Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
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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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
- 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.
- 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.
- Keep a pan on low-medium heat. Put in the desi ghee and let it melt. Add the jeera and let it crackle.
- Add the chopped onion and saute for 1 minute. Add the chopped garlic and chopped green chillies and saute until the onions turn brown.
- Reduce the heat to low and add in the besan. Saute until the besan is roasted.
- 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.
- Add the salt, coriander powder, kasuri methi and garam masala. Mix well.
- Raise the heat to medium and stir-cook for about 2 minutes.
- Add in the fresh cream and mix well. Cook for 2-3 minutes.
- The spinach should be fully cooked at about 5 minutes. Set it aside and prepare the tadka (tempering).
- 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.
- Pour the tadka over the cooked palak, saving some for garnishing the dish, and mix well.
- 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