Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.
Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.
Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.
Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.
1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala