WATER - 3 CUP

firstly, in a large vessel get 3 cup water to a rolling boil

1

PALAK - 1 BUNCH

add 1 bunch palak into boiling water.

2

BOIL - 2 MINUTES

allow boiling for 2 minutes or until palak blanches well.

3

COLD WATER

drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.

4

DRAIN OFF

transfer the blanched palak into the blender.

5

GARLIC - 1 CLOVE

add 1 inch ginger, 1 clove garlic and 3 chilli.

6

BLEND - SMOOTH PASTE

blend to smooth puree without adding any water. keep aside.

7

BAY LEAF - 1

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.

8

ONION - 1 CHOPPED

further, saute 1 onion until the colour changes slightly.

9

BESAN - 1 TBSP

additionally, add 1 tbsp besan and saute until besan turns aromatic.

10

CORIANDER POWDER

now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.

11

PALAK PUREE

furthermore, add palak puree and saute slightly.

12

WATER - HALF CUP

also, add ½ cup water and mix well adjusting consistency as required.

13

SIMMER - 3 MINUTES

simmer for 3 minutes or until flavours are absorbed well.

14

LEMON JUICE

now add 1 tbsp lemon juice and mix well.

15

GARLIC - 4 CLOVE

to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.

16

DRIED RED CHILLI - 1

also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.

17

READY TO EAT

finally, pour tempering over lasooni palak and enjoy with roti.

18