Lasooni Palak is simple spinach-based thick creamy gravy with a bounteous amount of garlic flavor. Paste of Blanched spinach is cooked with chopped onions and other spices with plenteous garlic tempering, this is How to Prepare Lasooni Palak.
As this recipe doesn’t require many ingredients but has lots of food value, so you can easily include this amazing recipe in your diet chart. Spinach not only maintains eye health, it controls blood sugar levels and blood pressure also. It has the power to flash out the free radicals from your body due to having lots of zeaxanthin and carotenoids in it. And the other side garlic is a vegetable that can fight against parasites, bacteria, and viruses. It also works well to repair cell damage, regulate cholesterol, and lower blood pressure.
Main equipment required
Blender
Tadka pan
Wok/frying pan
Tong/chimta
Spatula
Ingredients
For palak paste
- Palak/Spinach – 750 gm
- Garlic-1clove
- Ginger-1/2 inch
- Green chili-2
- Water as required
For gravy
- Butter-1 tbsp
- Cumin seeds-1/2 tbsp
- Bay leaf- 1
- Cardamom-2
- Cinnamon stick-1/2 inch
- Kasuri methi-1 tbsp
- Besan/gram flour-1 tbsp
- Cumin powder-1/2 tbsp
- Coriander powder-1/2 tbsp
- Lemon juice-1 tbsp
- Salt to taste
- Garam masala-1/2 tbsp
For tempering
- Chopped garlic-6 cloves
- Ghee-2 tbsp
- Red chili-2
- Kasuri methi-1 tbsp
How to Prepare Lasooni Palak
- Blanch well the spinach, by adding sufficient water with 750 gm of palak, boil or steam it for 3-4 minutes, and immediately transfer it to cold water with the help of a tong.
- Transfer it to a blender, adding garlic, ginger, and green chili
- Make a fine paste
- Heat butter in a wok/frying pan
- Add bay leaves, cumin seeds, cardamom, cinnamon, and Kasuri methi sauté for a minute.
- Now add the chopped onions and stir them, and cook them till it becomes translucent.
- Add besan and stir it for a minute
- Now add the Kasuri methi and sauté it.
- Add the spices; cumin and coriander powder, garam masala, and salt; mix well
- Pour the spinach paste and cook it for 2-3 minutes, stir it continuously
- Sprinkle the lemon juice and mix it.
- Heat 2 tbsp ghee in a tadka pan
- Drop the chopped garlic
- Add red chili and Kasuri methi.
- Spread over the gravy.
- Switch off the oven, and transfer it to a serving plate.
- Serve hot with roti or paratha, it goes well with hot piping rice.
How to Prepare Lasooni Palak
Equipment
- blender
- Serving plate
- A kadai or a fry pan
- tong
- Spatula
Ingredients
for palak paste
- 750 gm spinach
- 1/2 inch ginger
- 1 clove garlic
- 1 green chili
- water as required
for gravy
- 1 tbsp butter
- 1 bay leaves
- 1/2 tbsp cumin seeds
- 1/2 tbsp Coriander Powder
- 2 Cardamom
- 1/2 inch cinamom stick
- 1 tbsp gram flour/besan
- 1/2 tbsp cumin powder
- 1 tbsp kasuri methi
- 1 tbsp lemon juice
- 1/2 tbsp garam masala
- salt to taste
For tempering
- 2 ghee
- 6 cloves chopped garlic
- 2 red chili
- 1 tbsp kasuri methi
Instructions
- Blanch well the spinach by adding sufficient water with 750gm of palak, boil or steam it for 3-4 minutes , and immediate transfer it tocold water with the help of a tong.
- Transfer it to a blender, adding with garlic, ginger andgreen chili
- Make a fine paste
- Heat butter in a wok/frying pan
- Add bay leaves, cumin seeds, cardamom, cinnamon and kasurimethi sauté it for a minute.
- Now add the chopped onions and stir it, cook it till itbecomes translucent.
- Add besan and stir it for a minute
- Now add the kasuri methi and sauté it .
- Add the spices; cumin and coriander powder, garam masala andsalt; mix well
- Pour the spinach paste and cook it for 2-3 minutes, stir it continuously
- Sprinkle the lemon juice and mix it.
- Heat 2 tbsp ghee in a tadka pan
- Drop the chopped garlic
- Add red chili and kasuri methi.
- Spread over the gravy.
- Switch off the oven, and transfer it to a serving plate.
- Serve hot with roti or paratha, it goes well with hot pipingrice