WATER - 3 CUP
firstly, in a large vessel get 3 cup water to a rolling boil
PALAK - 1 BUNCH
add 1 bunch palak into boiling water.
BOIL - 2 MINUTES
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.
GARLIC - 1 CLOVE
add 1 inch ginger, 1 clove garlic and 3 chilli.
BLEND - SMOOTH PASTE
blend to smooth puree without adding any water. keep aside.
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.
ONION - 1 CHOPPED
further, saute 1 onion until the colour changes slightly.
BESAN - 1 TBSP
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.
WATER - HALF CUP
also, add ½ cup water and mix well adjusting consistency as required.
SIMMER - 3 MINUTES
simmer for 3 minutes or until flavours are absorbed well.
now add 1 tbsp lemon juice and mix well.
GARLIC - 4 CLOVE
to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.
DRIED RED CHILLI - 1
also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.
READY TO EAT
finally, pour tempering over lasooni palak and enjoy with roti.