Soft Palak

1. 1
   pressure cook · ~8 min

   Pressure cook the spinach.

   1.Wash spinach thoroughly and roughly chop.

   2.Add spinach to a pressure cooker with 0.25 cup water.

   3.Close the lid and cook for 1 whistle on medium heat.

   4.Turn off heat and release pressure immediately under cold water.

   5.Transfer spinach to a blender and blend to a coarse puree.

   TIPCooling under running water preserves the bright green color.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat ghee in a kadhai over medium heat.

   2.Add cumin seeds and let them crackle (30-40 sec).

   3.Add minced garlic and saute until light golden (1 min).

   4.Add grated ginger and chopped green chili, saute for 30 sec.

   TIPDon't let the garlic burn — it turns bitter. Golden is the goal.
3. 3
   saute · ~6 min

   Saute the aromatics and spices.

   1.Add chopped onions and cook until soft and translucent (4-5 min).

   2.Add red chili powder, cumin powder, and turmeric powder.

   3.Stir well and cook for another 30 seconds until fragrant.
4. 4
   simmer · ~12 min

   Cook the spinach with the tempering.

   1.Add the spinach puree to the kadhai and mix well.

   2.Add salt and stir to combine.

   3.Cook on low heat, stirring occasionally, for 10-12 minutes.

   4.The spinach should thicken and the ghee will start to separate at the edges.

   TIPCooking on low heat for a longer time deepens the flavor and removes any raw taste.
5. 5
   garnish · ~1 min

   Finish and serve.

   1.Turn off the heat. Sprinkle garam masala and lemon juice.

   2.Mix gently and transfer to a serving bowl.

   TIPThe lemon juice brightens the dish — don't skip it. Add it off heat to preserve the vitamin C.

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