First of all rinse the spinach leaves well in water and then keep them in a colander. if the stems are tender,then keep them. but if they are hard or fibrous, then discard them.
Boil water in a pan. add the spinach leaves in the water.stir and blanch the spinach leaves in water
for 3 minutes. After 3 minutes, remove the spinach leaves and add them to the cold water. After 1 minute remove them.
Grind or blend to a smooth purée. No need to add any water while grinding or blending.
For stir frying vegetables, heat oil in a well seasoned or nonstick pan. Sauté onions, bell peppers, blanched broccoli and boiled peas for 3-4 mins. Season it with little salt and garam masala.
For making gravy or sauce, add some oil and butter to the pan, add bay leaf. Then add pureed onion and ginger-garlicpaste. Saute the onion paste till they turn light brown.
Add salt as required and spices. Saute it and add spinach puree and green chili paste. Mix everything well.
Add stir fried vegetable into the sauce and mix well. On a medium flame, simmer the gravy for 5 to
minutes or till it thickens slightly and the spinach is cooked well.
Add cashew cream along with ½ tsp garam masala powder. stir very well then switch off the
flame.
Add lemon juice and mix well just before serving.
Serve it with naan, roti, parathas or your choice of carbs.
Recipe by Cooking Therapist at https://cookingtherapist.com/gorgeous-green-curry-veggie-palak/