Lasooni Palak, also known as Spinach with Garlic, is a savory and aromatic Indian dish that features spinach cooked with a generous amount of garlic. The name “Lasooni” comes from the Hindi word for garlic, highlighting its predominant flavor. The dish combines tender spinach with a blend of spices and a creamy coconut milk base, resulting in a rich and flavorful curry. This dish not only offers a burst of flavor but also provides a nutritious way to enjoy leafy greens.
Why I Love Making Lasooni Palak
I love making Lasooni Palak because it’s both comforting and versatile. The rich garlic flavor adds depth to the spinach, transforming a simple green vegetable into a flavorful main course. It’s also incredibly easy to prepare and can be adjusted to suit different spice levels, making it perfect for family meals. The combination of roasted peanuts and chana dal adds a unique texture and nutty taste, enhancing the overall dish. Plus, it’s a great way to include more greens in my diet, and the coconut milk adds a creamy touch that makes every bite satisfying.
Try my other Spinach Palak Dishes
Instant Pot Palak Dal( Dal with Spinach)
Aloo Palak Subzi (Spinach with Potatoes Curry)
How I Cook My Lasooni Palak
I start by roasting peanuts, chana dal, and cumin seeds in a pan until they become fragrant. After cooling them, I grind them into a fine powder and set it aside. Next, I heat oil in a pan and splutter mustard seeds, then add garlic and ginger, sautéing them briefly. I follow this with onions and tomatoes, cooking until the tomatoes lose their raw smell. Then, I add the spinach and let it cook until wilted. I incorporate the roasted powder mix, along with turmeric, paprika, and salt. Finally, I stir in coconut milk and let it simmer to blend the flavors. For garnish, I finish with a sprinkle of kasuri methi.
Reasons To Love Lasooni Palak
1. Flavorful: The generous use of garlic and a blend of spices create a rich, savory flavor.
2. NutrientRich: Spinach provides essential vitamins and minerals, including iron and calcium.
3. Creamy Texture: Coconut milk adds a creamy, luxurious consistency to the curry.
4. Easy to Prepare: The recipe is straightforward and doesn’t require complex cooking techniques.
Lasooni Palak ( Spinach with Garlic)
Equipment
- 1 Pan
- 1 Set of Measuring Spoons
- 1 One Set of measuring cups
- 1 Cutting Boards and Knives
Ingredients
- 16 oz chopped spinach Palak
- 4 tablespoons oil
- 2 cups chopped tomatoes
- 1 cup chopped onion
- 3 tablespoon finely chopped garlic
- 1 inch piece of ginger finely chopped
- 2 teaspoon paprika or Kashmiri chili powder
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric powder
- 1 cup coconut milk
- 1.25 teaspoon salt or to taste
For Roasting:
- 3 tablespoons peanuts
- 2 tablespoons chana dal
- 1 teaspoon cumin seeds
For Garnish:
- 1 Tbsp Kasoori methi
Instructions
Roast the Peanuts, cumin, and Dal:
- In a pan, add peanuts, chana dal, and cumin seeds. Roast until fragrant, about 1 minute. Let cool, then grind into a fine powder. Add one cup water. Mix and Set aside.
Prepare the Spinach:
- Heat 3 tablespoons oil in a pan. Add mustard seeds and let them splutter.
- Add minced garlic and ginger. Sauté for a minute.
- Add the chopped onion and saute till translucent
- Add tomatoes. Cook for 5 to 6 minutes, or until the tomatoes become soft
- Add the chopped spinach to the pan and cook until it wilts.
Blend the Roasted Mix:
- Add the roasted powder mix to the spinach mixture.
- Stir in turmeric powder, paprika or Kashmiri chili powder, and salt.
Cook the Curry:
- Mix well, then add the coconut milk. Cover and cook for 15 to 20 minutes over medium heat, adjusting the gravy consistency to your preference. You may have to add some water if the gravy sticks to the pan. Keep checking every 5 minutes.
Finish the Dish:
- Sprinkle kasuri methi over the curry and mix well before serving.
- Enjoy your flavorful Lasooni Palak!
Video
Notes
Other Vegan Recipes you might like
Rice with Chickpeas ( Chana pulao)
Achari Baingan Aloo Recipe(Spicy Eggplant and Potatoes)
Instant Pot Palak Dal( Dal with Spinach)
Vegan Sooji Halwa (Semolina Halwa)
Instant Pot Aloo Masala( Spiced Potatoes)
Lasooni Palak Cooking Tips and Techniques
1. Roast Well: Ensure peanuts and chana dal are roasted until fragrant for maximum flavor.
2. Sauté Properly: Sauté garlic and ginger just long enough to release their aromas without burning them.
3. Use Fresh Spinach: Fresh spinach wilts better and offers a more vibrant flavor.
4. Adjust Consistency: Add water or more coconut milk to achieve your preferred curry thickness.
5. Garnish for Flavor: Frying garlic for garnish enhances the dish’s aroma and taste.
Why You Should Try This Lasooni Palak Recipe
This Lasooni Palak recipe is a must-try because it blends rich, aromatic flavors with nutritious ingredients. The vegan-friendly nature of the dish ensures that there’s no compromise on taste, making it an excellent choice for plant-based diets. Spinach is packed with essential nutrients like iron, vitamins A and C, and antioxidants, while garlic and coconut milk add both flavor and health benefits. This recipe provides a satisfying and wholesome meal that caters to various dietary preferences.
(FAQs) Frequently Asked Questions about Lasooni Palak
Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze Lasooni Palak?
A: Yes, you can freeze the curry for up to 2 months. Reheat thoroughly before serving.
Q: Can I make Lasooni Palak ahead of time?
A: Absolutely. You can prepare it a day or two in advance and reheat it before serving.
Q: I don’t eat onions and garlic. Can I make this without them?
A: You can omit onions and garlic, though the flavor profile will change. Consider using asafoetida (hing) for a different aromatic touch.
Q: Can I use other greens instead of spinach?
A: Yes, you can substitute spinach with other leafy greens like kale or collard greens.
Q: How do I adjust the spice level?
A: Adjust the amount of paprika or chili powder to suit your spice preference. You can also add green chilies for extra heat.
Q: What can I serve with Lasooni Palak?
A: Lasooni Palak pairs well with steamed rice, roti, or naan.
Q: Can I use a different type of milk instead of coconut milk?
A: You can use almond milk or cashew cream as alternatives, but the flavor will vary slightly.
