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.
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.