LASOONI PALAK

Ingredients

• 400 gfresh spinach, leaves and stalks
• 30 mloil
• 15 mlghee
• 5 mlcumin seeds
• 240 ml (1 cup)finely chopped onion
• 15 mlminced garlic
• 5 mlminced or grated ginger
• 5 mlgreen chilli paste, or 1–2 finely chopped green chillies
• 30 mlchickpea flour
• 1.25 mlasafoetida
• 1.25 mlturmeric powder
• 15 mlcoriander powder
• 2.5 mlred chilli powder
• 5 mlgaram masala
• 5 mlsalt
• 15 mllemon juice
• 360 ml (1½ cups)water
• 5 mlsugar
• 15 mlkasuri methi
• 15 mlghee
• 2–3 cloves (approximately 15 g)sliced garlic
• 1whole dried red chilli
• 1.25 mlKashmiri red chilli powder
• 200 gfirm tofu
• 15 mloil

Instructions

1. 1

   Blanch spinach

   Bring enough water to the boil in a saucepan. Put cold water and ice cubes in a large bowl. Add the spinach to the boiling water and stir; as soon as the leaves start to wilt, lift them out with a slotted spoon and transfer them to the iced water. Leave for 5 minutes, then drain thoroughly. Blend the spinach until smooth without adding water; if needed, add no more than ¼ cup. Set the purée aside.

2. 2

   Fry the tofu

   Remove the tofu from its packet and press it between paper towels to remove excess water, placing something heavy on top to speed this up if you like. Cut it into cubes and leave them on a paper towel for 5–10 minutes to absorb any remaining moisture. Heat the oil in a wide pan over medium heat. Once hot, add the tofu and cook until golden underneath, then turn the cubes and brown the other side; there is no need to brown every side. Transfer to a plate.

3. 3

   Build the curry

   In the same pan, heat the oil and 1 tbsp ghee over medium heat. When warm, add the cumin seeds; as soon as they sizzle, stir in the asafoetida. Add the onion and cook, stirring, until soft and beginning to turn light golden brown. Add the minced garlic and stir-fry for 1–2 minutes, then add the ginger and green chilli paste and cook for 1 minute. Stir in the chickpea flour and roast until fragrant and lightly browned. Add the turmeric, coriander powder, red chilli powder, kasuri methi and garam masala, and stir-fry for 1 minute. Add the spinach purée, water, sugar and salt, and heat the mixture. Stir in the tofu and simmer for 5–7 minutes. Mix in the lemon juice, then take the pan off the heat.

4. 4

   Make the tadka

   Melt the remaining 1 tbsp ghee in a small pan over low heat. Add the garlic slices and stir-fry until light golden, taking care not to burn them. Add the whole dried red chilli and mix, then remove the pan from the heat. Stir in the Kashmiri red chilli powder, pour the tadka over the hot lasooni palak and serve with roti, naan, paratha or rice.

What is lasooni palak?

Lasooni palak is a Punjabi-style spinach curry whose name points to its defining flavour: lasoon, or garlic. It is often served at roadside eateries and dhabas as a smooth, richly seasoned spinach gravy.

This version keeps the gravy creamy by blending blanched spinach, then adds pan-fried tofu for substance. A final garlic tadka brings a fresh, fragrant hit to the finished curry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 13g protein, 11g carbs, 23g fat.

The tofu and chickpea flour provide much of the protein, while the spinach and flour contribute carbohydrates and fibre. Most of the fat comes from the oil and ghee used for frying and the tadka. Pair a serving with extra vegetables and a moderate portion of roti or rice for a balanced plate.

Why blanch the spinach?

Quick blanching softens the leaves and stalks so they blend into a smooth purée. Moving them straight into ice-cold water stops the cooking and helps preserve their colour.

Drain the spinach well before blending. Excess water can make the purée thin, so add the recipe’s optional ¼ cup only if the blender needs help.

Get the tofu ready

Pressing and briefly drying the tofu removes surface moisture, helping the cubes brown rather than steam. Give the pieces room in the pan and leave them undisturbed until the underside is golden before turning.

The method only calls for browning two sides, so there is no need to turn every cube repeatedly. Set the tofu aside while you make the spinach gravy.

Build flavour in stages

Whole cumin seeds go into the warm oil and ghee first; wait for them to sizzle before adding asafoetida. Cooking the onion until soft and lightly golden provides a savoury base.

Garlic, ginger and green chilli are cooked briefly before the chickpea flour. Roast the flour until fragrant and lightly browned, then stir the powdered spices and kasuri methi for just 1 minute so they bloom without scorching.

Keep the gravy smooth

Once the spinach purée and water are added, heat the mixture through before returning the tofu. A gentle 5–7-minute simmer lets the cubes warm in the sauce without breaking them up.

Take the pan off the heat before adding the lemon juice, as the method directs. The finished gravy should be smooth, with tofu cubes still intact.

Finish with garlic tadka

The topping is made separately so the sliced garlic can turn lightly golden in ghee. Keep the heat low and watch closely: garlic can go from golden to burnt quickly.

Stir the Kashmiri chilli powder in after taking the tadka off the heat, then pour it over the hot curry. Serve promptly with roti, naan, paratha or rice.

Recipe notes & tips

• Drain the blanched spinach thoroughly before blending so the gravy does not become watery.
• Press the tofu before cutting it to encourage better browning.
• Use the same pan for the tofu and curry to carry its browned flavour into the base.
• Cook the chickpea flour until fragrant and lightly browned before adding the wet ingredients.
• Keep the garlic for the tadka over low heat and remove it as soon as it turns light golden.
• Add the chilli powder to the tadka off the heat to avoid scorching it.

Variations

• Adjust the heat: use less green chilli paste for a milder curry.
• Swap the tofu: use paneer in place of tofu and brown it in the same way.
• Make it dairy-free: replace both additions of ghee with oil.
• Add extra greens: blend in another handful of spinach if you have it.
• Serve with grains: choose rice instead of roti, naan or paratha.

Common mistakes to avoid

• Wet spinach: drain it well after the ice bath so the gravy stays thick.
• Unpressed tofu: remove excess moisture before frying to help the cubes brown.
• Stirring too soon: let the tofu colour on one side before turning it.
• Raw chickpea flour: roast it until fragrant and lightly browned before adding water.
• Overcooked spices: stir the powdered spices for only 1 minute as directed.
• Burnt garlic: keep the tadka on low heat and take it off as soon as the slices are light golden.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the gravy has thickened; the tofu may soften slightly after storage.

Frequently asked questions