Lasooni Palak with Jasmine Rice

Instructions

1. 1

   Blanch and Puree Spinach

   • Bring a large pot of water to a rolling boil and add 1 tsp of salt.
   • Add the thoroughly washed palak leaves and blanch for exactly 2 minutes until they wilt.
   • Using a slotted spoon, immediately transfer the spinach to a large bowl of ice-cold water. This shock therapy preserves its vibrant green color.
   • After a minute, drain the spinach and squeeze out as much water as possible. Transfer to a blender and blend into a slightly coarse puree. Set aside.
2. 2

   Prepare the Curry Base

   • Heat vegetable oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Add the grated ginger and 6 minced garlic cloves. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomato and slit green chilies. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
3. 3

   Cook the Palak Curry

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds until fragrant.
   • Add the besan (gram flour) and roast for 1-2 minutes, stirring continuously, until it smells nutty. This step is crucial to avoid a raw taste.
   • Pour in the prepared spinach puree and mix well to combine with the masala.
   • Add 120 ml (1/2 cup) of water and 1 tsp of salt. Stir well and bring the curry to a gentle simmer.
   • Cover the pan and let it cook on low heat for 5-7 minutes for the flavors to meld. Stir once or twice in between.
4. 4

   Prepare the Garlic Tadka (Tempering)

   • While the curry simmers, heat ghee in a small tadka pan over medium heat.
   • Add the 6 thinly sliced garlic cloves. Fry, stirring frequently, until they turn a crisp golden brown. Be vigilant as they can burn quickly.
   • Add the broken dried red chilies and asafoetida. Sauté for just 10 seconds and immediately switch off the heat.
5. 5

   Finish and Serve

   • Uncover the spinach curry. Stir in the garam masala and fresh lemon juice.
   • Immediately pour the sizzling hot garlic tadka over the curry. You will hear a satisfying sizzle.
   • Give it a gentle stir to incorporate the tempering. Serve hot with roti, naan, or steamed rice.