Step-by-Step Instructions

1. 1.Prepare the Spices

   Heat 2 teaspoons of oil in a pan. Add 2 cloves and 2 small pieces of cinnamon. Let them crackle for a few seconds. Then, add 1/4 teaspoon of hing (asafoetida) and continue to sauté until fragrant.

2. 2.Sauté Aromatics and Vegetables

   Add 3 teaspoons of ginger chilli paste to the pan and sauté for about 1 minute until the raw smell disappears. Next, add 1 tablespoon of chopped green onion and sauté briefly. Then, add 1 tablespoon of green peas and mix well. Cover the pan with a lid and cook for 2-3 minutes on a slow flame, stirring occasionally, until the peas soften slightly.

3. 3.Add Spinach Puree and Season

   Pour 1 cup of blanched and blended spinach puree into the pan. Add salt to taste and mix thoroughly. Cover the pan again and cook for another 2-3 minutes, stirring occasionally, until the excess water from the spinach evaporates and the puree thickens.

4. 4.Combine with Rice

   Add 1.5 cups of 80-90% cooked basmati rice to the spinach mixture. Sprinkle 1/4 teaspoon of black pepper powder over the rice. Gently stir to combine all the ingredients, ensuring the spinach mixture evenly coats the rice grains without mashing them. Cook for 1-2 minutes on a slow flame to allow the flavors to meld.

5. 5.Serve Palak Pulav

   Once the palak pulav is ready, serve it hot. It pairs wonderfully with a dollop of fresh yogurt and some thinly sliced onion rings.