Lasooni Palak
A vibrant and flavorful spinach curry where tender greens are cooked with a generous amount of garlic. Finished with a sizzling garlic tempering, this North Indian dish is both healthy and incredibly delicious.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The ice water bath after blanching is the secret to maintaining the spinach's beautiful green color.
- 2Do not overcook the spinach puree, as it can turn a dark, unappetizing color and lose nutrients.
- 3Roasting the besan properly is key to a good texture and flavor; it prevents a raw taste and helps thicken the curry.
- 4Watch the garlic for the tempering very carefully. Golden brown is perfect for a nutty flavor; burnt garlic will make the entire dish bitter.
- 5For a richer, restaurant-style curry, stir in 2 tablespoons of fresh cream or cashew cream before adding the tempering.
- 6Adjust the amount of green and red chilies to suit your preferred spice level.
Adapt it for your goals.
Creamier Version
Stir in 2-3 tablespoons of heavy cream, malai, or cashew paste at the end for a richer, creamier texture.
Vegan VersionVegan Version
Simply substitute the ghee in the tempering with a neutral-flavored oil like sunflower or avocado oil.
Lasooni Palak PaneerLasooni Palak Paneer
Add 200g of cubed paneer to the curry along with the spinach puree and simmer together.
With PotatoesWith Potatoes
Add 2 medium-sized boiled and cubed potatoes to the curry for a more filling meal.
Why this is on our healthy list.
Rich in Iron
Spinach is an excellent source of plant-based iron, which is crucial for producing red blood cells and preventing anemia.
Immunity Booster
The high concentration of garlic, rich in the compound allicin, combined with Vitamin C from spinach and tomatoes, helps strengthen the immune system.
Promotes Heart Health
Garlic is known to help manage cholesterol and blood pressure levels. This dish is prepared with minimal saturated fat, making it beneficial for cardiovascular health.
Aids Digestion
The dietary fiber from spinach and besan supports a healthy digestive system, while asafoetida is traditionally used to alleviate gas and bloating.
Frequently asked questions
One serving of Lasooni Palak contains approximately 160-190 calories, depending on the amount of oil and ghee used. It's a relatively low-calorie and nutritious main dish.