Lasooni Palak
Experience the vibrant taste of Lasuni Palak (Spinach Garlic Curry), a classic Indian dish made with spinach, garlic, and aromatic spices.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For Spinach Puree
- 400 grams Spinach/Palak
- Water for boiling and an ice bath, as needed
- Ice cubes as needed
- For Roasted Cashews (optional)
- 1 cup cashews
- 1 teaspoon ghee
- For Lasooni Palak
- 3-4 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon chopped garlic cloves
- 1 teaspoon minced ginger
- 2 small-sized green chilies, chopped
- 1 medium-sized onion, chopped
- 2 small-sized tomatoes, chopped
- 1 bay leaf
- 2 tablespoons Besan (gram flour)
- 1/2 teaspoon Haldi (turmeric) powder
- 2 teaspoons coriander powder
- 1 teaspoon regular red chili powder
- 1.5 teaspoons salt, or to taste
- 2 tablespoons cream/yogurt
- 1 teaspoon garam masala powder
- 2 tablespoons cream for serving
- For Tempering (Tadka):
- 1 tablespoon ghee
- 2-3 garlic cloves, sliced
- 2-3 dried red chilies
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Boil water in a pot, add spinach, and blanch for 2-3 minutes. Drain and immediately transfer spinach to an ice bath. Once cooled, blend the spinach into a smooth puree. Set aside.
- 2
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 3
Chop onions and garlic cloves. Then slice garlic cloves for tempering. Next, chop the green chilies. Also, chop the tomatoes and keep them aside.
- 4
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 5
In a pan, heat 1 teaspoon of ghee and roast cashews until they are golden brown. Set aside.
- 6
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 7
In a pan, heat oil. Add cumin seeds and let them splutter. Add chopped garlic and sauté for 1 minute. Next, add minced ginger and sauté until ginger-garlic turns golden brown. Add green chilies and mix. Sauté for a few seconds and add chopped onions. Mix well and cook until they become translucent.
- 8
Stir in Besan and roast on medium-low heat for 2-3 minutes or until besan is fragrant. Once besan starts oozing with oil, add the bay leaf, chopped tomatoes and mix well. Cook for 1 minute, then add water and mix well. Keep stirring and cooking for 2 minutes. Add coriander powder, red chili powder, turmeric powder, and salt. Mix and cook for 2 more minutes or until spices are cooked, and tomatoes are softened. Pour in the prepared spinach puree along with 1 1/2 cups of water or as needed. Mix well and let it come to a boil.
- 9
Now, add roasted cashews, and mix well. Cook for 2 minutes. Cover the pan and simmer for 7-8 minutes. Keep stirring occasionally to prevent burning. Then add garam masala powder and cream and stir well. Cook for 1 more minute and then remove it from heat.
- 10
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 11
In a separate pan, heat ghee. Once hot, add cumin seeds and sliced garlic. Sauté for a few seconds then add dried red chilies. Stir well and sauté until garlic is golden brown.
- 12
Transfer hot Lasooni Palak to a serving dish. Pour the tempering over the spinach curry. Garnish with cream. Lasooni Kaju Palak is ready to be served! Serve hot with naan, roti, or rice.
- 13
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 14
ENJOY THIS RECIPE.