Palak ka Saag

Bring a large pot of water to a rolling boil. Add the chopped spinach and blanch for 2 minutes until wilted, then immediately transfer to a bowl of ice water to preserve the bright green colour.

Drain the cooled spinach thoroughly and pulse in a food processor until coarsely pureed. Avoid blending into a completely smooth paste to retain a pleasant rustic texture.

Heat mustard oil in a heavy-bottomed pan over medium heat until smoking slightly, then reduce heat and let it cool marginally. Add the cumin seeds and allow them to crackle for 30 seconds.

Add the chopped garlic, ginger, and slit green chillies. Sauté on medium heat for 2 minutes until the garlic turns golden brown and releases a rich aroma.

Add the finely chopped onions and cook for 5 minutes, stirring frequently, until they turn translucent and take on a light golden edge.

Pour in the tomato puree and salt. Cook over medium-high heat for 6 minutes, stirring occasionally, until the moisture evaporates and the oil separates from the masala base.

Add the coarse spinach puree into the pan along with the garam masala. Reduce the heat to low, cover with a lid, and simmer gently for 10 minutes, stirring occasionally to prevent sticking.

Remove from heat, stir in a tablespoon of fresh ghee for added gloss and depth of flavor, and serve hot.