2 Large bunches of Palak/ Spinach
2 table spoon Ghee / Clarified Butter
3 table spoon, Lehsun/Garlic, finely chopped
1 Medium sized onion, finely chopped
1 table spoon Besan/Gram Flour
1 tea spoon Jeera / Cumin Seeds
1 1/2 tea spoon Coriander seeds, crushed
1/4 tea spoon Turmeric Powder
1/2 tea spoon Garam Masala
2 Green chilies, cut into halves and slit lengthwise
1 cup Water
Salt as per taste
1 table spoon Ghee / Clarified butter
10-12 cloves of Garlic, sliced
1/2 teaspoon, Jeerra/Cumin Seeds
3-4 dried red chilies
1 tea spoon Sesame Seeds
1. Heat water in a vessel, add palak.
2. Get it cooked for 2-3 minutes.
3. Carefully strain water and immediately put it in a vessel having chilled water.
4. let be dipped in ice cooled water for a couple of minutes.
5. Take it out and squeeze out most of the water.
6. Divide it into two parts.
7. Grind the first part with a little water to a smooth paste and roughly chop the remaining.
–Note: My grinder went bad and due to lockdown I was not able to get it repaired, so I have finely chopped it. Below steps includes the method which involves making puree of half of the blanched palak and finley chopping the remaining half.
8. Heat ghee in a heavy bottomed pan pan and crackle cumin seeds.
9. Add finely chopped onion and coriander seeds, saute till onions become translucent.
10. Add garlic and cook until the garlic and the onion are lightly golden in color.
11. Add green chilies, gram flour and cook till you smell a nice aromatic smell of gram flour.
12. Add turmeric powder and saute for another 10-15 seconds.
13. Add finely chopped palak and cook on a high flame for 30-40 seconds.
14. Add the blanched spinach puree, water, salt and mix well.
15. Cook on a high flame for 60-90 seconds adding garam masala powder.
16. For tempering, heat ghee and add cumin seeds, red chillies, garlic and let it cook until garlic turns lightly golden brown in color.
17. Add sesame seeds and pour over the cooked Lehsui Palak gravy and mix well.
18. Lasooni Palak is ready, serve with hot phulkas, parathas or chapati.