- Boil sufficient water in a deep pan, add spinach leaves and cook for 1-2 minutes. Drain into ice cold water and squeeze out the excess water. Put the drained spinach leaves in a blender jar and blend to a fine paste. Heat ghee in a kadai, add cumin seeds and let them change colour. Add chopped garlic, green chillies and ginger and sauté for a minute. Add onion, mix and sauté for 2-3 minutes. Add spinach paste, mix and cook for 1-2 minutes. Add salt and Punjabi garam masala powder, and mix, cook for 1-2 minutes. Add ¾ cup water and mix well. Cook for 2-3 minutes. Switch the heat off, squeeze the juice of lemon, mix and take the kadai off the heat. To make the tempering, heat ghee in a small pan, add sliced garlic and mix and sauté for 1-2 minutes. Add dried red chillies and dry fenugreek leaves and mix and take the pan off the heat and immediately pour into the spinach mixture. Add butter, mix and transfer into a serving bowl.
Lasooni palak
#myrecipe
By Chandana Guptha
Jan, 6th
582
Servings
4 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- 3 large bunch fresh spinach leaves
- Ghee
- Cumin
- Salt
- Ginger garlic
- Chillies
- Onion
- Punjabi garam masala
- Lemon
- Cloves
- Dried red chillies
- Fenugreek leaves
- Butter
Instructions
Notes/Tips
Serve this with roti, chapathi,naan
