Winter vegetables in northern India beg for creativity in cooking. This is a popular dish that I cooked for the first time when a friend’s mom was visiting Singapore. Recently my gardener brought in a large bundle of spinach and coriander and I decided to make this dish again.

Ingredients

(Serves 4)

Rice 3 cups, cooked
Spinach leaves 6 cups
Coriander leaves 1 cup, chopped
Garlic 4 cloves, sliced
Green chillies 2 chopped
Turmeric 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Oil 1 tbsp
Salt to taste

Method
Wilt the spinach leaves in dry nonstick pan. Remove from heat and let it cool. Grind it to a paste, using as little water as possible.

Add oil to a wok and add the garlic. Fry till the garlic slices become slightly brown. Add the spinach puree and the dry spices. Add the cooked rice. It is best if you cook the rice the day before and refrigerate it. Add the coriander leaves and toss it well.

Serve hot with homemade pickle or dal.