Blanch spinach leaves in boiling water for 1-2 minute. Remove from heat and put in ice cold water. Squeeze excess water and blend to a fine puree, if need water then you can add and stir till boiled.
Heat oil in a pan and add cumin seeds, onion and garlic and cook until they are lightly golden in colour. Cook on a medium flame for 1 minute.
Add the blanched spinach puree, 1/2 cup water and mix well, cook on a medium flame for 2-3 minute.
Now add yogurt, garam masala and salt, mix well after 1 minute switch off the flame. Pour in a serving bowl.
Heat a pan ghee and add cumin seeds, red chillies, garlic and let it cook until garlic turns lightly golden brown in colour. Add sesame seeds and pour over the cooked Lehsuni Palak.
