Creamy palak soup

Ingredients

• 1/2 bunch (or bundle) of Spinach
• 1 teaspoon Olive Oil
• Salt to taste
• 1 pinch Baking Soda
• 2 Cloves
• 1 small Onion
• 2 cloves Garlic
• 1 tablespoon Ginger-Chili Paste

Steps

1. First, blanch the spinach in boiling water with salt, baking soda, and oil. Drain it, pour cold water over it, and drain it again.
2. Heat up olive oil in a non-stick pan. ​Once hot, add cloves and bay leaf. ​Then, add the chopped onion, ginger-chili, and garlic and sauté them. ​Add the blanched (boiled) spinach and sauté for 2 minutes. ​Turn off the heat. ​Once the mixture cools down, remove the bay leaf and crush it in a mixer grinder
3. Again, in the same pan, heat 1 teaspoon of Ghee. ​Once the Ghee is hot, roast the all-purpose flour. ​Next, add milk while continuously stirring the mixture. ​Once it thickens slightly, add the prepared purée. ​Add black pepper powder and salt. ​After 2 minutes, turn off the heat and transfer it to a serving bowl. ​Garnish it with cream and pickled red chili rings before serving.