Lasooni Palak
Fresh spinach leaves cooked with a generous amount of garlic, finished with a smoky, crackling garlic tadka that perfumes the entire dish. This quick North Indian sabzi comes together in under 20 minutes and pairs perfectly with roti or dal-rice for a simple, soulful meal.
For 4 servings
- prep · ~2 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Drop in the spinach and blanch for 1 minute until just wilted.3.Drain immediately and plunge into ice-cold water to stop cooking.4.Drain again and squeeze out excess water gently. - prep · ~1 min
Puree the spinach.
1.Transfer the blanched spinach to a blender jar.2.Add the roughly chopped garlic cloves.3.Blend to a coarse paste without adding any water.4.Scrape down the sides once to ensure even blending.TIPDon't over-blend — a little texture makes the dish more interesting. - temper · ~4 min
Start the first tadka.
1.Heat 1 tablespoon ghee in a kadai or pan over medium heat.2.Add cumin seeds and let them splutter for 15 seconds.3.Add the slit green chilies and chopped onion.4.Sauté until the onion turns translucent and soft.TIPKeep the heat medium — garlic in the next tadka needs to fry gently without burning. - saute · ~4 min
Cook the spinach puree.
1.Add the spinach-garlic puree to the pan.2.Stir well and add the salt.3.Cook on medium heat for 3-4 minutes, stirring occasionally.4.The spinach will darken slightly and any liquid will evaporate. - mix · ~1 min
Finish the spinach.
1.Turn off the heat.2.Stir in the lemon juice.3.Transfer the spinach to a serving bowl. - temper · ~2 min
Make the garlic tadka.
1.Wipe the same pan clean or use a small tadka pan.2.Heat the remaining 1 tablespoon ghee over medium-low heat.3.Add the thinly sliced garlic and fry until golden and crisp.4.Add the dried red chilies and fry for 10 seconds until fragrant.5.Pour the sizzling garlic-chili ghee over the spinach immediately.TIPWatch the garlic closely — it turns from golden to burnt in seconds. - serve
Serve hot with roti or as a side with dal-rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the spinach in generously salted water to retain its bright green color.
- 2Squeeze the blanched spinach thoroughly to remove excess water, preventing a watery puree.
- 3Blend the spinach to a coarse paste, not a fine puree, for a more interesting texture.
- 4Fry the sliced garlic for the tadka on medium-low heat until golden and crisp, watching it closely to avoid burning.
- 5Pour the sizzling garlic tadka over the spinach just before serving to retain its smoky aroma and crunch.
- 6This dish can be made ahead and stored in the refrigerator for up to 2 days; reheat gently and add a fresh tadka.
Adapt it for your goals.
Dairy-Free / Vegan
Replace ghee with a neutral oil like avocado or coconut oil to make the dish entirely plant-based, without compromising the tadka's aroma.
Protein BoostProtein Boost
Add 1/2 cup of crumbled paneer or boiled chana dal after cooking the spinach puree for extra protein and a heartier meal.
Nutty VariationNutty Variation
Stir in 2 tablespoons of roasted peanuts or cashew paste (soaked and ground) with the spinach puree for a rich, creamy texture and nutty depth.
Low Oil VersionLow-Oil Version
Use only 1 tablespoon oil for the entire dish, reserving half for the final tadka, and cook the spinach puree without any additional fat to reduce calories.
Why this is on our healthy list.
Rich in Iron
Spinach is an excellent source of non-heme iron, essential for healthy blood and energy levels.
High in Vitamin K
A serving of this dish provides a substantial amount of vitamin K, supporting bone health and proper blood clotting.
Antioxidant-Rich Garlic
Garlic contains allicin and other sulfur compounds that support immune function and may help reduce inflammation.
Good Source of Vitamin A
Spinach is packed with beta-carotene, which the body converts into vitamin A for healthy vision and skin.
Low Calorie, High Fiber
This dish is naturally low in calories yet provides dietary fiber from spinach, aiding digestion and promoting satiety.
Frequently asked questions
Yes, but thaw and squeeze it dry before blending to avoid a watery puree; the cooking time may reduce slightly.
