Garlic spinach curry or Palak lahsuni

Name: Garlic spinach curry or Palak lahsuni
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bunch palak/spinach; 1 tbsp besan/chickpea flour; 2 tbsp Desi ghee; 1/2 tsp cumin seeds; 1 medium onion chopped; 1 tbsp garlic chopped; 1 inch ginger chopped; 1 green chili chopped; 1 pinch asafoetida; 1/2 tsp coriander powder; 1/4 tsp turmeric powder; 1/4 tsp garam masala; 1/4 tsp red chili powder; to taste salt; as needed water; 1 tbsp desi ghee; 1/4 tsp cumin seeds; 1 tbsp garlic chopped; 2 dry red chilies

Sunita Raghav @sunitaraghavrasoi

Haryana

#GA4 #Week24
Palak gravy made with fresh spinach leaves tempered with garlic cloves and mild spices.

Sunita Raghav @sunitaraghavrasoi

Haryana

#GA4 #Week24
Palak gravy made with fresh spinach leaves tempered with garlic cloves and mild spices.

Saved

Ingredients

30 mins

4 servings

1 bunchpalak/spinach
1 tbspbesan/chickpea flour
2 tbspDesi ghee
1/2 tspcumin seeds
1medium onion chopped
1 tbspgarlic chopped
1 inch ginger chopped
1green chili chopped
1 pinchasafoetida
1/2 tspcoriander powder
1/4 tspturmeric powder
1/4 tspgaram masala
1/4 tspred chili powder
to tastesalt
as neededwater
For tempering
1 tbspdesi ghee
1/4 tspcumin seeds
1 tbspgarlic chopped
2dry red chilies

Saved

Steps

30 mins

1

In a large vessel boil 3 cups of water and add spinach into the boiling water. Allow it to boil for 2 minutes or until the palak blanches well. Drain off the palak and drop into ice-cold water. This helps to retain the green color of palak. Transfer the blanched palak into the blender and blend it to smooth puree. Keep aside
2

Heat ghee in a pan and add cumin seeds to it. Saute for few seconds and then add onions to it. Cook for a minute or until the color changes slightly.
3

Then, add garlic, ginger and green chili to it and sauté for a minute on low flame.
4

Now, add besan to it and sauté until besan turns aromatic.
5

Now, add asafoetida, coriander powder, garam masala, turmeric, red chili powder, and salt to it. Mix well and cook for a minute.
6

Then, add palak puree and 1/2 cup water and mix well adjusting consistency as required. Simmer for 2-3 minutes or until flavors are absorbed well.
7

For tempering, heat ghee and add asafetida, cumin seeds, garlic and dry red chili to it. Mix well and sauté for a minute.
8

Finally, pour tempering over lahsuni palak and enjoy with roti.