First, melt 2 tbsp of butter in a hot kadai or deep-bottom frying pan on a medium flame. When it does, add 1 piece of bay leaf, 3 pieces of cloves and 1 piece of cinnamon (2-inch stick). Stir them continuously and fry for about 30 seconds. (Pro tip: You can add only bay leaf at this stage but adding cloves and cinnamon enriches the taste by a significant extent).

Now, add 6 pieces of garlic (chopped finely) and 1 piece of onion (large size, chopped finely) to it. Stir them continuously and fry them for 3 to 4 minutes on a medium flame.

When the onions turn translucent, add 250 grams of palak or spinach (leaves only, washed and cut into small pieces) to it. Mix and stir continuously to cook it on a medium flame for another 3 to 4 minutes.

Remove the bay leaf and cinnamon stick from the content. (Pro tip: The bay leaf and cinnamon stick will not blend in the mixer and therefore must be removed at this stage).

When the spinach leaves have reduced and the water has evaporated, it will be cooked nicely. At this stage, turn off the flame of the gas stove and leave it in the kadai for some time to cool down completely. (Pro tip: Cooling the ingredients completely is crucial. Heat may affect the vibrant color of the palak soup rendering a slightly blackish tinge).

Transfer the cooked ingredients to a mixer, only if it has cooled down completely.

Blend it nicely to a smooth paste.

Now, switch on the flame of the gas stove. Transfer the palak paste to the frying pan. Wash the mixer with water and add it to the paste. Add more water as and if needed. (Pro tip: Add water to the palak paste according to the thickness you want in your soup).

Turn the flame of the stove to medium and let it cook for some time. Now, add ½ tsp of black pepper powder and salt to the soup.

Mix it nicely as well. Let it cook until it starts boiling as shown in the image. (Pro tip: It is important to let it start boiling before adding corn flour to achieve the right texture).

At this stage, take ¼ cup of milk and mix 1 tsp of corn flour in it. (Pro tip: Mixing corn flour with milk saves adding more water to the soup).

Pour the milk and corn flour mixture gradually into the soup and keep stirring it with the other hand continuously. Cook it further for 2 to 3 minutes more on a medium flame. (Pro Tip: Stirring simultaneously is necessary to prevent lumps from forming in the soup and spoiling its final texture).

Check the thickness of the palak soup.

Now, if it is thick enough, add 2 tbsp of fresh cream to it and mix it nicely. (Pro tip: If you do not have cream at home, you can use whisked malai of milk. Also, you may even skip this step as you have already used milk in the soup).

Turn the flame off as you do not need to cook the soup any more once you have added the cream. Finally, crush some black pepper and your homemade, tasty palak soup is ready to enjoy.

Transfer the delicious palak soup into a serving bowl and garnish it with a bit of fresh cream.