Spinach (Palak) and Mint (Pudina) have been a part of our food system for over centuries now. Spinach is not an Indian origin Green leafy vegetable. It takes its origin from Persia and belongs to the Amaranth family. Considered to super healthy, Palak is loaded with several nutrients and anti-oxidants.
Here are a few benefits of eating Spinach:
- Spinach is super rich in carbs and fibre making it very healthy. It also contains small portions of sugar in the form of glucose. This only gives the body some extra energy.
- It is an excellent source of vitamins. Vitamins like vitamin A, vitamin C and vitamin K1 are present in Spinach.
- It also has several minerals like folic acid, iron, and calcium which promotes tissue growth, nervous system and heart health.
Mint or Pudina come with a range of health benefits. From keeping your breath clean to improving your digestive system, it is now being lauded as a superfood. Refreshing, tasty and super healthy, Mint can almost set any dish right. Here are a few health benefits of mint that you might not be aware of.
- Mint has a strong and refreshing aroma that eases or soothes your headaches. Also, don’t we use balms and creams with minty flavours to ease our nausea?
- Mint promotes digestion, helps in absorbing nutrients and also boosts metabolism. All this helps in losing weight.
- Mint is also a part of aromatherapy. By inhaling the scent of mint, your mind instantly calms down. It also releases some toxins that help you fight depression and anxiety.
Now, that you are thorough with the benefits of Spinach and Palak, here’s a fun recipe that you can make easily at home.
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Ingredients:
- 3 bunches of Spinach
- A handful of Mint leaves
- 1 medium-sized Onion
- 2 Green Chillies
- 1 cup soaked Basmati Rice
- Garlic
- Ginger
- Salt (As per taste)
- 2 tsp Ghee
- 2 tsp Oil
- Cloves, Cardamom and Cinnamon
- 1-1/2 cup Water
Procedure:
In a bowl of hot water, add Palak and blanch it for 2-3 minutes. Once, it is blanched, strain the water from it. Take the palak, mint leaves, ginger-garlic, salt and grind it to a fine paste.
Now, in a cooker or a vessel, add some ghee, oil and fry cloves, cinnamon and cardamom. Add thinly sliced onions, green chillies and salt and give it a nice stir. Once the onions are fried, add the Palak-mint paste to it and cook it for 2 minutes.
Add the soaked basmati rice and mix it well with the mixture. Pour water and when it reaches its boiling point, cook it for 8 minutes. If you are cooking in a cooker, you don’t have to use a whistle.
Your Palak Mint Pulao is now ready to be served hot!
