Keerai Sadam

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🥬Spinach300 g, chopped
  
• 🧅Onion1, thinly sliced
  
• 🧄Garlic6 cloves
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee3 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌾Basmati Rice2 cups, rinsed and soaked 20 minutes
  
• 🌶️Whole Garam Masala Spices2 tsp
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.

2. 2

   Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.

3. 3

   Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.

4. 4

   Stir in the spinach, cook briefly, then fold in the rice with a light hand so the grains don't break.

5. 5

   Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.