firstly, in a large vessel get 3 cup water to a rolling boil.

add 1 bunch palak into boiling water.

allow boiling for 2 minutes or until palak blanches well.

drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.

transfer the blanched palak into the blender.

add 1 inch ginger, 1 clove garlic and 3 chilli.

blend to smooth puree without adding any water. keep aside.

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.

further, saute 1 onion until the colour changes slightly.

additionally, add 1 tbsp besan and saute until besan turns aromatic.

now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.

furthermore, add palak puree and saute slightly.

also, add ½ cup water and mix well adjusting consistency as required.

simmer for 3 minutes or until flavours are absorbed well.

now add 1 tbsp lemon juice and mix well.

to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.

also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.

finally, pour tempering over lasooni palak and enjoy with roti.