Blanching  the spinach is a way to bring out the rich green color of the palak. It also helps to cut down on oxalic acid, which is a naturally occurring chemical found in many vegetables that can cause kidney problems if too much is consumed. Blanching is an optional step and doesn’t affect the flavor. I don’t feel it makes that big of a difference, so I don’t bother.  To blanch your spinach, before using it, boil a pot of water. Then add all of your spinach and allow it to boil for about 40 seconds. Then remove them and put them in an ice bath to stop the cooking process.