My 266th recipe, "Capsicum Palak Rice", a quick and easy Indian rice. How do you define healthy food ? I am not a person who calculates nutrition labels for each recipe and keep worrying about the calories. I believe in eating a balanced diet made with nutritive ingredients. Just like my mom does and just like how grandma did for a long time. Cook foods which are delicious as well as nutritive.
Veggies and grains cooked along with aromatic spices is what healthy food means to me. Spinach is one ingredient I love for this very reason. Apart from its delicious taste, the feel good factor while eating spinach makes it one of my favorite ingredients to eat in any form. Whether I make it as a simple South Indian Keerai Masiyal or as a North Indian Palak Paneer or an International Creamed Spinach, it will always be on my favorites list.
Ever since marriage, I must call myself privileged to have been living close to RK's office. This gives RK time to come home for lunch everyday and I do not have to rush in the mornings to prepare something for his lunchbox. However, there are a majority of folks whose everyday morning routine involves preparing something delicious, healthy and perfect for the lunchbox, in a quick hurry. This capsicum palak rice is perfect for such folks. From start to finish, this palak rice requires less than 15 mins to prepare. The one other thing I love about this palak rice is that, it uses only a few spices from your pantry and lets the palak to be the star of the dish 🙂
Capsicum Palak Rice
Capsicum Palak Rice
- 1 Cup Rice
- 2 Tbsp Oil
- ½ tsp Jeera
- 1 small Onion (finely chopped)
- 1 small Red Capsicum / Bell pepper (chopped)
- 1 tsp Salt (adjust per taste)
- ⅛ tsp Turmeric powder
- 2 Cups Spinach
- ¼ Cup Coriander leaves
- 3 cloves Garlic
- ¼ inch Ginger piece
- 2 Green chilli (adjust per taste)
- ¼ cup Water
- First cook the rice as per preferred method and keep aside.
- Add all the ingredients listed under "To grind" to a mixie/blender. Grind to a smooth paste.
- Heat a large pan with oil. Add the jeera and once it starts to change color, add the onion. Saute until translucent. Now, add the bell pepper and saute for 1 min.
- Add the ground spinach paste to the pan. Add the salt and turmeric powder. Mix well and saute in medium flame until it thickens up and the raw flavor of the ginger, garlic and green chilli is gone.
- Finally add the cooked rice and mix well until the spinach masala coats the rice well. Turn off the flame.
- Serve hot.