Step-by-Step Instructions

1. 1.Prepare the Onion Paste

   In a mixer jar, add 2 large chopped onions, 10 garlic cloves, 1 inch piece of ginger, 1 tablespoon red chili powder, a little salt, and a small amount of water. Blend until you get a smooth paste.

2. 2.Temper the Spices

   Heat 2 tablespoons of oil in a pan. Add 1 teaspoon chana dal and 1/2 teaspoon urad dal. Sauté until they turn light golden brown. Then add 2 cloves, 2 dry red chilies (with stems), 1/4 teaspoon cumin seeds, and 10-15 cashews. Continue to sauté until the dals and cashews are well roasted and fragrant.

3. 3.Sauté Aromatics

   Add 1 finely chopped onion to the pan and sauté until it becomes translucent. Then add 1 green chili (slit into 4 pieces) and a few curry leaves. Mix well and continue to sauté for a minute.

4. 4.Add Tomato and Onion Paste

   Add 1 small finely chopped tomato to the pan and cook until it softens. Next, add the prepared onion-ginger-garlic-chili paste. Rinse the mixer jar with a little water and add it to the pan. Cook the paste for about 5 minutes on medium heat, stirring occasionally, until the oil starts to separate from the mixture.

5. 5.Incorporate Palak and Cook

   Add 1 bunch of finely chopped palak (spinach) to the pan, along with salt to taste and 1-2 tablespoons of butter (optional). Mix everything thoroughly. Cover the pan and cook on low flame for 3 minutes to allow the palak to cook down and retain its green color.

6. 6.Add Dry Spices and Finish Gravy

   Uncover the pan. Add 3/4 teaspoon coriander powder, 1/4 teaspoon cumin powder, and a pinch of turmeric powder. Add a little more salt if needed. Mix all the spices into the gravy and cook for another 1 minute until the raw smell of the spices disappears and the oil separates beautifully. The Palak Gravy is now ready. You can set aside a portion to serve with chapati, idli, or dosa.

7. 7.Prepare Palak Rice

   To the remaining gravy in the pan, add 2-3 cups of cooked, fluffy rice. Turn the heat to low. Gently mix the rice with the gravy until it is well combined and evenly coated. Ensure the rice grains remain separate and don't break. Serve hot.