India, July 27 -- Blanching spinach may seem like a simple kitchen task, but if you've ever ended up with dull, overcooked greens instead of that vibrant restaurant-style palak, you're not alone. The good news? Celebrity chef Ranveer Brar has just the solution. In his July 22 Instagram post, he breaks down the art of blanching palak to perfection, ensuring it retains its bright green colour, fresh taste, and maximum nutrition. (Also read: Chef Ranveer Brar shares simple tips to get soft, perfect dough for rotis and pooris: 'The more you stretch it.' )

In his post, Chef Ranveer says, "If you want to ruin the colour of your spinach, just add vinegar to the water while boiling. That's a surefire way to mess it up." But if you want to do it ...