• Add 3 cups of water to a pot and bring it to a rolling boil.
• Add the palak into boiling water.
• Boil for 2 minutes and immediately transfer the spinach leaves to ice cold water.
• This will stop the palak from further cooking and also retain the fresh green colour.
• Transfer the blanched palak into the blender.
• Add ginger, garlic and chillies to the palak and blend to a smooth puree’.
• In a pan , heat 1 tbsp butter and saute bay leaf, cardamom, cinnamon, cumin and kasoori methi until it turns aromatic.
• Now , saute onion until the colour changes slightly.
• additionally, add besan and saute until besan turns aromatic.
• Add cumin powder,coriander powder, garam masala and salt. Sauté until spices turn aromatic.
• Time to add palak puree and saute slightly adding water.
• Mix well, adjusting consistency as required.
• Simmer for 3 -5 minutes or until flavours are absorbed well.
• Lastly add a tsp of lemon juice and mix well.

Tempering

• Heat ghee and sauté garlic till it turns light golden, now add dried red chillies and a tsp of kasoori methi . Sauté for a few seconds and pour over the palak .