From the cleaned palak, take out a handful and chop it into small pieces. The rest of the palak must be blanched for 1 minute in hot water having sugar. Then remove the blanched palak and immediately put it in cold water. This thermal shock helps retain the green colour. Next, take this out from the water and transfer it into a blender jar. Add some water and make a puree.

Next heat a pan with oil. Splutter cumin seeds. Add finely chopped garlic cloves and saute them till brownish. Next, add chopped onion and grated ginger.

Saute all together. Next, add besan. Saute till besan looses its rawness.

Next, add the chopped palak. Mix and cook without cover till palak is cooked. Next, make a tomato puree with fresh green chilies. Add that into the pan.

Put salt, sugar, coriander powder, and garam masala.
Mix and cook all together. As the masala is well cooked, add the prepared palak puree.

Add Kasuri methi. Give a mix and let it cook on slow heat.

As it's almost ready, add butter. Check the consistency. Add water as needed. Mix. Cook till the preferred consistency.
If you want it to richer, then add a tbsp of fresh cream and give a mix.
Now the palak curry needs a second tempering which makes the dish more enticing.
Transfer the palak curry into the serving dish.

Next heat oil in a pan. Splutter cumin seeds. Add finely chopped garlic cloves. Saute them. Next, add dry red chili.
Saute till garlic becomes brownish. Transfer this tadka into the dish having the palak curry.
Our lehsooni palak is ready to serve...
It goes well with roti/ paratha/ lachha paratha..
It's healthy and tasty too..and a must-try during the winters!!