in a large pan, add 3 cups of water to a rolling boil. add 3 bunch palak into boiling water.
allow boiling for 2 minutes or until palak blanches well. drain off the palak and drop it into ice-cold water. this helps to retain the green color of palak.
Remove water and transfer the blanched palak into the blender. Also add coriander leaves, ginger, garlic, and green chili. Without adding any water grind it into a smooth paste. Keep aside.
Now in a pan heat oil and saute bay leaf, cardamom, cinnamon, and cumin seeds. Sauté until it turns aromatic.
Then add chopped onion until the color changes slightly.
Add ginger-garlic paste and chopped green chili. Sauté for a minute.
Then add 1 tbsp besan and saute until besan turns aromatic.
Now add chopped tomatoes, some chopped palak leaves, cumin powder, coriander powder, turmeric powder, and salt. splash some water and cook everything on low flame.
furthermore, add palak puree, some water, and sugar. saute slightly.
simmer for 3 minutes or until flavors are absorbed well and gravy becomes thick.
now add curd and mix well.
Lastly, add garam masala and Kasuri methi. Mix well.
Take out sabzi into a bowl.
to prepare tempering, heat 2 tbsp ghee and saute chopped garlic until it turns golden brown.
add 1 dried red chili and ½ tsp sesame seeds. saute slightly.
finally, pour tempering over lasooni palak and enjoy with paratha.