Prep the aromatics and puree: In a mortar and pestle, crush the garlic, ginger, and one green chilli into a coarse paste. Keep aside. Next, blend 10-15 spinach leaves with a little water in a mixer to make a smooth puree.

Heat the pan: Heat the cooking oil in a pan or kadai over medium heat. Add the butter and let it melt.

Temper the spices: Add cumin seeds to the hot oil. Once they sizzle, add the slit green chilli and sliced onions. Sauté until the onions turn a light golden colour.

Sauté the aromatics: Add your freshly crushed ginger-garlic-chilli paste. Sauté for a minute on medium heat until the raw smell disappears.

Cook the spinach: Add the chopped spinach leaves and mix well. Then, pour in the prepared spinach puree. Important step for this Palak Rice recipe: Sauté the puree thoroughly for a minute or two so the raw taste of the spinach goes away completely.

Spice it up: Add salt to taste, black pepper powder, and garam masala. Mix everything well into the spinach base.

Add the rice: Lower the flame and gently fold in the cooked rice. Toss everything together on medium heat for 2 to 3 minutes until the rice is evenly coated and heated through.

Garnish and serve: Top your Spinach Rice with freshly chopped coriander leaves, give it a final mix, and turn off the heat. Enjoy!