Lehsuni Palak | Lasooni Palak is a delicious restaurant-style curry made with spinach. It has a prominent garlic flavour.
Spinach is a superfood and we must incorporate it into our daily diet. This Lasooni Palak is simple to make and tastes like a restaurant dish. Serve with rice or chapati or paratha. People who are not fond of garlic or Jains can skip the garlic.
Ingredients to make Lehsuni Palak | Lassoni Palak
Spinach: Fresh tender spinach leaves are the best. Blanch the leaves to retain the colour.
Garlic: Garlic is the highlight of this dish, we add it twice. One when we puree the spinach and next when we temper.
Onion: Onion gives a mild crunch to the dish. Make sure it is finely chopped.
Whole Spices: Whole spices lend a wonderful aroma and flavour to the dish.
Seasoning: Simple basic seasoning of coriander powder and garam masala are enough to enhance the dish.
Gram Flour: Besan shall absorb the moisture and help to thicken the gravy.
Ghee: Ghee enhances the flavour. You can use oil or butter too.
How to Blanch Spinach?
Add 3 cups of water to a pot and let it come to a rolling boil. Add the spinach leaves and let boil for 2 minutes.
Immediately transfer to ice-cold water.
This will stop the cooking process.
Transfer to a blender to puree the spinach or use as required.
How to make Lehsuni Palak?
Add green chilly, ginger, garlic and blanched spinach to the blender and puree it.
Next, add butter/oil or ghee to a Kadai and add cumin seed, bay leaf and cinnamon. Saute for a minute. Add the onions. Cook them till they change colour. Add the seasoning and besan. Cook the besan till aromatic. This will help to thicken the gravy.
Now add the prepared puree. Cook for just 3-4 minutes. Squeeze half a lemon over the palak, this will cut the mild bitterness of spinach and enhance the colour.
Palak is ready now it is time to temper it. Use Ghee if you do not have any restrictions, else oil or butter works well too. Heat it, add sliced garlic, let it turn golden. Add dried whole red chillies and some kasoori methi. Pour over the palak and enjoy the dish.
Variations of Lehsuni Palak
- Add Paneer to make a Lehsuni Palak Paneer.
- Boiled Corn
- You can add boiled Chickpeas to get Palak Chola.
- Boiled and Fried Potato cubes to make Palak Aaloo.
- You can even add boiled mix vegetables.
Why is Spinach a Superfood?
Spinach is a superfood that is loaded with tons of nutrients in a low-calorie package. It helps to build our immune system as it has vitamins and minerals like vitamin E and magnesium. It has calcium and iron too.
Health Benefits of Spinach
- Prevents Cancer
- Reduces Blood Sugar
- Aids in Good Bone Health
- Aids in Weight Loss
- Good For Your Eyes
- Reduces Hypertension
- Has Anti-inflammatory Properties
- Keeps Your Body Relaxed
- Prevents Anaemia
- Glowing Skin
- Prevents Acne
Some of my Favourite Spinach Recipes
- Sindhi Sai Bhaji
- Spinach & Lentil Crepes
- Lebanese Spinach and Bean Rice
- Spinach and Peanut Dhokla
- And if you are looking for more healthy recipes, I have compiled 40 + Spinach Recipes all in one place!
Lehsuni Palak | Lasooni Palak
Equipment
- Pan / Kadai / Wok
- Pot
Ingredients
Palak Puree
- 3 cups Water for boiling
- 1 Bunch Spinach
- 3 cup Cold Water for rinsing
- 1 inch Ginger
- 1 clove Garlic
- 3 chilli
Curry
- 1 tbsp Butter
- 1 Bay Leaf
- 2 pods Cardamom
- 1 inch Cinnamon
- 1 tsp Cumin Seeds
- 1 tsp Kasoori Methi
- 1 Onion finely chopped
- 1 tbsp Besan
- ¼ tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- ¾ tsp Salt
- ½ cup Water
- 1 tbsp Lemon Juice
Tempering
- 2 tbsp Ghee
- 4 clove Garlic sliced
- 1 Dried Red Chilly
- ½ tsp Kasoori Methi
Instructions
- Add 3 cups of water to a pot and bring it to a rolling boil.
- Add the palak into boiling water.
- Boil for 2 minutes and immediately transfer the spinach leaves to ice cold water.
- This will stop the palak from further cooking and also retain the fresh green colour.
- Transfer the blanched palak into the blender.
- Add ginger, garlic and chillies to the palak and blend to a smooth puree’.
- In a pan , heat 1 tbsp butter and saute bay leaf, cardamom, cinnamon, cumin and kasoori methi until it turns aromatic.
- Now , saute onion until the colour changes slightly.
- additionally, add besan and saute until besan turns aromatic.
- Add cumin powder,coriander powder, garam masala and salt. Sauté until spices turn aromatic.
- Time to add palak puree and saute slightly adding water.
- Mix well, adjusting consistency as required.
- Simmer for 3 -5 minutes or until flavours are absorbed well.
- Lastly add a tsp of lemon juice and mix well.
Tempering
- Heat ghee and sauté garlic till it turns light golden, now add dried red chillies and a tsp of kasoori methi . Sauté for a few seconds and pour over the palak .
Lehsuni palak looks too good Vaishali. It has got a lovely color.
Looks very vibrant and comforting! Love the flavors! YUM!
OMG! That platter looks super tempting. With so much of garlic I am sure my family will love it
The addition of besan is interesting , must be adding so much flavour to the palak . Beautiful green colour and a tempting dish.