Lasooni Palak

Ingredients

• 400 gspinach (palak)
• as neededwater for boiling and an ice bath
• as neededice cubes
• 135 g (1 cup)cashews
• 1 teaspoonghee
• 3–4 tablespoonsoil
• 1 teaspooncumin seeds
• 1 tablespoonchopped garlic cloves
• 1 teaspoonminced ginger
• 2 smallgreen chillies, chopped
• 1 mediumonion, chopped
• 2 smalltomatoes, chopped
• 1bay leaf
• 2 tablespoonsgram flour (besan)
• ½ teaspoonturmeric powder
• 2 teaspoonscoriander powder
• 1 teaspoonregular red chilli powder
• 1½ teaspoons, or to tastesalt
• 2 tablespoonscream or yoghurt
• 1 teaspoongaram masala powder
• 2 tablespoonscream, for serving
• 1 tablespoonghee
• 2–3 clovesgarlic, sliced
• 2–3dried red chillies

Instructions

1. 1

   Blanch spinach

   Bring a pot of water to the boil, add the spinach and blanch for 2–3 minutes. Drain it and transfer it straight to an ice bath. Once cool, blend the spinach until smooth and set the puree aside.

2. 2

   Prepare vegetables

   Chop the onion and garlic cloves, then slice the garlic for the tempering. Chop the green chillies and tomatoes, keeping the tomatoes aside.

3. 3

   Roast cashews

   Heat 1 teaspoon of ghee in a pan and roast the cashews until golden brown. Set them aside.

4. 4

   Cook the aromatics

   Heat the oil in a pan and add the cumin seeds; let them splutter. Add the chopped garlic and sauté for 1 minute, then add the minced ginger and cook until the ginger and garlic turn golden brown. Mix in the green chillies and sauté for a few seconds, then add the chopped onion. Cook, stirring, until the onion is translucent.

5. 5

   Build the curry

   Stir in the gram flour and roast over medium-low heat for 2–3 minutes, until fragrant. When it starts releasing oil, add the bay leaf and chopped tomatoes and mix. Cook for 1 minute, add water and stir, then cook for 2 minutes, stirring continuously. Add the coriander powder, red chilli powder, turmeric and salt; mix and cook for another 2 minutes, or until the spices are cooked and the tomatoes have softened.

6. 6

   Simmer spinach

   Add the prepared spinach puree and 360 ml (1½ cups) water, or enough to reach the desired consistency. Mix and bring to the boil. Stir in the roasted cashews and cook for 2 minutes, then cover and simmer for 7–8 minutes, stirring occasionally to prevent sticking. Add the garam masala and 2 tablespoons of cream or yoghurt, stir and cook for 1 minute, then remove from the heat.

7. 7

   Make tempering

   Heat the ghee in a separate pan. When hot, add cumin seeds and the sliced garlic and sauté for a few seconds. Add the dried red chillies and cook, stirring, until the garlic is golden brown.

8. 8

   Finish and serve

   Transfer the hot curry to a serving dish and pour the tempering over it. Garnish with the serving cream and serve hot with naan, roti or rice.

What is lasooni palak?

Lasooni palak is an Indian spinach curry whose name points to lasooni, or garlicky, flavour. It belongs to the family of North Indian palak dishes, where greens are cooked with spices and served as a substantial accompaniment or main.

This version uses blanched spinach blended into a smooth puree, with gram flour to give the sauce body. Roasted cashews and a final garlic tempering add richness and a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The spinach and tomatoes provide most of the carbohydrates, while the oil, ghee, cream and cashews contribute much of the fat; the cashews and yoghurt or cream also add some protein. For a balanced plate, pair a serving with a moderate portion of rice or flatbread and extra vegetables.

The spinach puree

Blanching: Cook the spinach briefly in boiling water, then cool it straight away in an ice bath. This stops the cooking and helps the puree retain a brighter green appearance.

Blending: Drain the spinach well before processing it until smooth. Add only the water specified for the curry at first, then adjust the consistency as it simmers.

Build flavour in stages

Aromatics: Let the cumin seeds splutter in the oil before adding the garlic, ginger and chillies. Cook the onion until translucent so it softens into the base rather than staying sharp.

Spices: Roast the gram flour over medium-low heat until it smells fragrant, then add the tomatoes and powdered spices. Stir as they cook to help the flour blend smoothly and keep the spices from catching.

Get the texture right

Consistency: The puree and water make a pourable curry, while the gram flour helps it cling to rice or flatbread. Add the water gradually if you prefer a thicker result.

Simmering: Stir occasionally during the covered 7–8 minutes so the curry does not stick at the base of the pan. The tomatoes should be soft before the spinach puree goes in.

The garlic tempering

Golden garlic: Cook the sliced garlic in hot ghee until it is golden, not dark brown. It continues to deepen in colour quickly, so watch the pan closely.

Finish: Pour the hot tempering over the curry just before serving. That last addition brings a fresh burst of garlic aroma to the mellow spinach sauce.

Choose your accompaniments

Flatbreads: Naan or roti are useful for scooping up the thick puree and cashews. Serve them warm alongside the curry.

Rice: Plain rice makes a simple base that lets the garlicky sauce stand out. A lightly dressed salad or cooked vegetables can round out the plate.

Recipe notes & tips

• Have the ice bath ready before the spinach finishes blanching.
• Drain the spinach thoroughly so the puree does not water down the curry.
• Keep the gram flour over medium-low heat and stir it frequently as it roasts.
• Add water gradually to control how thick the finished curry is.
• Stir around the base of the pan during simmering to prevent the sauce from catching.
• Prepare the garlic tempering near serving time for the most fragrant finish.

Variations

• Make it vegan: Replace the ghee with oil and use a plant-based cream or yoghurt.
• Adjust the heat: Use fewer green or dried red chillies for a milder curry.
• Skip the cashews: Leave them out for a simpler spinach curry.
• Add more greens: Blend in extra spinach while keeping the puree smooth.
• Change the finish: Use yoghurt instead of cream for the two-tablespoon addition, as allowed in the recipe.

Common mistakes to avoid

• Over-blanching the spinach: Keep it to 2–3 minutes, then cool it promptly in the ice bath.
• Adding wet spinach: Drain it well before blending so the curry stays concentrated.
• Scorching the gram flour: Use medium-low heat and stir for the full 2–3 minutes.
• Leaving the curry unstirred: Stir occasionally during the covered simmer to stop it sticking.
• Darkening the garlic: Remove the tempering from the heat when the garlic is golden, before it turns bitter.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if the curry has thickened; avoid boiling it hard after adding cream or yoghurt.

Frequently asked questions