Lasooni Palak | Garlic Spinach Curry

Lasooni Palak Recipe | Healthy Garlic Spinach Curry

Make Lasooni Palak at home using fresh spinach and garlic. A healthy, simple North Indian curry perfect with roti or rice.

Introduction

Lasooni Palak is a simple yet flavour-packed Indian curry made with fresh spinach and generous amounts of garlic. The earthy taste of palak combined with the bold aroma of lasoon creates a comforting dish that is both homely and restaurant-style. It is light on spices, easy to digest, and perfect for everyday meals.

Traditional & Regional Value of Lasooni Palak

Lasooni Palak is commonly prepared in North Indian households, especially during winter when fresh spinach is easily available. Garlic has always been valued in Indian cooking for its medicinal benefits, and combining it with leafy greens like palak makes this dish a traditional choice for strength and immunity. It is often served in dhabas and simple Punjabi kitchens.

Is Lasooni Palak Healthy?

Yes, Lasooni Palak is very healthy. Spinach is rich in iron, calcium, fiber, and vitamins, while garlic supports digestion and heart health. This dish uses minimal oil and mild spices, making it suitable for weight-conscious and health-focused diets.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Fresh spinach (palak), washed and chopped
• Garlic cloves, finely chopped
• Onion, finely chopped
• Green chilli
• Cumin seeds
• Turmeric powder
• Red chilli powder
• Garam masala
• Oil or ghee and salt

Quick Cooking Steps

• Heat oil or ghee in a pan and add cumin seeds.
• Add chopped garlic and sauté until aromatic.
• Add onions and green chilli, cook till soft.
• Add turmeric and red chilli powder.
• Add spinach and cook until it wilts completely.
• Finish with garam masala and adjust salt.

Watch video and learn how to make Lasooni Palak Recipe

Tips & Tricks

• Do not overcook spinach to retain colour and nutrients.
• Use fresh garlic for best flavour.
• Cook on medium flame to avoid burning garlic.
• Add a little lemon juice for freshness.

Variations of Lasooni Palak

• Lasooni Palak Paneer: Add paneer cubes for protein.
• Dry Lasooni Palak: Cook without water for a sabji version.
• Vegan Version: Use oil instead of ghee.
• Creamy Version: Add a spoon of fresh cream.

What Can Be Eaten Together or Served With

• Phulka or chapati
• Jeera rice
• Bajra roti or jowar roti
• Plain curd or raita

Frequently Asked Questions (FAQ)

Is Lasooni Palak bitter?

No, when cooked correctly, palak tastes mild and earthy.

Can I make Lasooni Palak without onion?

Yes, it can be prepared without onion for a sattvik version.

How long can Lasooni Palak be stored?

It stays fresh for up to one day when refrigerated.

Is Lasooni Palak good for kids?

Yes, reduce garlic and chilli to make it kid-friendly.

lasooni palak, garlic spinach curry, palak lasooni recipe, healthy palak sabji, spinach garlic curry, indian spinach recipe

Lasooni Palak

Lasooni Palak is a flavorful North Indian spinach curry distinguished by its prominent garlic flavor, often prepared with a tempering of fried garlic to enhance its aroma and taste. It is a popular dish served with roti, naan, or rice, and can be customized with additions like paneer or potatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Indian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Spinach: 200 to 250 grams 7 to 8.8 ounces
• Green Chilies: 1 or 2 chopped
• Garlic Cloves: 1 or 2 small to medium roughly chopped (plus additional for tempering)
• Ginger: ½ inch roughly chopped
• Onion: 1 small to medium finely chopped (about 1/3 cup)
• Tomato: 1 small to medium chopped (about 1/3 cup)
• Cumin Seeds: ½ tsp
• Turmeric Powder: ¼ tsp
• Red Chili Powder: ½ tsp
• Asafoetida Hing: A pinch
• Garam Masala Powder: ¼ or ½ tsp
• Tej Patta Indian Bay Leaf: 1 small
• Water: 1/3 to ½ cup or as required
• Cream: 1 or 2 tbsp
• Oil or Ghee: 2 tbsp
• Kasuri Methi Leaves Dry Fenugreek Leaves: 1 tsp, crushed and added at the end

Equipment

• Blender or food processor
• Medium saucepan for blanching
• Large frying pan or kadhai
• Mixing bowls
• Ice cube tray (for ice bath)
• Tadka pan (for tempering)

Method

 

1. Rinse the spinach leaves thoroughly under running water; tender stems are acceptable, but discard stringy ones.
2. Boil 3 cups of water with ¼ tsp salt, add spinach, cover, and let sit for 2–3 minutes.
3. Strain the spinach and immediately transfer it to a bowl of ice-cold water (3 cups with 8–10 ice cubes) to preserve its vibrant green color.
4. Drain the spinach after 1–2 minutes, then blend it with chopped ginger, garlic, and green chilies to form a smooth puree—no water needed.
5. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
6. Add the bay leaf, then sauté the chopped onions until golden.
7. Add finely chopped garlic and sauté until the raw aroma disappears—do not brown.
8. Add chopped tomatoes and cook until they soften and release oil.
9. Stir in turmeric, red chili powder, and asafoetida, then mix well.
10. Add the spinach puree and stir thoroughly.
11. Add 1/3 to ½ cup water and simmer for 6–7 minutes until the curry thickens and the spinach is fully cooked.
12. Season with salt and add garam masala; stir gently and simmer on low flame.
13. Stir in cream and mix well to incorporate uniformly.
14. Turn off the heat, add crushed kasuri methi, and serve hot with rotis, naan, or jeera rice.

Notes

Safety Notes:

Ensure garlic is not burned during sautéing, as it can become bitter and potentially harmful if charred.
Use caution when handling hot oil during tempering.

Substitutions:

Use butter instead of ghee; replace cream with coconut milk for a dairy-free version; substitute kasuri methi with fresh fenugreek leaves (though flavor will differ).
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain texture.

Pro Tips:

Blanching spinach in salted water and shocking it in ice water preserves its color and texture.
For a richer flavor, fry the garlic in ghee until golden brown and use it as a tempering (tadka) before adding cream.
The dish is best served immediately after adding cream to retain its creamy consistency.