drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.
4
blend to smooth puree without adding any water. keep aside.
7
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
additionally, add 1 tbsp besan and saute until besan turns aromatic.
10
now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.
11
also, add ½ cup water and mix well adjusting consistency as required.
13
simmer for 3 minutes or until flavours are absorbed well.
14
to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.
16
also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.
17