COLD WATER
drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.
4
BAY LEAF - 1
in a large kadai heat 1 tbsp butter and saute 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 1 tsp cumin and 1 tsp kasuri methi until it turns aromatic.
8
CORIANDER POWDER
now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.
11
GARLIC - 4 CLOVE
to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.
16