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.

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