lasooni palak recipe | lehsuni palak | palak lasooni | garlic spinach curry with detailed photo and video recipe. an easy and simple spinach based curry with the generous amount of garlic flavour. it is an ideal curry to be served with a choice of indian flatbreads like roti and chapati or even with rice. moreover, when compared to other curries, it just needs a bunch of spinach leaves to make this curry base and ideal for day to day lunch or dinner.
i am a huge fan of palak based recipes. there are 2 main reasons for it. the first and the main reason is due to the fact that it belongs to the leafy vegetable section. i generally like most of the leafy vegetables and i ensure to stash my refrigerator with it as much as possible. the other main reason being the colour you get out of the spinach leaves. particularly it is distinctive when you compare it with other traditional north indian curries. it does not follow the same pattern of red or orangish colour and i feel it is more appetizing. this may not necessarily be a reason for others but i have a strong fetish to green curries.
anyway, before wrapping up, i would like to add some tips, suggestions and variations to the lasooni palak recipe. firstly, in this recipe, i have used only garlic pods with the spinach curry base. well, the recipe dedicates to these 2 ingredients, but you can add other veggies like potatoes and carrots with it. secondly, if you have a reservation to the strong garlic flavour, you can limit the number of garlic pods as per your preference. lastly, the recipe does not come with additional veggies added in it. typically when you add paneer or aloo with spinach gravy base, it would increase the quantity. therefore, for this recipe, you may need to increase the spinach quantity from your usual quantity.
finally, i request you to check my other similar curry or sabzi recipes collection with this post of lasooni palak recipe. it mainly includes recipes like, palak paneer, palak kofta, aloo palak, paneer butter masala without onion and garlic, tomato curry, aloo tamatar ki sabji, gutti vankaya curry, gobhi ke kofte, kadala curry, vada curry. further to these i would also like to highlight my other related recipes collection like,
lasooni palak video recipe:
recipe card for lasooni palak recipe:
lasooni palak recipe | lehsuni palak | palak lasooni | garlic spinach curry
Ingredients
for palak puree:
- 3 cup water, for boiling
- 1 bunch palak / spinach
- 3 cup cold water, for rinsing
- 1 inch ginger
- 1 clove garlic
- 3 chilli
for curry:
- 1 tbsp butter
- 1 bay leaf
- 2 pods cardamom
- 1 inch cinnamon
- 1 tsp cumin / jeera
- 1 tsp kasuri methi
- 1 onion, finely chopped
- 1 tbsp besan / gram flour
- ¼ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp garam masala
- ¾ tsp salt
- ½ cup water
- 1 tbsp lemon juice
for tempering:
- 2 tbsp ghee / clarified butter
- 4 clove garlic, sliced
- 1 dried red chilli, broken
- ½ tsp kasuri methi
Instructions
- firstly, in a large vessel get 3 cup water to a rolling boil.
- add 1 bunch palak into boiling water.
- allow boiling for 2 minutes or until palak blanches well.
- drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.
- transfer the blanched palak into the blender.
- add 1 inch ginger, 1 clove garlic and 3 chilli.
- blend to smooth puree without adding any water. keep aside.
- in a large kadai heat 1 tbsp butter and saute 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 1 tsp cumin and 1 tsp kasuri methi until it turns aromatic.
- further, saute 1 onion until the colour changes slightly.
- additionally, add 1 tbsp besan and saute until besan turns aromatic.
- now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.
- furthermore, add palak puree and saute slightly.
- also, add ½ cup water and mix well adjusting consistency as required.
- simmer for 3 minutes or until flavours are absorbed well.
- now add 1 tbsp lemon juice and mix well.
- to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.
- also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.
- finally, pour tempering over lasooni palak and enjoy with roti.
how to make lehsuni palak with step by step photo:
- firstly, in a large vessel get 3 cup water to a rolling boil.
- add 1 bunch palak into boiling water.
- allow boiling for 2 minutes or until palak blanches well.
- drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.
- transfer the blanched palak into the blender.
- add 1 inch ginger, 1 clove garlic and 3 chilli.
- blend to smooth puree without adding any water. keep aside.
- in a large kadai heat 1 tbsp butter and saute 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 1 tsp cumin and 1 tsp kasuri methi until it turns aromatic.
- further, saute 1 onion until the colour changes slightly.
- additionally, add 1 tbsp besan and saute until besan turns aromatic.
- now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.
- furthermore, add palak puree and saute slightly.
- also, add ½ cup water and mix well adjusting consistency as required.
- simmer for 3 minutes or until flavours are absorbed well.
- now add 1 tbsp lemon juice and mix well.
- to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.
- also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.
- finally, pour tempering over lasooni palak and enjoy with roti.
notes:
- firstly, adding besan to curry helps to thicken.
- also, add cream to make curry creamy and tasty.
- additionally, roast the garlic until it turns golden and crisp.
- finally, lasooni palak recipe tastes great when prepared spicy.