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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

For the Coconut milk curry 
  • 2 teacups coconut milk thick milk
  • 1 teaspoon cumin seeds
  • 2 teaspoons green paste we had kept aside.
  • a pinch of sugar
  • 1 tablespoon ghee
  • salt to taste

Method
 

  1. Heat a the ghee, add cumin seeds and fry for a few seconds.
  2. Add the coconut milk, sugar, salt and the paste.
  3. Boil for 2 minutes and turn off the flame.

Notes

  1. Take a large baking bowl.
  2. Spread  half the rice, pour half the curry and arrange  half amount of  palak pakoras on the rice. Once again spread the remaining rice, pour the remaining curry and arrange the palak pakoras. Cover with a foil or oven proof lid and bake at 180 degrees for 25 minutes.
  3. Serve hot with yogurt and salad.