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Dhaba-Style Lasooni Palak: Garlicky Spinach Curry

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Lasooni palak

Lasooni palak

Lasooni palak, also called lehsuni palak, is a very flavourful garlicky spinach curry that is not only very tasty but extremely healthy and easy to prepare.

A dhaba is an Indian roadside eatery. This dish is prepared the way it is made in a dhaba.

Serve this dish with any Indian bread like paratha, naan or roti. It also pairs well with rice. Try it and share your experience.

Note: Using fresh garlic is very important to achieve the right flavour for this dish.

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Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

3-4 servings


For boiling the palak:

  • 400 grams palak (spinach leaves), washed, cleaned and thick stems removed

For the curry:

  • 1 1/2 tbsp desi ghee (clarified butter)
  • 1 tsp jeera (cumin seeds)
  • 1 medium onion, chopped fine
  • 1 tbsp chopped garlic
  • 3 chopped green chillies
  • 1 tbsp besan (chickpea flour)
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp coriander powder
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • 1/2 tsp garam masala
  • 2 tsp malai (fresh cream)

For the tadka:

  • 2 tbsp desi ghee
  • 1 tsp jeera
  • 2 tbsp chopped garlic
  • 2 dry red chillies, cut into 2-3 pieces


  1. Fill a large pot with water. Turn the heat to high and let it come to a rolling boil. Add in the spinach and blanch for 2-3 minutes. Remove the spinach and immediately submerge it in ice-cold water to stop the cooking process.
  2. When the spinach has cooled completely, squeeze out the water and divide it into two parts. Puree one portion, adding a little water, and finely chop the other portion. Set aside.
  3. Keep a pan on low-medium heat. Put in the desi ghee and let it melt. Add the jeera and let it crackle.
  4. Add the chopped onion and saute for 1 minute. Add the chopped garlic and chopped green chillies and saute until the onions turn brown.
  5. Reduce the heat to low and add in the besan. Saute until the besan is roasted.
  6. Add in the chopped spinach and saute for 1 minute. Add the pureed spinach and water, raise the heat to low-medium and mix well.
  7. Add the salt, coriander powder, kasuri methi and garam masala. Mix well.
  8. Raise the heat to medium and stir-cook for about 2 minutes.
  9. Add in the fresh cream and mix well. Cook for 2-3 minutes.
  10. The spinach should be fully cooked at about 5 minutes. Set it aside and prepare the tadka (tempering).
  11. Add desi ghee in a tadka pan and let it melt. Add the jeera, chopped garlic and dry red chillies. Stir-fry on low heat until the garlic turns light brown.
  12. Pour the tadka over the cooked palak, saving some for garnishing the dish, and mix well.
  13. Transfer the lasooi palak dish to a serving bowl, garnish with the reserved tadka and serve with roti, naan, paratha or rice

© 2022 Rajan Singh Jolly

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