You anyways don’t feel like eating much when you have a tummy bug, or can’t smell anything, and especially with a toddler, in such circumstances, tempting her to eat anything is a herculean task.
Luckily, palak has been one of Ariana’s favorites, and I have to make it in a variety of dishes, some that look beautifully green while some that have a secret hint of it.
She takes after my father when it comes to eating a mountain of rice. And what better than to make her a nice mild, yet yummy palak rice to soothe her stomach and not annoy her about she not being able to taste anything, thanks to the guests in her little nose.
To break the monotony, or the super-healthy quality of this dish, I had to add some paneer to it. She did have a ball of a time trying to hunt for it and chomp on it with all the relish.
10 - 15 minutes
40 - 45 minutes
Red Chili Powder
Cottage Cheese / Paneer
2 - 3
8 - 10
8 - 10
3 - 4
1 - 1.5 tbsp, Kashmiri Chili Powder
1 large bunch
2 - 3 cloves, large
2 breasts, boneless
In a medium pot, bring water to boil. Add a pinch of salt to it.
Once the water starts boiling, add the plucked and washed spinach leaves to it, stir them well. Switch off the flame, and cover the casserole and set aside for 5 - 10 minutes.
If using frozen paneer / chicken, de-frost it and cut it into cubes.
Thinly slice onions and tomatoes and garlic.
Keep all the spices and the powders ready.
Wash and drain the rice.
In a large pressure cooker, pour the oil and allow it to heat. Add all the dry spices / whole garam masala to it, and allow the masala to crackle and cook for a minute or so. Do not keep the flame high, as the spices don't take too long to start burning.
The sign that the spices are cooked is that they will give out a beautiful fragrance.
Cooking the tomatoes on a high flame, cooks them faster without making a pulp out of them, and still retaining their shape. Also the sizzling imparts a beautiful smoky taste to the dish.
Once the tomatoes are cooked, add the spinach puree to the cooker, and stir it well, mixing all the ingredients together and allowing the spinach puree to cook well with the rest of the ingredients.
Cook the whole mixture for another 2-3 minutes, till the puree thickens, and doesn't give out a raw smell from the spinach leaves.
This surely is one of out once-a-week patent meals.