Lasooni palak recipe | Garlic spinach curry

Hey there, I hope you had a wonderful holiday time with your besties and a great start to 2021. I've planned so many decadent and healthy recipes for you, which I will share in coming months. Oh, I totally forgot to ask you - How did you like my E-book? ( Still available on Amazon).

During the festive season, I ate too much. So I had decided to start the new year with healthy and light meals. I began the wonderful year with green leafy vegetables and my most favourite restaurant-style Lasooni Palak. It is an ideal spinach based curry with a generous amount of garlic flavour. This spinach recipe is super healthy, creamy and one of the best recipe for vegetarians; it is also very easy to prepare and you can add whatever you want to enrich the flavours like Tofu, Paneer, Potatoes. It is perfect for lunch or dinner and can be served with Indian flatbread or steamed rice.

This recipe just requires a bunch of fresh spinach leaves, the thing I dislike about making spinach is the time and effort to clean spinach leaves but you want to save time and effort you can buy packaged spinach or frozen spinach. 

Long story short! if you like spinach you can check out more vegetarian spinach recipes on my blog in Indian curries like Spinach Koftas, Spinach kofta curry.

Let's see how to make Lasooni Palak Recipe?

Ingredients

For Palak Puree

• 250 g spinach/palak
• 1 cup water for boiling
• 2 cups cold water for rinsing

For Palak Curry

• 2 tbsp mustard oil/ Butter/ Ghee
• 1 tsp cumin seeds
• 1 green chilli ( optional)
• 1 onion finely chopped
• 2 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tbsp chickpea flour/gram flour
• 1 tomato chopped
• Salt to taste
• 3 tsp fresh curd
• 1/2 tsp sugar
• 1/2 tsp crushed peppercorns
• 1/2 cup water

For Tempering

• 2 tbsp clarified butter
• 4 clove garlic, finely chopped
• 1/2 tsp chilli flakes or dried red chilli

Instructions

1. Firstly, in a large skillet add wash and clean spinach leaves add 1 cup of water.
2. Place the pan onto a flame on medium heat for 2 -3 minutes, until palak blanches well.
3. Drain the palak immediately and drop in cold water, this step will help in retaining the green colour of spinach.
4. Now, transfer the blanched spinach into the blender, blend to smooth puree without adding water.
5. In another saucepan, add tbsp of clarified butter, cumin seeds, chopped onion,( stir until onion become translucent).
6. Add ginger-garlic paste, tomatoes, turmeric powder, red chilli powder, coriander powder, peppercorns, and stir well. Until reduces oil.
7. Add gram flour and stir until you smell the aroma of gram flour.
8. Stir everything until well combined. Now add spinach puree, sugar, curd and saute slightly
9. In a small pan add clarified butter and add finely chopped garlic, stir with a help of a spoon until garlic becomes golden brown.
10. Serve the spinach and pour the garlic tempering onto the top and sprinkle chilli flakes if you like extra spicy curry.

Tips and suggestions

• Use fresh spinach leaves for better taste.
• If you don't like garlic you can adjust accordingly.
• After boiling spinach immediately drop in cold water to retain the colour.

Did you try out this recipe?

Let me know how it went! I would be glad to hear your views. If you try out this recipe comment below and share a picture on Instagram with the hashtag 

#anuappetizingrecipes

Cheers to 2021 !!!

Anu 💜💜