Category Archives: Spinach / Palak

Recipe – Spinach Rice / Hara Palak Chawal

spinach rice

Prep Time: 10 Minutes

Cooking Time: 25 Minutes

Serves: 2


  • Rice: 1 cup
  • Water: As required
  • Ghee or Oil: 1 Tablespoon
  • Onion: 1 medium sized, chopped into small pieces
  • Spinach / Palak: 2 Cups, Chopped
  • Ginger: Finely chopped, crushed or paste, ½ Teaspoon
  • Garlic: Finely chopped, crushed or paste, ½ Teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ Teaspoon
  • Curry Leaves: 4-5
  • Cumin Seeds: 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Fresh Coriander Leaves: Chopped, 1 Tablespoon


  • Rinse rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 5-6 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
  • Heat ½ tablespoon oil/ghee in a pan.
  • Add onion, ginger, garlic and curry leaves.
  • Sauté till onions are light brown.
  • Add spinach and green chili.
  • Stir and mix all well. Cover and cook for 3-4 minutes or until spinach is cooked well.
  • Turn of the heat and let it cool for 5 minutes.
  • Blend it to smooth puree.
  • Heat ½ tablespoon ghee/oil again in the same pan.
  • Add cumin seeds and after 30 seconds, add turmeric powder. Stir and add the spinach puree, cooked rice, salt, red chili powder and garam masala powder. Mix well.
  • Cover the pan and cook for 3 minutes or till rice absorbs the spinach puree.
  • Turn off the heat.
  • Add fresh coriander leaves and serve hot



Recipe – Spinach Pakoda / Spinach Fritters



Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 16 pakoras


  • Spinach: 2 cups, shredded or thinly chopped
  • Water: As required
  • Gram Flour (Besan): 1 cup
  • Semolina (Sooji / Rava): 1 Tablespoon (Optional)
  • Salt: 1½ Teaspoon or to taste
  • Carom Seeds (Ajwain): 1/2 Teaspoon
  • Green chili: 2, finely chopped or crushed
  • Ginger: 1 teaspoon, finely chopped, crushed or paste.
  • Oil: As required for deep frying
  • Black Salt or chat masala: 1 pinch


  • Chop the Spinach into thin pieces.
  • Wash the spinach and drain all the water. Transfer the chopped spinach to a bowl.
  • Add besan, semolina, salt, carom seeds, ginger and chili to the Spinach. Mix well. Add water to make a smooth dough, enough to make balls. Use very little water at a time.
  • Divide the dough into 16 equal portions.
  • Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
  • Once fried, take them out, drain excess oil and put on a kitchen napkin.
  • Sprinkle little black salt or chat masala all over the prepared pakoras.

Cook’s Note:

  • If you leave the dough for some time, it becomes watery due to water coming out from the Spinach. In this case, add a boiled and mashed potato or add besan to adjust the thickness. You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.

Recipe – Spinach Juice / Green Juice

spinach juice


Prep Time: 10 Minutes

Cook Time: 0

Serves: 4


  • Fresh Spinach leaves: 2 cups, washed and chopped
  • Green Apple: 1, trimmed and chopped
  • Lemon juice: 1 teaspoon
  • Water: 4 cups
  • Ice cubes: 5-6


  • Blend all the ingredients other than water and ice cubes, in a blender or juicer until smooth. Add water and blend again. Add little water at a time.
  • Strain the mixture.
  • Pour the juice over some ice cubes in a glass.
  • Serve immediately.


Recipe – Spinach Spaghetti / Spaghetti in green sauce / Green Sauce Noodles

spinach noodles


Prep Time: 5 minutes

Cooking Time: 25 minutes

Serves: 4


  • Spaghetti / Noodles: 2 cups
  • Water: As required
  • Spinach: washed and chopped, 2 cups
  • Mint leaves: washed and chopped, 1 tablespoon
  • Coriander leaves: washed and chopped, 1 tablespoon
  • Basil leaves: washed and chopped, 1 tablespoon
  • Butter: 2 tablespoons
  • Garlic: 6-7 cloves, finely chopped or crushed or paste
  • Onion: 1 medium, chopped
  • Fresh Milk cream: 2 tablespoons
  • Salt: 1 teaspoon or to taste
  • Parmesan Cheese: 2 tablespoons
  • Black Pepper Powder: 1 Teaspoon
  • Dried Oregano powder: ½ teaspoon


  • Boil 7-8 cups of water. Add Spaghetti in boiled water and cook for 6-7 minutes or until 90% done. Drain excess water and keep aside.
  • Blend spinach, mint leaves, coriander leaves and basil leaves to a smooth paste. If required used little water.
  • Heat butter in a pan.
  • Saute garlic and onion for 2 minutes.
  • Add the blended green paste and salt. Mix well and cover it. Cook for 3 minutes or until the raw smell from spinach goes off.
  • Add cooked Spaghetti, parmesan cheese, fresh milk cream, black pepper powder and dried oregano. Mix well. Cook for 4-5 minutes without covering the pan. Stir occasionally.
  • Turn off heat and serve hot.