LASOONI PALAK
INGREDIENTS
FOR PALAK PUREE:
· 3 CUP WATER, FOR BOILING
· 1 BUNCH PALAK / SPINACH
· 3 CUP COLD WATER, FOR RINSING
· 1 INCH GINGER
· 1 CLOVE GARLIC
· 3 CHILLI
FOR CURRY:
· 1 TBSP BUTTER
· 1 BAY LEAF
· 2 PODS CARDAMOM
· 1 INCH CINNAMON
· 1 TSP CUMIN / JEERA
· 1 TSP KASURI METHI
· 1 ONION, FINELY CHOPPED
· 1 TBSP BESAN / GRAM FLOUR
· ¼ TSP CUMIN POWDER
· ½ TSP CORIANDER POWDER
· ½ TSP GARAM MASALA
· ¾ TSP SALT
· ½ CUP WATER
· 1 TBSP LEMON JUICE
FOR TEMPERING:
· 2 TBSP GHEE / CLARIFIED BUTTER
· 4 CLOVE GARLIC, SLICED
· 1 DRIED RED CHILLI, BROKEN
· ½ TSP KASURI METHI
INSTRUCTIONS
1. FIRSTLY, IN A LARGE VESSEL GET 3 CUP WATER TO A ROLLING BOIL.
2. ADD 1 BUNCH PALAK INTO BOILING WATER.
3. ALLOW BOILING FOR 2 MINUTES OR UNTIL PALAK BLANCHES WELL.
4. DRAIN OFF THE PALAK AND DROP INTO ICE-COLD WATER. THIS HELPS TO RETAIN THE GREEN COLOUR OF PALAK.
5. TRANSFER THE BLANCHED PALAK INTO THE BLENDER.
6. ADD 1 INCH GINGER, 1 CLOVE GARLIC AND 3 CHILLI.
7. BLEND TO SMOOTH PUREE WITHOUT ADDING ANY WATER. KEEP ASIDE.
8. IN A LARGE KADAI HEAT 1 TBSP BUTTER AND SAUTE 1 BAY LEAF, 2 PODS CARDAMOM, 1 INCH CINNAMON, 1 TSP CUMIN AND 1 TSP KASURI METHI UNTIL IT TURNS AROMATIC.
9. FURTHER, SAUTE 1 ONION UNTIL THE COLOUR CHANGES SLIGHTLY.
10. ADDITIONALLY, ADD 1 TBSP BESAN AND SAUTE UNTIL BESAN TURNS AROMATIC.
11. NOW ADD ¼ TSP CUMIN POWDER, ½ TSP CORIANDER POWDER, ½ TSP GARAM MASALA AND ¾ TSP SALT. SAUTE UNTIL SPICES TURN AROMATIC.
12. FURTHERMORE, ADD PALAK PUREE AND SAUTE SLIGHTLY.
13. ALSO, ADD ½ CUP WATER AND MIX WELL ADJUSTING CONSISTENCY AS REQUIRED.
14. SIMMER FOR 3 MINUTES OR UNTIL FLAVOURS ARE ABSORBED WELL.
15. NOW ADD 1 TBSP LEMON JUICE AND MIX WELL.
16. TO PREPARE TEMPERING, HEAT 2 TBSP GHEE AND SAUTE 4 CLOVE GARLIC UNTIL IT TURNS GOLDEN BROWN.
17. ALSO, ADD 1 DRIED RED CHILLI AND ½ TSP KASURI METHI. SAUTE SLIGHTLY.
18. FINALLY, POUR TEMPERING OVER LASOONI PALAK AND ENJOY WITH ROTI.