Rice with Spinach Gravy (Palak)

Ingredients(for 1 cup cooked rice + 1 katori spinach gravy)

• 1 cup Raw rice (preferably sona masoori)
• 2 cups Fresh spinach leaves (keerai, washed and chopped)
• 1 medium Onion (finely chopped)
• 1 small Tomato (finely chopped)
• 1 Green chili (slit) - optional
• 2 Garlic cloves (crushed)
• 1/2 inch Ginger (grated)
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 6-8 Curry leaves (fresh)
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder (optional, for extra heat) - optional
• 2 tbsp Low-fat coconut milk (optional, for creaminess) - optional
• to taste Salt
• 1 tsp Oil (preferably cold-pressed)

Instructions

1. 1

   Rinse rice thoroughly and cook with 2 cups water until fluffy. Set aside.

   15 minutes

   Use sona masoori rice for authentic South Indian flavor and lower GI.

2. 2

   Heat oil in a pan; add mustard seeds, cumin seeds, and curry leaves. Let them splutter.

   2 minutes

   Temper spices on medium heat to avoid burning.

3. 3

   Add chopped onion, garlic, and ginger. Sauté until onions turn translucent.

   3 minutes

   Keep stirring for even coloring and enhanced aroma.

4. 4

   Mix in chopped tomato and green chili. Cook until tomatoes soften.

   3 minutes

   Cover the pan to speed up tomato cooking.