This Indian spiced Masala Spinach Farro is a delectable and wholesome lunch. It’s a one pot dish packed with umami flavors. This vegan recipe is chewy, spicy and comforting.
As the weather gets cooler my cravings for spicy food increases three times and Masala Spinach Farro totally suited my taste buds.
What’s better than to have delicious Indian flavors along with healthy Mediterranean grain and some iron rich green vegetables? Perfect healthy fusion blend for my palate.
I always keep baby spinach in my refrigerator and never miss a chance to include it in my diet whenever possible. It’s very important to consume spinach as much as possible because this leafy vegetable is nutrient packed and has too many health benefits.
I have developed a taste for Farro. Also, my family likes it quite a bit and so I came up with more Farro recipes like farro black beans mexican bowl.
My other lunch recipe that you may like:
However, I am very excited to share this awesome Masala Spinach Farro recipe with you.
Ingredients you will:
For the masala
- Coriander seeds
- Cumin seeds
- Dried fenugreek leaves
- Turmeric powder
- Chili powder
- Cardamom powder
- Ginger powder
- Mustard powder
- Olive oil
I have used these easily available ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Farro – This chewy ancient Mediterranean grain is high in fiber and has the good carbohydrates that our body needs and full of flavor. It’s a good source of minerals including magnesium.
Dried fenugreek leaves – Its is called methi in india. These dried leaves provides a nice aromatic flavor to this recipe making it even more desirable.
Turmeric powder – This spice is commonly used in almost every Indian recipe. It has medicinal and healing properties and many other health benefits.
Spinach – its a great source of iron and fiber. Its a nutritious vegetable and compliments very well with farro here.
It was fun to blend the Indian masala from scratch. I never knew it was so easy and lasts so long and the exciting part is its fresh because it’s homemade from scratch.
I loved the aroma of freshly ground masala and was ready within minutes.
Quite frequently, I made a large batch of Indian masala powder and stored in an air tight container in my spice rack and use it all the time not only in this recipe but many Indian recipes whenever I want to add some extra flavor and spice to my dishes. 🙂
How to make Masala Spinach Farro
Firstly, I cooked cooked farro as per the package instructions and kept it aside.
Secondly, I sauteed coriander seeds, cumin seeds and fenugreek leaves in a nonstick pan. Once cooked, I let it cool down and ground them into powder.
Next, I mixed all the other masala ingredients along with the cooked ones and kept it aside.
Thereafter, in the same nonstick pan, I heated oil and sautéed garlic and the prepared masala powder in it. I made sure that the masala powder was well coated with oil.
Afterwards, I sautéed spinach in it.
Lastly, I tossed in cooked farro and served immediately.
We all ate it heartily as we were all so hungry by its beautiful aroma.
It is a simple and delicious lunch option and ready in just 15 minutes.
This tastes best when served immediately. However, you may refrigerate the leftovers to be sued the next day.
Its a chewy, spicy and flavor packed lunch. It has distinct Indian taste.
Farro is the main ingredients in this recipe. However, you may substitute it with brown rice.
Did you make it?
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Masala Spinach Farro
for the masala
- 1 tbsp olive oil
- 1 tsp fresh/dried garlic
- 2 cups chopped baby spinach
- 1/2 tsp salt or as per taste
- 1 1/2 cups cooked farro
- Heat a nonstick pan (without oil) and add coriander seeds, cumin seeds and fenugreek leaves. Keep stirring and turn off the moment it gets smoked and you get the aroma. (Color may turn to light brown but make sure not to overcook or else it will burn). Cool and Now grind this sautéed masala in a grinder as smooth as possible.
- In a glass container combine all the masala ingredients along with the ground masala and mix with a spoon.
- Heat oil in the same nonstick pan.
- Add garlic and the prepared masala powder. Mix well so that masala is well coated with oil.
- Now add spinach and salt so that spinach is well coated with masala.
- Lastly, add farro and mix well. Cook covered for couple of minutes and turn off the flame. Serve immediately with vegan plain yogurt or top it with lemon juice.
- If the masala is too spicy for you feel free to add half of masala mentioned and store the remaining masala in an air tight glass container for future use.
- Make sure to use baby spinach for a smooth taste.
- This recipe tastes best when served immediately. however, the leftovers can be refrigerated to be used the next day.