Aloo Palak Methi Pulao: A Flavorful Spinach and Potato Rice Pilaf
1 hour 5 minutes
737 reads
About Aloo Palak Methi Pulao: A Flavorful Spinach and Potato Rice Pilaf
Elevate your weeknight dinners with this vibrant Aloo Palak Methi Pulao, a delightful fusion of spinach, potato, and fenugreek rice pilaf. This recipe combines the beloved flavors of palak pulao and aloo pulao into one incredibly easy-to-make dish, perfect for a comforting and nutritious meal the whole family will enjoy.The addition of potatoes makes this a kid-friendly delight, transforming the nutritious spinach into something even picky eaters will love. Packed with vitamins and minerals, it's a sneaky way to boost the nutritional value of your family's meals. My twist on this classic brings together the best of both worlds – a satisfying and flavorful pulao that's ready in under an hour. Let's get cooking!
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Aromatics & Spices
- 2 medium Onion thinly sliced
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder haldi
- 1 tbsp Chili Powder red
- 1 tsp Cumin Seeds
- 2 sticks Cinnamon
- 3 leaves Bay Leaves
- 2 tsp Salt or to taste
Vegetables
- 7 bunch Spinach
- 2 medium Potato peeled and diced
- 2 medium Tomato finely chopped
- 5 Chili finely chopped, green
- 1 bunch Fenugreek Leaves methi, chopped
- 1/2 cup Coriander dhania, chopped
- 1/4 cup Mint Leaves chopped
- 2 cups Spring Onions chopped
Grains & Fats
- 3 cups Basmati Rice raw
- 3 tbsp Ghee or vegetable oil
Instructions
Prepare the Rice
- Soak basmati rice in water for 15 minutes. Cook al dente with salt, drain, and set aside.
Sauté Aromatics
- Heat ghee (or oil) in a large pot or Dutch oven. Add bay leaves, cumin seeds, and cinnamon sticks. Sauté for 30 seconds until fragrant.
Add Spices and Vegetables
- Stir in ginger-garlic paste, turmeric powder, and red chili powder. Cook for 1 minute. Add sliced onions (if using), and sauté until softened and lightly golden brown.
Cook the Greens
- If not using onions, add tomatoes and spring onions at this stage. Add the chopped spinach, mint, cilantro, and fenugreek leaves. Add finely chopped green chilies. Stir well and cover the pot. Cook on high heat for 12 minutes until the spinach wilts and releases its moisture.
Combine and Simmer
- Add the diced potatoes to the spinach mixture. Mix well and stir in the cooked rice. Season with salt to taste. Cover and simmer on low heat for 10 minutes, or until the rice is heated through and the flavors have melded.
Serve
- Serve hot, garnished with extra cilantro and spring onions if desired. Enjoy!
Recipe Notes
Expert Tips for the Best Aloo Palak Methi Pulao
- For extra flavor, lightly sauté the diced potatoes in ghee before adding them to the pulao.
- Adjust the amount of green chilies according to your spice preference. For a milder pulao, use fewer chilies or omit them altogether.
- If you don't have fresh fenugreek leaves, you can substitute with 1 teaspoon of dried fenugreek leaves.
- To make this a complete meal, serve your Aloo Palak Methi Pulao with a side of raita (yogurt dip) or your favorite Indian curry.
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Recipe Nutrition
Calories: 301kcalCarbohydrates: 47gProtein: 8gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 912mgFiber: 6gSugar: 5g
Zeenath Amaanullah
Articles: 92
4 Comments
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What a great recipe! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.
This is delightful! Thanks for the recipe.