Ingredients:
1/2 bunch (cut into small pieces) spinach
a pod garlic
a small piece of ginger
1 chopped onion
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning:
1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

Method:
First wash and cut the palak into small pieces and keep aside.
Then cook the basmathi rice and set aside.
Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done. Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
Let the whole thing cook very well.
When it is done, add garam masala powder if you want and saute for a minute.
Take it wok from fire and add the rice and mix it well.
Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.

Serve with raita.

Ingredients:
2 cups Chapati Flour
1 cup Spinach (palak), finely chopped and steamed
1tbsp. oil
Salt to taste
1/4th tsp. chili powder or black pepper powder
Oil / butter to shallow fry

Method:
Drain the steamed spinach and cool it to room temperature.
Now mix all ingredients- flour, spinach (palak), salt, chili powder, cumin seeds and 1 tbsp. oil .
Add enough water to make a dough of rolling consistency.
Cover it and keep aside for 30 minutes.
Then make small balls and roll them like parathas.
Put the palak paratha on the tawa (Griddle) and make like you make any paratha.
Serve palak parantha hot with home-made butter,curd or chutney of your choice.

Ingredients:
500gms Fresh Palak (Spinach)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

Method:
Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
Add Paneer pieces to the gravy and cook until done.Take out in a bowl.
Just before serving, heat pure ghee in a small pan.
Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
Caution: Don’t allow chili powder to burn .