Keep a bowl of ice cold water ready on the other side.
When the water starts boiling, add spinach and boil for 2 minutes. Till the bright green colour of spinach comes out.
Remove spinach from boiling water and immediately transfer to cold water. This step prevents spinach from cooking further and retain the bright green colour.
After 1 minute, drain from cold water and keep on a plate.
Preparing lsooni Palak:
Divide drained spinach into 2 portions. Take one half and grind to a puree adding water. Roughly chop the other half.
Divide the chopped garlic into 2 portions.
Heat a pan and dry roast half of the chopped garlic till it loses raw smell.
Add onion and sauté further. Keep adding spoonful of water time to time to prevent onion from sticking to the bottom of the pan.
Once the onion turns pink, add crushed coriander and sauté.
Add chickpea flour / besan and sauté further.
Add roughly chopped spinach and slit green chillies.
Keep sauteing to mix everything thoroughly.
Now add the pureed spinach and some water.
Keep stirring and boil for few minutes adding salt and garam masala.
Once done, remove in a bowl.
Heat a pan and add the other half of garlic pieces and roast for few minutes.
After few minutes add cumin seeds and red chilli.
Sauté till garlic becomes brown and cumin and chilli get roasted well.