LASOONI PALAK

Lasooni Palak is a Punjabi style spinach gravy that is topped with a generous amount of fried garlic. It is also known as lehsuni palak or Garlic Spinach Curry. It is a popular road side eatery or dhaba dish. Generally, lasooni palak is served as a pureed creamy spinach sauce or gravy.

📝 Ingredients

• 400 g fresh spinach (leaves & stalks)
• 2 tbsp oil
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 cup onion (finely chopped)
• 1 tbsp garlic (minced)
• 1 tsp ginger (minced or grated)
• 1 tsp green chilli paste (or 1-2 finely chopped)
• 2 tbsp chickpea flour
• 1/4 tsp asafoetida
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice
• 1 1/2 cup water
• 1 tsp sugar
• 1 tbsp kasuri methi
• 1 tbsp ghee
• 2-3 cloves garlic, sliced (approximately 15g)
• 1 whole dry red chilli
• 1/4 tsp Kashmiri Red Chilli Powder
• 200 g tofu (firm)
• 1 tbsp oil

👨‍🍳 Instructions

1. 1--- BLANCH THE SPINACH ---
2. 2Bring enough water to a boil in a saucepan.
3. 3Add some cold water and ice cubes in a big bowl.
4. 4When the water starts boiling, add the spinach and mix.
5. 5As soon as the leaves begin to wilt, remove the spinach using a slotted spoon.
6. 6Add the blanched spinach to the ice cold water in the bowl.
7. 7Allow the spinach to rest in the ice water for 5 minutes.
8. 8Drain out the water completely.
9. 9Puree the spinach to a smooth consistency, using a blender.
10. 10Don't add any water. If required add only ¼ cup.
11. 11Keep the spinach puree on the side till required.
12. 12--- PAN FRY THE TOFU ---
13. 13Remove the tofu block from the packet.
14. 14Press it in between some paper towels to remove excess water. I like to place something heavy over the tofu so that the water comes out faster.
15. 15Cut the tofu into cubes.
16. 16Place the cubes on a paper towel for 5-10 minutes. It will absorb any water left in it.
17. 17Heat oil in a wide pan over medium heat.
18. 18Arrange the tofu cubes in the pan when the oil becomes hot.
19. 19Left it become golden brown and then flip the cubes over.
20. 20Allow them to become golden brown. Don't need to brown all the sides.
21. 21Remove the tofu from the pan to a plate and keep it on the side.
22. 22--- PREPARE LASOONI PALAK ---
23. 23Heat oil and ghee in the same pan you used for pan frying the tofu. Should be over medium heat.
24. 24When the mixture becomes a bit hot, add the cumin seeds.
25. 25As soon as the seeds begin to sizzle, add asafoetida.
26. 26Add the finely chopped onion. Stir fry till the onion is soft and begins to turn light golden brown.
27. 27Add the minced garlic. Stir fry for 1-2 minutes.
28. 28Add ginger and green chilli paste. Stir fry for 1 minute.
29. 29Add the chickpea flour. Roast till it you get the aroma and the flour is light brownish.
30. 30Add turmeric, coriander, red chilli powders, kasuri methi and garam masala. Stir fry for 1 minute.
31. 31Add the spinach puree, water, sugar and salt.
32. 32Allow the mixture to become hot.
33. 33Add the tofu pieces. Simmer the curry for 5-7 minutes.
34. 34Add lemon juice and stir well. Take the pan off the heat.
35. 35--- PREPARE THE TEMPERING | TADKA ---
36. 36Heat ghee in a small pan over low heat.
37. 37When the ghee melts, add the garlic slices.
38. 38Stir fry the garlic slices till they turn light golden in colour.
39. 39Add the whole red chillis. mix well. Take the pan off the heat.
40. 40Add the Kashmiri Red Chilli Powder and mix well.
41. 41Don't burn the garlic.
42. 42Pour the tadka over the hot lasooni palak and serve with some roti, naan, paratha or rice.