Seasonal recipes and kitchen advice from the Dastak team.
Recipe
Wash one bunch of palak, then wilt it in a pan with a splash of water. It cooks down faster than it looks.
In the same pan, fry sliced adrak and lehsun, add the greens back with salt, and finish with a spoon of cream if you like. Twenty minutes, one katori.
Kitchen tip
Trim the stems and stand the bunch in a glass with an inch of water, like flowers. A loose bag over the leaves stops them drying out.
Keep it in the fridge door, not the coldest shelf. Change the water every second day and the leaves stay bright until the next order.
Seasonal
Sargodha kinnow peaks in winter. The peel is loose, the juice is heavy, and a kilo goes further than summer oranges.
Eat them cold, squeeze them over a salad of kheera and pudina, or freeze the juice in cubes for later. Buy them by the kilo while the season holds.