Kashmiri Palak

1. 1
   prep · ~3 min

   Blanch the spinach.

   1.Bring a large pot of water to a rolling boil.

   2.Add the washed spinach leaves and blanch for 2 minutes until wilted but still bright green.

   3.Drain immediately and plunge into a bowl of ice-cold water to stop the cooking.

   4.Drain again and squeeze out excess water from the spinach.

   TIPDon’t skip the ice bath — it locks in the vibrant green colour.
2. 2
   mix · ~1 min

   Puree the spinach.

   Transfer the blanched spinach to a blender and blend to a smooth puree without adding any water.

3. 3
   temper · ~4 min

   Make the tempering.

   1.Heat mustard oil in a kadhai or deep pan over medium heat until it reaches its smoking point and turns pale yellow.

   2.Add cumin seeds and let them crackle.

   3.Add broken dried red chilies and fennel seeds. Saute for 30 seconds until fragrant.

   4.Add chopped ginger and slit green chilies. Cook for another minute.

   TIPLet the mustard oil smoke before adding spices — it removes the raw pungency.
4. 4
   simmer · ~12 min

   Cook the spinach puree.

   1.Pour the spinach puree into the pan with the tempering.

   2.Add dry ginger powder and salt. Stir well to combine.

   3.Simmer uncovered on low heat for 10-12 minutes, stirring occasionally, until the mixture thickens and most of the moisture evaporates.

   TIPCook on low heat to let the flavours of fennel and ginger meld with the spinach without scorching.
5. 5
   serve

   Serve hot with steamed rice or roti.

   Transfer the Kashmiri Palak to a serving bowl. Drizzle a few drops of raw mustard oil on top for an extra aromatic punch if desired.

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