Name: Paalak Aloo Pulao (Spinach Potato Pulao) recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 7 bunches Spinach; 3 cups Raw rice; 2 potatoes peeled and diced; 2 tomatoes finely chopped; 2 tbsp salt; 3 bay leaves; 2 cinnamon sticks; 5 green chillies chopped; 1/2 cup chopped Coriander; 1/4 cup mint leaves chopped; 2 cups spring onions chopped; 2 onions thinly sliced; 1 small bunch fenugreek leaves chopped; 1 tbsp red chilli powder; 1 1/2 tbsp ginger garlic paste; 1/2 tsp Turmeric; 3 tbsp ghee or oil; 1 tsp cumin seeds

ABOUT Paalak Aloo Pulao (Spinach Potato Pulao) RECIPE

Paalak pulao has been made by many, even aaloo pulao has been made earlier but what i did in this was to use both of these awesome veggies to give rise to my new innovative idea. A tasty and a easy pulao to enjoy at lunch or dinner with your loved ones. With the addition of potatoes, kids will also love it and most importantly, feeding this green magical veggie loaded with vitamins and minerals to the kids becomes a way more easier. Happy Cooking with Zeen !!!!!!

Ingredients Serving: 4

7 bunches Spinach
3 cups Raw rice
2 potatoes peeled and diced
2 tomatoes finely chopped
2 tbsp salt
3 bay leaves
2 cinnamon sticks
5 green chillies chopped
1/2 cup chopped Coriander
1/4 cup mint leaves chopped
2 cups spring onions chopped
2 onions thinly sliced
1 small bunch fenugreek leaves chopped
1 tbsp red chilli powder
1 1/2 tbsp ginger garlic paste
1/2 tsp Turmeric
3 tbsp ghee or oil
1 tsp cumin seeds

Instructions

Soak rice for about 15 minutes and then cook al dente with salt as required.
Drain and keep aside.
Chop spinach leaves, mint, coriander and the fenugreek leaves.
Heat oil or ghee in a cooking pot, add bay leaves and cumin seeds.
Next add, ginger garlic paste, turmeric and cinnamon.
If adding red onions, add now and saute well until light golden brown in colour on a low heat.
If not adding onions, then add chopped spring onion greens along with chopped spinach, mint, coriander and fenugreek leaves.
Add the green chillies chopped very finely or make a paste of it and then add.
Add red chilli powder too and adjust salt according to taste.
Cover and cook on high heat for about 12 minutes until the water dries up because spinach leaves tends to leave a lot of water.
After sauteeing the spinach well, add deep fried potato cubes.
Mix well and finally add the cooked rice.
Cover and simmer on low heat for 10 minutes until it is heated up nicely.
Keep it covered until ready to serve.
Serve with any curry or on it's own. It tastes yummy.

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