Lasooni Palak

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   serve

   Serve hot with roti or as a side with dal-rice.

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