Step 1

Boil water in a pan (no salt to be added), add spinach leaves to the pan along with sugar, and boil it for 2 minutes.

Step 2

Immediately transfer the boiled leaves to an ice bath (a bowl of ice water) and let it rest for another 2 - 3 minutes.

Step 3

Remove half of the leaves carefully by squeezing out the excess water from it. Roughly chop them and keep it aside for now.

Step 4

Transfer the remaining half into a blender just squeezing them a bit. Blitz this to a thick puree consistency. The water helps in making the puree. Add more if needed. Keep it aside for now.

Step 5

In a blender, add garlic, ginger, green chilies, and almonds.

Step 6

Make a coarse paste by adding 1/4 cup of water.

Step 7

Heat oil in a pan and fry cumin seeds for 30-45 seconds. Then add the ground masala paste to the pan and fry it for another 2-3 minutes.

Step 8

Next, add the chopped onions and saute till they turn translucent. Then add coriander powder and besan (chickpea flour), mix and cook it for 2 minutes.

Step 9

Then add the green peas to the pan. Continue to saute for 2-3 minutes till the peas are cooked.

Step 10

Then add the chopped spinach and mix. Cook this for another 5 minutes.

Step 11

Then add turmeric powder, and blanched spinach puree along with water and salt, mix and continue to cook on high flame for another 4-5 minutes.

Step 12

Lastly, add garam masala and give it a quick mix. Take it off the flame.

Step 13

Heat oil/ghee in a tadka pan and fry cumin seeds, dried red chilies, garlic cloves, and white sesame seeds for 45 seconds.

Step 14

Then pour this tadka over the prepared curry.

Step 15

You can serve this Dhaba style Palak recipe with any Indian flatbread and/or with steamed rice, quinoa, or even cauliflower rice.