Palak - 1 bunch
Butter - 2 tablespoons
Roasted jeera powder - 1/4 tsp.
Bay leaf - 2
Grated ginger - 1 tsp.
Cornflour - 2 tsp.
White pepper powder - 3/4 tsp.
Croutons - few
Salt - as per taste
Clean the palak, discard the stalk and take out the leaves. Blanch palak leaves (reserve the blanched water) and run under cold water and puree. Peel and grate ginger.
Dissolve corn flour in a ladle of water.
In a pan, melt butter, add bay leaf, and grated ginger. Add pureed palak, jeera powder and corn starch. Add blanched water and salt. Allow it to boil. If needed, add water to get the desired consistency. Switch off the stove, take out the bay leaves. Add white pepper powder, mix well. Top with little butter. Serve hot with croutons.