Lasooni Palak | Garlicky Spinach Curry | Lehsuni Palak

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Sometimes in the quest to eat different food, simple dishes get left behind and this Lasooni Palak is one such example. I discovered this simple dish on a recent lunch with friends at a lovely restaurant called Angrezi Patiyala.

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Lasooni Palak is a Garlicky Spinach Curry that goes well with rotis
Lasooni Palak | Garlicky Spinach Curry

After perusing the many enticing dishes on the menu, we decided to order Lasooni Paneer because the restaurant staff recommended it as one of the best vegetarian food options they had. I am glad we ordered this dish as it turned out to be delicious and was relished by the non-vegetarians in our group as well.

Do try my other Palak recipes such as Creamy Palak Paneer, Dal Palak, and Moong Dal Palak Khichdi.

I adapted Sanjeev Kapoor’s Lehsuni Palak recipe to make this dish.

The secret to a vibrant green Lasooni Palak is to ensure that the spinach is not overcooked; when you blanch it or then when you cook the spinach puree with the fried garlic.

Do follow these tips to get a lovely green colour:

  • Do not leave the spinach leaves in hot water for more than 3 minutes.
  • Do use a cold water bath to stop the leaves from cooking further.
  • When you cook the Lasooni Paneer, use low to medium heat.

How to Make Lasooni Palak | Garlicky Spinach Curry

Serves: 4

Preparation Time: 10 minutes

Cook Time: 10 minutes

Recipe Adapted from Sanjeev Kapoor’s Lehsuni Palak  

Ingredients

  1. Palak, Spinach – 2 Large Bunches (~ 500 gms)
  2. Finely Chopped Green Chillies – 4 to 5 (~ 1 tbsp)
  3. Finely Chopped Garlic – 4 tbsp
  4. Butter – 1 tbsp (~10 gms; Vegans can use Oil)
  5. Cream – 1 tbsp (Optional, I did not use)
  6. Salt to Taste
  7. Other Items:
    1. Ice-cold water – 1 litre

Method to Make the Lasooni Paneer | Garlicky Spinach

  1. Making the Palak Puree
    1. Chop the stems off the palak and wash well. I keep the stems if they are tender.
    2. In a large vessel, keep some ice-cold water ready. I added about 15 to 20 ice-cubes to 1 litre water.
    3. In a large vessel, boil 2 litres water.
    4. Turn off the heat and immediately add the palak to the hot water. Ensure that all the leaves are  completely submerged.
    5. Wait for a couple of minutes for the palak to wilt. Don’t leave the greens for too long in the hot water or they will turn dark in colour.
    6. Using a colander, drain the hot water from the palak and immediately add it to the ice-cold water.
    7. Leave the blanched greens in ice-cold water for 3 to 4 minutes.
    8. Drain the water completely and grind the palak to a thick puree. Leave covered in the mixer-grinder till you are ready to use it.
  2. Making the Lasooni Palak
    1. In a wok or kadhai, over medium heat, melt the butter.
    2. Add the chopped garlic and stir-fry till it is golden brown.
    3. Remove about 1 tbsp of the fried garlic and set aside for garnish.
    4. Add the chopped green chillies and stir-fry for a few seconds.
    5. Add salt and pureed spinach.
    6. If the spinach puree is very thick, add a little water.
    7. Mix well and cook for 2 or 3 minutes.
    8. Transfer the Lasooni Paneer to a serving bowl and garnish with the fried garlic we set aside. If you leave cooked palak in the hot kadhai, it will dark dark in colour.
    9. Serve hot with chapatis.

 

Lehsuni Palak or blanched and pureed spinach cooked with loads of fried garlic
Lehsuni Palak

Lasooni Paneer | Garlicky Spinach Curry

Lasooni Palak is a delicious curry which is essentially blanched and pureed spinach cooked with loads of fried garlic. You can serve it with rotis or then use as a base for Lasooni Palak Paneer.
Prep Time 10 mins
20 mins
Total Time 30 mins
Course Accompaniment, Dinner, Lunch
Cuisine Indian, Punjabi
Servings 4 People
Equipment
  • Wok or Kadhai
  • Large Vessels (2)
Ingredients
  
  • 2 Large Bunches Palak or Spinach (~ 500 gms)
  • 4 to 5 Finely Chopped Green Chillies (~ 1 tbsp)
  • 4 tbsp Finely Chopped Garlic
  • 1 tbsp Butter (Vegans can use Oil) (~10 gms)
  • 1 tbsp Cream (Optional, I did not use)
  • Salt to Taste
Other Items:
  • 1 litre Ice-cold Water
Instructions
 
Making the Palak Puree
  • Chop the stems off the palak and wash well.
  • In a large vessel, keep some ice-cold water ready.
  • In another large vessel, boil 2 litres water.
  • Turn off the heat and immediately add the palak to the hot water and gently push them down so that all the leaves are completely under water.
  • Wait for a couple of minutes for the palak to wilt. Don't leave the greens for too long in the hot water or they will turn dark in colour.
  • Using a colander, drain the hot water from the palak and immediately add it to the ice-cold water.
  • Leave the palak leaves in the ice-cold water for 3 to 4 minutes.
  • Drain the water completely and grind the palak to a thick puree.
Making the Lasooni Palak
  • In a wok or kadhai, over medium heat, melt the butter.
  • Add the chopped garlic and stir-fry till it is golden brown.
  • Remove a about 1 tbsp of the fried garlic and set aside for garnish.
  • Add the chopped green chillies and stir-fry for a few seconds.
  • Add salt and pureed spinach.
  • If the spinach puree is very thick, add a little water.
  • Mix well and cook for 2 or 3 minutes.
  • Turn off the heat.
  • If you are using cream, add the cream and mix well.
  • Immediately, transfer the Lasooni Paneer to a serving bowl and garnish with the fried garlic we set aside. If you leave cooked palak in the hot kadhai, it will turn dark in colour.
  • Serve hot with chapatis.
Notes
To get a bright green Lasooni Palak, do not overcook the spinach, either when you blanch it or then after you add the spinach puree to the fried garlic.
• Do not leave the spinach leaves in hot water for more than 3 minutes.
• Do use a cold water bath to stop the leaves from cooking further.
• When you cook the Lasooni Paneer, use low to medium heat.
Keyword Garlick Spinach, Lasooni Palak, Lehsuni Palak, Vegan Food, Vegan Recipe, Vegetarian Recipes

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