1 tsp red chili powder (optional, or add more if you desire more heat), 1 tsp turmeric (while this is optional, Indian cooking uses turmeric because it is loaded in antioxidants and filled with anti-bacterial properties) 2 tsp garam masala and 3 tsp salt. Cook till you can no longer can smell the raw spices.
5️⃣ Ready the spinach masala
In the meanwhile, as the spices cook blend the spinach and spices into a smooth paste. It is advisable to not add any water to the paste.
6️⃣ Complete the base
Now add the spinach masala to the medley of vegetables. Mix everything well and turn off the heat.
Prepare the rice & protein
7️⃣ Cubing the tofu
Cut the tofu into cubes. 1 inch cubes are great for this recipe. To keep it truly one-pot, we will cook the tofu with the rice in the same pot.
8️⃣ Washing the rice
Wash the basmati rice. You will notice that the water gets cloudy when you wash the rice. You want to wash and rinse the rice till the water drained from the rice is completely clear.
Bring everything together to complete the palak pulao recipe
9️⃣ Cooking the rice and tofu
Firstly, add the rice to the base mix. Let it become toasty for 1 minute. This brings out a beautiful aroma to the rice. Next, add 2.2 cups of water to the spice mix and combine well. I use a 1:1 ratio of rice and water to cook basmati rice but we are adding 0.2 cups more to let the tofu will soak up some of the water. Taste and add more salt for the rice and tofu, if needed.
When the water comes to a boil, add the cubed tofu. Combine well. Finally, cover the pan and let this cook for 6 minutes.
🔟 Final touches: Garnishing and serving
After 6 minutes, uncover. The rice should be fluffy but soft. Taste some to ensure that it is completely cooked. Lastly, add 2 tbsp coriander powder and combine well. Remove from heat.
Stir and combine well so that the water on top will add texture while leaving behind fluffy green rice. Garnish with fresh coriander leaves and lemon juice.
Serve it warm with a side of yogurt or some crunchy aloo bhujia (or both!). You can also enjoy it with an Indian kachumber salad or a simple tomato salad.
Why You’ll Love This Recipe
✔ Gets the veggies in your kids’ tummies
✔ Under an hour from start to finish; this is perfect for a weeknight dinner
✔ One pot (and oops, a blender jar!); no more long dishwashing duties
✔ A great way to use up all the veggies in your fridge
✔ Packed with flavor while being healthy and comforting
Palak Pulao Recipe (Curried Spinach Rice Recipe)
Course: Main, DinnerCuisine: Indian, One-potDifficulty: Medium4
servings30
minutes40
minutes350
kcalIngredients
- Fresh Ingredients (Veggies)
200 g spinach leaves
1 green bell pepper, chopped into triangles
100 g peas
2 carrots, chopped into 3 inch pieces
3 baby potatoes (or 1 large potato, cut in quarters)
1 red onion, chopped into triangles
30 g corn kernels
- Spices & Seasonings
1 green chili, finely chopped
2 dried bay leaves
1 tsp cumin seeds
2 tsp garam masala (add up to 5 tsp based on preferred taste profile)
2 tsp red chili powder (adjust based on desired heat levels)
2 tbsp coriander powder
1/2 inch ginger, finely chopped
5 cloves garlic, finely chopped
2 tbsp olive oil
Salt, to taste
- Rice & Protein
2 cups (~700 ml worth) rice
250 g firm tofu, cubed
- Garnishing & Serving
1 tbsp lemon juice (fresh)
1 tbsp fresh coriander leaves
Directions
- Preparing the base with masala, spices & veggies
- Chop all the vegetables in the manner indicated above (carrots, bell pepper, potatoes, green chili, red onion, garlic). Although, You can get creative here, use anything crunchy and fresh from your fridge.
- In a pan, add 1/2 tbsp olive oil. Add the cinnamon, cumin seeds and bay leaves. Once the cumin seeds pop, add the chopped ginger and garlic. Now, sauté till the garlic is toasted but not browned / burnt. Finally, add the spinach leaves. As soon as the spinach leaves wilt and reduce in volume, remove from heat.
- Transfer the spinach and spices to a blender jar, let it cool. In the same pan, add 1 tbsp of olive oil. When the oil heats, add the onions. As soon as the onion softens, add the carrots, corn, green bell peppers and peeled potatoes.
- Add 1 tsp red chili powder (optional, or add more if you desire more heat), 1 tsp turmeric (while this is optional, Indian cooking uses turmeric because it is loaded in antioxidants and filled with anti-bacterial properties) 2 tsp garam masala and 3 tsp salt. Cook till you can no longer can smell the raw spices.
- In the meanwhile, as the spices cook blend the spinach and spices into a smooth paste. It is advisable to not add any water to the paste.
- Now add the spinach masala to the medley of vegetables. Mix everything well and turn off the heat.
- Preparing the tofu & rice
- Cut the tofu into cubes. 1 inch cubes are great for this recipe. To keep it truly one-pot, we will cook the tofu with the rice in the same pot.
- Wash the basmati rice. You will notice that the water gets cloudy when you wash the rice. You want to wash and rinse the rice till the water drained from the rice is completely clear.
- Firstly, add the rice to the base mix. Let it become toasty for 1 minute. This brings out a beautiful aroma to the rice. Next, add 2.2 cups of water to the spice mix and combine well. I use a 1:1 ratio of rice and water to cook basmati rice but we are adding 0.2 cups more to let the tofu will soak up some of the water. Taste and add more salt for the rice and tofu, if needed.
When the water comes to a boil, add the cubed tofu. Combine well. - Putting it all together garnishing & serving
- Finally, cover the pan and let this cook for 6 minutes.
- After 6 minutes, uncover. The rice should be fluffy but soft. Taste some to ensure that it is completely cooked. Lastly, add 2 tbsp coriander powder and combine well. Remove from heat.
Garnish with fresh coriander leaves and lemon juice. - Serve it warm with a side of yogurt or some crunchy aloo bhujia (or both!). You can also enjoy it with an Indian kachumber salad or a simple tomato salad.
Notes
- Add dairy instead of plant protein: Substitute tofu for Paneer. Pan fry paneer in 1 tbsp oil till it is golden brown on all sides. Add it once the rice is cooked and combine well.
- This recipe is great for batch cooking and storing. Store it in an air tight container in the refrigerator for up to 1 week. You can also make the spinach masala in bulk and freeze it for up to a month.
Next time you’re craving for a balanced meal, but don’t know how to make the veggies in your fridge interesting, try this Palak Pulao recipe! I am sure this will become a part of your weekly dinner rotation. Let me know what veggies you love to add to this recipe in the comments below.