1: Bring water to a boil in a pot, add the cleaned palak spinach and blanch for only 15-20 seconds.
2: Immediately transfer to a bowl of cold water to cool down.
3: Strain and squeeze out the excess water, add to a blender with ¼ Cup of water and blend to a smooth paste.
4: In a pan, heat oil and ghee and add the cumin seeds, fry for a few seconds until aromatic.
5: Add the chopped garlic and green chillies and fry until the garlic turns golden brown.
6: Add the onions and sauté until they turn slightly golden in colour and add the ginger garlic paste. Sauté until the raw aroma goes.
7: Add the tomatoes and cook until soft and mushy.
8: Add the powdered spices and seasonings- turmeric, red chilli, coriander, garam masala, salt, and sugar. Add a splash of water, if needed.
9: Cook the masalas for a few minutes.
10: Add the palak spinach puree and mix.
11: Adjust the consistency by adding the milk and water and simmer for 2-3 mins, until it reaches the desired consistency.
12: Add the fried poppadum bits and kasuri methi. Bring to a boil and switch off the heat.
13: Serve it in a bowl. Garnish with crushed fried papad/appalam.
