Step 1

Cook basmati rice until perfectly done with 1 tsp salt, 1 tbsp oil and 1 Indian bay leaf. 1 cup basmati rice to 1 ¼ cup water. Bring to a boil and simmer for 15 minutes. Fluff with fork.

Step 2

On a medium-high flame, bring 3-4 tbsp oil to heat and fry 1 thinly sliced onion until deep brown.

Step 3

Add ½ cup raw cashews to the pan and fry until golden. Set aside for garnish.

Step 4

In a blender or bullet cup, grind green chilies ginger and garlic until they form a paste. You may also grate them.

Step 5

Set a large skillet to high, and heat 4 tbsp oil of choice and add the whole garam masala spices: cinnamon, cardamom, clove, peppercorn and cumin.

Step 6

Once the cumin begins to sputter, add onions and stir. Once onions are translucent (2-3 minutes), add ginger-garlic-green chili paste.

Step 7

Saute until the garlic smell goes away, around 2-3 minutes.

Step 8

Add potatoes and sauté for 3-5 minutes until slightly golden, stirring occasionally. You may need to add a little bit more oil so they don't stick to the pan.

Step 9

Add the tomatoes, red chili powder and kasuri methi, and 1 tsp salt. Allow the tomatoes to reduce for 2-3 minutes, stirring occasionally.

Step 10

Cover and allow the potatoes to steam for 5 minutes.

Step 11

Add spinach and a little bit of water to prevent tomatoes from burning. The tomatoes should be completely reduced and look like a gravy.

Step 12

Add 1 more tsp salt. Cover and allow mixture to cook for 5 minutes until potatoes are soft.

Step 13

Once potatoes are cooked, gently mix in the cooked rice and combine well. Remove from flame and cover. Allow to rest for the flavors to blend for at least 5 minutes.

Step 14

Garnish with cilantro, mint and fried onions and cashews. Serve with raita or plant based yogurt.