Palak Lasooni / Spinach Lasooni

Simple and easy spinach based curry is the lasooni palak recipe known for its simplicity and garlic flavor. Adding besan helps to thicken the palak gravy. Roasted garlic in ghee gives nice aroma to this yummy dish.

This goes very well with steamed white rice, roti and 
Chapatti.
 Ingredients

For Palak Purée 

Palak/Spinach - 1 bunch

Ginger Piece - 1 inch

Garlic - 2 cloves

Green Chilli - 2

Water for boiling - 3 Cups

Water for rinsing - 3 Cups

For Curry 

Finely Chopped Onion - 1 ( big)

Cumin Seeds/Jeera - 1 tsp

Cardamom - 2

Cinnamon Sticks - 1 inch

Bay Leaf - 1

Kasoori Methi Leaves - 1 tbsp

Butter- 1 tsp

Gram Flour/ Besan - 1 tbsp

Garam Masala - 1/2 tsp

Coriander Powder- 1/2 tsp 

Cumin Powder- 1/4 tsp

Salt to taste 

Water - 1/2 Cup
Lemon Juice- 1 tbsp 

To Temper

Butter/ Ghee - 2 tsp

Sliced Garlic - 4 Clove

Broken Dry Red Chilli - 1

Kasoori Methi Leaves - 1/2 tsp

Method

In a large vessel get 3 cup water to a rolling boil. Add 1 bunch palak into boiling water.allow boiling for 2 minutes or until palak blanches well. 

Drain off the palak and drop into ice-cold water. 

Transfer the blanched palak into the blender. Add  ginger, garlic and chillies.

Blend to smooth puree without adding any water. keep aside.

In a large kadai heat butter and saute bay leaf, cardamom,  cinnamon,  cumin and  kasoori methi until it turns aromatic.

Then  saute onion until the color changes slightly. Add besan and saute until besan turns aromatic.

Now add cumin powder, coriander powder, garam masala and salt. saute until spices turn aromatic.

Then add palak puree and saute slightly.

 Add  ½ cup water and mix well adjusting consistency as required. Simmer for 3 minutes or until flavours are absorbed well. Now add 1 tbsp lemon juice and mix well.

Heat ghee and saute  garlic until it turns golden brown. Then  add  red chilli and kasoori methi. saute slightly. 

Finally pour tempering over lasooni palak and enjoy with roti or rice.