Go Back
Print Recipe

Aloo Palak Skillet Rice

Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

  • 1 cup basmati rice
  • 2-3 small tomatoes or about ½ cup chopped
  • 1 red onion sliced
  • 1 cup frozen spinach or 2 cups chopped fresh spinach
  • 1 med potato yellow or red
  • 2 green chilies
  • 2 cloves garlic
  • 1 inch nub ginger
  • oil of choice I used grapeseed

Spices:

  • ½ cinnamon stick
  • 1 ½ tsp cumin seeds
  • 3-4 peppercorns
  • 3-4 cloves
  • 3-4 cardamom pods pressed
  • 1 tsp red chili powder optional
  • 1 tsp kasuri methi
  • 1 Indian Bay Leaf (Tej Patta)

Garnish

  • 2-3 sprigs mint leaves chopped
  • 1 handful cilantro leaves chopped
  • thinly sliced fried onion

Instructions

Prep:

  • Cook basmati rice until perfectly done with 1 tsp salt, 1 tbsp oil and 1 Indian bay leaf. 1 cup basmati rice to 1 ¼ cup water. Bring to a boil and simmer for 15 minutes. Fluff with fork.
  • On a medium-high flame, bring 3-4 tbsp oil to heat and fry 1 thinly sliced onion until deep brown.
  • Add ½ cup raw cashews to the pan and fry until golden. Set aside for garnish.
  • In a blender or bullet cup, grind green chilies ginger and garlic until they form a paste. You may also grate them.

To Prepare:

  • Set a large skillet to high, and heat 4 tbsp oil of choice and add the whole garam masala spices: cinnamon, cardamom, clove, peppercorn and cumin.
  • Once the cumin begins to sputter, add onions and stir. Once onions are translucent (2-3 minutes), add ginger-garlic-green chili paste.
  • Saute until the garlic smell goes away, around 2-3 minutes.
  • Add potatoes and sauté for 3-5 minutes until slightly golden, stirring occasionally. You may need to add a little bit more oil so they don't stick to the pan.
  • Add the tomatoes, red chili powder and kasuri methi, and 1 tsp salt. Allow the tomatoes to reduce for 2-3 minutes, stirring occasionally.
  • Cover and allow the potatoes to steam for 5 minutes.
  • Add spinach and a little bit of water to prevent tomatoes from burning. The tomatoes should be completely reduced and look like a gravy.
  • Add 1 more tsp salt. Cover and allow mixture to cook for 5 minutes until potatoes are soft.
  • Once potatoes are cooked, gently mix in the cooked rice and combine well. Remove from flame and cover. Allow to rest for the flavors to blend for at least 5 minutes.
  • Garnish with cilantro, mint and fried onions and cashews. Serve with raita or plant based yogurt.

Notes

 
  • You may sub 1 tbsp ginger-garlic paste for the ground ginger and garlic.
  • If you do not have whole spices, add 1 tsp garam masala powder. 
  • To cut down cooking time, parboil, or half-way cook the potatoes, then add them after you add the tomatoes, red chili and kasuri methi. (Step 7)
  • Cooking times vary depending on the type of skillet, burner or location.