Lasooni Palak
Recipe: Lasooni Palak
Lasooni Palak is a Punjabi style spinach gravy that is topped with a generous amount of fried garlic. It is also known as lehsuni palak or Garlic Spinach Curry. It is a popular road side eatery or dhaba dish. Generally, lasooni palak is served as a pureed creamy spinach sauce or gravy. However, there are variations. Some add paneer, chickpeas, mixed vegetables, chicken, cashew nuts, etc to the basic creamy spinach sauce. Enjoy lasooni palak with some hot roti, naan or paratha.
Sharing Lasooni Palak Recipe With 2026 Alphabet Challenge Group
For the 3rd Alphabet Challenge initiated by Wendy who blogs at A Day in the Life on the Farm, I have opted to share curry, sabji, dal recipes. For letter L there are quite a few options. Lentil curry which I already have the recipe on my blog, cooked with spinach. Then there is lobia or black eyed peas curry. The Gujarati style recipe is already on the blog. Then I remembered Lasooni Palak which I had at a friend’s place some years ago. Lasooni in Hindi means garlicky and Palak is spinach. Yes, this one is for garlic lovers like me as it has extra garlic.
L is for Lasooni Palak
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Ingredients Required For Lasooni Palak
Spinach
Can use either normal or baby spinach. For this recipe I have used about 400g spinach. Use both the leaves and the stalks. Don’t throw away the stalks. Blanch the stalks and spinach leaves in hot water till the leaves wilt. Drain the mixture in a colander. Add the blanched spinach to ice cold water. This helps to stop cooking the spinach and maintain the green colour. Remove the spinach from the ice water and puree to a smooth consistency.
Garlic
For this recipe we need extra garlic. We will add minced garlic when we are cooking the pureed spinach. Then we will stir fry some sliced garlic in ghee and add on top of lasooni palak as a tempering, baghar or tadka. I will use about 15g sliced garlic for the tempering. And 1 tbsp minced when cooking the spinach.
Chickpea Flour
Besan, chana no lot, chane ka atta. We will be roasting some chickpea in the oil and ghee mixture. This helps to thicken the spinach puree.
Oil
Any oil of your choice. I prefer using sunflower oil.
Ghee
Ghee or clarified butter adds so much flavour and aroma to the dish. I will use some for cooking the spinach and the rest for the tempering. For a vegan lasooni palak, omit ghee.
Onion
Peel and finely chop some onion. Can use any, white, yellow or red. Chop it finely so it helps to thicken the spinach puree.
Ginger
Peel and mince or grate the ginger.
Green Chilli
Add according ro your taste. Can finely chop the chillis or use in the minced form.
Asafoetida
Also known as hing or heeng. Adds an umami flavour. For a gluten free lasooni palak omit it as it may contain wheat flour.
Cumin Seeds
Jeera, jiru. We will be adding some to the curry for the earthy flavour.
Turmeric Powder
Add some haldi, hardar for the colour and it has anti inflammatory properties.
Coriander Powder
Add some grassy flavour.
Red Chilli Powder
Add according to your taste. Can omit it if the green chillis are hot.
Kashmiri Red Chilli Powder
Need a little for tempering or tadka. It usually is not hot but lands a lovely natural red colour.
Salt
Add according to your taste. Remember spinach tastes a bit salty due to the high content of potassium and calcium salts. So be careful when adding some salt.
Sugar
Add a little sugar or jaggery to balance the flavours.
Garam Masala
Add some for flavour. I use my homemade garam masala. If you plan to make it at home, store it in the fridge so that the aroma and flavours stay for a longer time. You can also opt to use ready made Garam Masala. If I have to buy garam masala I prefer Everest or Shan brand.
Kasuri Methi
Dried fenugreek leaves. Adds a lot of flavour to the curry. Lightly crush it between your palms and then add to the curry. Easily available in all Indian stores and online.
Lemon Juice
Add some lemon juice for the tangy flavour and also that the spinach puree does not turn dark. It replaces the tomato I have not used. Some people add pureed tomato and some don’t. I have opted not to add tomato.
Whole Dry Red Chilli
Adds a subtle heat to the curry without being too overpowering.
Add Ons
While lasooni palak can be enjoyed on its own with some roti, paratha, naan or rice, one can opt to add other ingredients to make it a more wholesome and hearty curry. You can opt to add cooked potatoes, mushrooms, chicken, tofu, paneer, corn, mixed vegetables or even lots of cashew nuts.
I opted for tofu. I lightly pan fried the tofu in some oil before adding it to the lasooni palak. Before pan frying the tofu, press in down between two kitchen paper towels to remove excess water. After cutting it into cubes, I place it on a paper towel to remove any water that might be left.
Water
Enough hot water to blanch the spinach. We need ice cold water (water and ice cubes) to cool down the blanched spinach. We need some water for the curry. You may need a little water to puree the spinach.
LASOONI PALAK
Ingredients
FOR LASOONI PALAK CURRY
- 400 g fresh spinach leaves & stalks
- 2 tbsp oil
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 cup onion finely chopped
- 1 tbsp garlic minced
- 1 tsp ginger minced or grated
- 1 tsp green chilli paste or 1-2 finely chopped
- 2 tbsp chickpea flour
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- 1 tbsp coriander powder
- ½ tsp red chilli powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp lemon juice
- 1½ cup water
- 1 tsp sugar
- 1 tbsp kasuri methi
FOR THE TEMPERING | TADKA
- 1 tbsp ghee
- 2-3 cloves garlic, sliced approximately 15g
- 1 whole dry red chilli
- ¼ tsp Kashmiri Red Chilli Powder
FOR THE ADD ON
- 200 g tofu firm
- 1 tbsp oil
Instructions
BLANCH THE SPINACH
- Bring enough water to a boil in a saucepan.
- Add some cold water and ice cubes in a big bowl.
- When the water starts boiling, add the spinach and mix.
- As soon as the leaves begin to wilt, remove the spinach using a slotted spoon.
- Add the blanched spinach to the ice cold water in the bowl.
- Allow the spinach to rest in the ice water for 5 minutes.
- Drain out the water completely.
- Puree the spinach to a smooth consistency, using a blender.
- Don't add any water. If required add only ¼ cup.
- Keep the spinach puree on the side till required.
PAN FRY THE TOFU
- Remove the tofu block from the packet.
- Press it in between some paper towels to remove excess water. I like to place something heavy over the tofu so that the water comes out faster.
- Cut the tofu into cubes.
- Place the cubes on a paper towel for 5-10 minutes. It will absorb any water left in it.
- Heat oil in a wide pan over medium heat.
- Arrange the tofu cubes in the pan when the oil becomes hot.
- Left it become golden brown and then flip the cubes over.
- Allow them to become golden brown. Don't need to brown all the sides.
- Remove the tofu from the pan to a plate and keep it on the side.
PREPARE LASOONI PALAK
- Heat oil and ghee in the same pan you used for pan frying the tofu. Should be over medium heat.
- When the mixture becomes a bit hot, add the cumin seeds.
- As soon as the seeds begin to sizzle, add asafoetida.
- Add the finely chopped onion. Stir fry till the onion is soft and begins to turn light golden brown.
- Add the minced garlic. Stir fry for 1-2 minutes.
- Add ginger and green chilli paste. Stir fry for 1 minute.
- Add the chickpea flour. Roast till it you get the aroma and the flour is light brownish.
- Add turmeric, coriander, red chilli powders, kasuri methi and garam masala. Stir fry for 1 minute.
- Add the spinach puree, water, sugar and salt.
- Allow the mixture to become hot.
- Add the tofu pieces. Simmer the curry for 5-7 minutes.
- Add lemon juice and stir well. Take the pan off the heat.
PREPARE THE TEMPERING | TADKA
- Heat ghee in a small pan over low heat.
- When the ghee melts, add the garlic slices.
- Stir fry the garlic slices till they turn light golden in colour.
- Add the whole red chillis. mix well. Take the pan off the heat.
- Add the Kashmiri Red Chilli Powder and mix well.
- Don't burn the garlic.
- Pour the tadka over the hot lasooni palak and serve with some roti, naan, paratha or rice.
Notes
- You can serve lasooni palak without any add ons.
- If you like add paneer, cooked potatoes, mushrooms, corn, mixed vegetables, tofu, cashew nuts.
- Can add some fresh pureed tomato. About ¼ cup is enough. Add after the chickpea is roasted and allow it to cook for 2-3 minutes.
- Don't throw away the tender stems of the palak, use them as they cook quickly. Anyway, the spinach will be pureed.
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A Little Request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
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