Step-by-step
1
firstly, in a large vessel get 3 cup water to a rolling boil.
2
add 1 bunch palak into boiling water.
3
allow boiling for 2 minutes or until palak blanches well.
4
drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.
5
transfer the blanched palak into the blender.
6
add 1 inch ginger, 1 clove garlic and 3 chilli.
7
blend to smooth puree without adding any water. keep aside.
8
in a large kadai heat 1 tbsp butter and saute 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 1 tsp cumin and 1 tsp kasuri methi until it turns aromatic.
9
further, saute 1 onion until the colour changes slightly.
10
additionally, add 1 tbsp besan and saute until besan turns aromatic.
11
now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.
12
furthermore, add palak puree and saute slightly.
13
also, add ½ cup water and mix well adjusting consistency as required.
14
simmer for 3 minutes or until flavours are absorbed well.
15
now add 1 tbsp lemon juice and mix well.
16
to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.
17
also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.
18
finally, pour tempering over lasooni palak and enjoy with roti.
Video
Notes
- firstly, adding besan to curry helps to thicken.
- also, add cream to make curry creamy and tasty.
- additionally, roast the garlic until it turns golden and crisp.
- finally, lasooni palak recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/lasooni-palak-recipe-lehsuni-palak-palak/