hi mamta ...

please help me out with palak.

every tine i make palak paneer...the palak changes colour as soon as i add it to the pan...although i gine it a cold bath after boiling it...but it turns to a dirty green...compared to the lovely colour it naturally has

It is difficult to stop vegetables form discolouring during cooking. Chlorophyll is heat liable and discolours due to molecular changes during heating. Addition of salt/sugar (doesn't make a difference in my view), baking soda (spoils the texture) etc. has been mentioned by many cooks. Quick cooking in microwave helps a little, as does adding spinach to boiling water, rather than cooking by placing it in cold water and then bringing to boil.

Mamta