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Lasooni Palak | Garlic Spinach Curry 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.