Lasooni Palak

Instructions

1. 1

   Blanch and Puree Spinach

   • Bring a large pot of water to a rolling boil and add 1 tsp of salt.
   • Add the thoroughly washed palak leaves and blanch for exactly 2 minutes until they wilt.
   • Using a slotted spoon, immediately transfer the spinach to a large bowl of ice-cold water. This shock therapy preserves its vibrant green color.
   • After a minute, drain the spinach and squeeze out as much water as possible. Transfer to a blender and blend into a slightly coarse puree. Set aside.
2. 2

   Prepare the Curry Base

   • Heat vegetable oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Add the grated ginger and 6 minced garlic cloves. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomato and slit green chilies. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
3. 3