Blanching and pureeing

Ingredients:

Content	Quantity	Comment
Palak leaves	1 small bunch	Chopped
Water	To cook
Salt	To cook

Method:

Heat water with some rock salt in a tumbler. Once it starts boiling, add the chopped palak leaves, turn off the heat and keep it covered for 5-10 minutes.

Strain the palak leaves and run cold water through it. Grind it in a blender to a smooth paste. The paste is known as puree and the process is known as blanching.

Tips:

The leaves can be blended with ginger, garlic, onion, green chili etc.. depending on your requirement.