Masala Spinach Farro

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.

Course lunch

Cuisine American, Indian

Keyword farro with spinach, how to cook farro, spinach farro

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 183kcal

Author Gunjan

Ingredients

for the masala

1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1 tsp dried fenugreek leaves
1/2 tsp turmeric powder
1/4 tsp chili powder
pinch of cardamom powder
1/2 tsp ginger powder
1/2 tsp mustard powder

others

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

Instructions

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.

Video

Notes

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.

Nutrition