1 Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and sugar saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for 5 mts. Add the spinach puree and cook further for another 8-10 mts. Add yogurt and combine and allow to cook for a mt, stirring constantly. 2 Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (if using), cover with lid and cook till rice is done. 3 Serve hot with raita or any curry of your choice. Prep & Cooking: 40 mts Serves 4-5 persons . large bunch of spinach, wash thoroughly, blanch for 3 mts, strain and puree 1/2 cup lightly sauteed paneer cubes (optional) 1 large onion, finely sliced 1/2 tbsp oil + 1 1/2 tbsps ghee or butter 1 tsp ginger garlic paste whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf) 1/4 cup curd/yogurt 1/2 tsp sugar salt to taste Coarsely crush (do not make a paste): 1 1/2 tbsps chopped coriander leaves 1 tbsp chopped pudina leaves 3 green chillis
