Lasooni Palak

Lasooni Palak Recipe

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Looking for a delicious and healthy spinach recipe packed with garlic flavor? Try this Lasooni Palak recipe that’s creamy, flavorful, and perfect with chapati, paratha, or even steamed rice.

This step-by-step guide shows you how to make restaurant-style Garlicky Spinach Curry at home in under 30 minutes!

Why You’ll Love This Recipe

  • Rich in Iron & Vitamins
  • Garlic-Loaded for Maximum Flavor
  • No cream needed – curd adds richness!
  • Vegetarian & Gluten-Free
  • Perfect with roti or rice

Ingredients

For Blanching Spinach

  • 2 bunches of spinach (palak), cleaned & washed
  • 1 tsp sugar
  • Ice-cold water

For Curry Base

  • 2 tbsp oil (or ghee/butter)
  • ½ tsp cumin seeds
  • 8–10 garlic cloves, chopped
  • 1 large onion, chopped
  • 2–3 green chilies, chopped
  • 1 tsp chickpea flour (besan) or all-purpose flour
  • 1 tomato, roughly chopped
  • ½ tsp salt (adjust to taste)
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • Water, as needed
  • 3 tbsp fresh curd (or cream)
  • ½ tbsp garam masala
  • 2 tsp dried fenugreek leaves (kasuri methi)

For Garlic Tadka (Tempering)

  • 1 tbsp ghee
  • ½ tsp cumin seeds
  • 8–10 garlic cloves, chopped
  • 1 tsp sesame seeds (optional)
  • 5–6 dried red chilies

Instructions

Step 1: Blanch the Spinach

  1. Boil water and add 1 tsp sugar.
  2. Add spinach and boil on high flame for 2–3 minutes.
  3. Transfer immediately to ice-cold water to stop further cooking and preserve the green color.

This process is called blanching – it keeps the spinach vibrant and nutrient-rich.

Step 2: Prepare the Spinach

  1. Separate 30–40% of the spinach for chopping.
  2. Lightly squeeze excess water from the rest and blend it into a smooth puree.
  3. Finely chop the reserved spinach – it adds a beautiful texture.

Step 3: Make the Curry

  1. In a pan, heat oil or ghee and add cumin seeds and chopped garlic.
  2. Add onions and sauté till light brown.
  3. Add green chilies, then chickpea flour, and stir well.
  4. Add tomatoes and salt; cook till soft.
  5. Mix in turmeric and coriander powders.
  6. Add chopped spinach first and cook for 1 minute.
  7. Add spinach puree and water to adjust consistency.
  8. Simmer for 8–10 minutes without covering.
  9. Lower heat and stir in curd or cream for a rich texture.

Step 4: Final Touches

  1. Add garam masala and kasuri methi.
  2. Mix well and cook for 2–3 more minutes.

Step 5: Garlic Tadka

  1. Heat ghee in a small pan, add cumin seeds and garlic.
  2. When golden brown, add sesame seeds (optional) and dried red chilies.
  3. Quickly pour the tadka over the spinach curry.

How to Serve

Serve Lasooni Palak hot with:

  • Chapati / Paratha
  • Steamed Rice
  • Jeera Rice

Pro Tips

  • Add lemon juice if skipping tomatoes (vitamin C helps absorb iron).
  • Use fresh spinach for best flavor and texture.
  • Don’t skip the garlic tadka—it takes the dish to another level!

Storage Suggestions

  • Store in an airtight container in the fridge for 2–3 days.
  • Reheat with a splash of water on low flame.
  • Not freezer-friendly due to curd.

FAQs

Q: Can I skip the curd or cream?
A: Yes, but adding either helps balance the flavors and improve texture.

Q: Is this recipe vegan?
A: Use oil instead of ghee and skip curd/cream or use plant-based alternatives.

Q: What can I use instead of chickpea flour?
A: All-purpose flour works as a substitute to give body to the curry.

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