Grind all the ingredients given for the spice paste adding little water.
In a pan take the spinach and add 1/4 cup of water.
Heat it until spinach wilts and changes colour.
Remove from heat and using a blender blend it to make it soup like.
Measure the liquid.
In another pan bring the green peas along with water and cook for 10 minutes.
Remove from flame and drain water.
Wash and soak rice for 30 minutes. Drain water and set aside.
Heat oil in a pan and add oil.
When it is hot add the spices and when they crackle add the onion.
When the onions are golden, add the spice paste.
Sauté until it let out oil.
Now add the palak purée and water to the pan. The total amount of the water and purée must be 4 1/2 cups. If you are using pressure cooker, reduce water accordingly.
Add the turmeric powder, salt and red chilly powder.
When it starts boiling, add the green peas and drained rice.
Cook until 90% of the water is absorbed.
Add ghee and mix well.
Cover the pan with a foil and add lid.
Reduce flame to low and cook for further 10 minutes.
Switch off flame and let it set for another 10 minutes.
Serve hot along with raitha, cucumber slices and roast.
