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.
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.