Lasooni Palak, also known as Garlic Spinach Curry, blends the freshness of spinach with the rich flavor of garlic, the warmth of spices, and the nutty goodness of cashews in a scrumptious North Indian dish.
Every spoonful of Lasooni Palak is a celebration of contrasting textures and well-balanced flavors.
It is a vegetarian and gluten-free spinach curry that can also be made vegan with a slight modification.
On this page, you will find a step-by-step picture and video recipe on how to make Lasooni Palak at home with all the important tips and variations.
Exotic ingredients often require precise knife skills to handle and prepare them properly.
Table of contents
About Lasooni Palak
The Lasooni Palak Recipe, or Garlic Spinach Curry, portrays a gratifying fusion of fresh spinach puree cooked to perfection in a creamy onion and garlic-infused sauce along with cashews. This spinach curry is not only visually appealing but also a treat for the taste buds.
Adorned with cashews, this Lasooni Kaju Palak is a rich, flavorful, and luscious spinach curry that brings joy to both the eyes and the palate. The creaminess of the spinach, the nuttiness of cashews, and the aromatic cuddle of garlic make this curry dish comforting and enticing.
It is an uncomplicated spinach-based curry with a generous garlic infusion, making it a perfect dish for day-to-day lunch or dinner. Like Palak Chole, Dal Palak, or Aloo Palak, it is ideal to accompany Indian flatbreads like naan, paratha, or roti or rice.
Spinach-based dishes like palak paneer, palak paratha, aloo palak pakora, palak patta chaat, palak puri are popular across India, and this Lasooni Palak recipe is a restaurant-style curry boasting a luscious blend of textures and flavors. This particular recipe of Lasooni Palak stands out for its simplicity and pronounced garlic flavor. Another great thing about this recipe is that it only requires a bunch of spinach leaves for the base.
Here, you cook spinach puree with roasted cashews and a spicy masala made using onion, garlic, gram flour, tomatoes, and spices. Finally, serve it hot, topped with garlic and chili tempering and fresh cream.
With the vibrant green hues of the spinach puree, the perfect garlicky kick, and rich nutty crunchy goodness from the cashews, this curry has everything to make you fall in love.
Beyond its sensational taste, Lasooni Palak provides a nutritional boost, courtesy of the nutrient-packed spinach.
As you take your first bite, the garlicky undertones delicately infuse the palate, giving it a comforting warmth and deliciousness. Whether enjoyed with warm naan, fluffy roti, or steamed rice, this delicious Lasooni Palak is a wholesome addition to any meal.
No matter how you serve it, it always tastes great.
This curry is also known as Lehsuni Palak, Palak Lasooni, or Garlic Spinach Curry. Since I have made this recipe with cashews, you can also call it Lasooni Kaju Palak or Garlic Spinach Cashew Curry.
Are you ready to make Lasooni Palak or Lasooni Kaju Palak?
This Lasooni Palak:
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is quick and easy to make
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requires basic ingredients
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rich and nutrient-packed
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gets done in under 30 minutes.
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has the wholesome benefits of spinach
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has nuttiness from cashews
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is a vegetarian and gluten-free curry
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can also be made vegan
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has a creamy texture and delicious taste.
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would surely impress guests
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is a restaurant-style dish made easily at home
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can be served with any flatbread or rice
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can also be served at parties
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is easily customizable
Ingredients:
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Fresh Spinach Leaves: I have used a bunch of fresh spinach leaves to make spinach puree. Although fresh spinach tastes best, frozen spinach can also be used for making the puree. If you prefer not to make a puree, finely chopped spinach can be used as an alternative.
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Garlic Cloves: They are the stars of this recipe, imparting a velvety garlic flavor to the curry. Finely minced garlic is added to the curry base, and sliced garlic is used in the tempering.
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Onions: Chopped onions are sautéed in oil along with garlic, ginger, green chili, and cumin seeds, creating a sweet and savory base for this palak curry.
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Ginger: A bit of minced ginger is added for pungency and an aromatic touch. You can also add julienne ginger for added texture.
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Oil: For sautéing spices, onions, and garlic, I have used oil. Alternatively, you can use ghee, butter, or vegan butter depending on your taste and dietary preferences.
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Spices: You will need some whole and powdered spices for making this curry. In whole spices, use cumin seeds, bay leaf, and dried red chilies. In powdered spices, include coriander powder, turmeric, red chili powder, salt, and garam masala for flavor.
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Cashews: They add creaminess and a subtle nutty undertone. Cashews are optional and only needed if you are making lasooni kaju palak. For regular lasooni palak, there is no need to add cashews.
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Gram Flour (Besan): A small amount of besan adds thickness to the base and a nutty taste to the curry.
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Cream: I have added a bit of cream to make this curry creamier and richer. However, adding cream is entirely optional. You can also replace cream with the same amount of thick yogurt to add creaminess and a touch of tanginess.
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Ghee: Ghee is used for making tempering and also for roasting cashews. The addition of ghee enhances the richness and adds a delightful flavor to this curry.
Variations
Lasuni Palak with Almonds:
I have added cashews, but you can also include blanched almonds to make Lasooni Palak with almonds.
Lasooni Palak with Paneer:
This is a garlicky version of palak paneer. Here, you can add cubed or diced paneer pieces for a protein-packed variation. You can also stir-fry them before adding to the spinach puree.
Lasuni Palak with Corn:
In this version, you can add sautéed or boiled sweet corn kernels to the spinach puree.
Lehsuni Palak with Tofu:
To make this version, swap cashews with tofu in the spinach curry.
Lasooni Palak with Fenugreek:
Instead of using only spinach, you can also add some fenugreek (methi) leaves to the spinach puree.
Vegan Lasooni Palak:
To make this recipe vegan, replace ghee with oil or vegan butter and cream with cashew or any plant-based cream.
Storage Suggestions:
This curry stays fresh in the refrigerator for up to 3-4 days when stored in an airtight container. To store, let the curry cool completely and then transfer it to a freezer-safe container before refrigerating.
When you want to eat, simply reheat it in a microwave or a stovetop pan until warm through.
Freezing: This Lasooni Kaju Palak is also freezer-friendly, so you can freeze it for later use. To freeze, add the cooled curry to a freezer-safe ziplock bag or an airtight container and freeze for up to 3 months.
When you want to eat, thaw it overnight in the refrigerator and reheat it before serving.
Serving Suggestions:
This classic curry pairs well with various flatbreads such as garlic naan, tandoori garlic roti, paneer paratha, or aloo palak paratha. Alternatively, it complements rice dishes like matar pulao, paneer pulao, mushroom pulao, or plain steamed rice. For a refreshing contrast, consider serving it with a side of mango raita, cucumber raita, kiwi raita, or onion tomato raita.
Professional Tips & Tricks for the Best Lasooni Palak:
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Fresh Ingredients: Like any other curry recipe, it is best to use fresh and high-quality ingredients such as fresh spinach, garlic, and cashews.
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Blending Technique: To achieve a smooth spinach puree, use a high-powered blender. If you encounter difficulty in achieving a smooth puree, feel free to add some water while blending.
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Low Heat Cooking: Ensure that you cook cashews and besan on low heat to prevent them from burning.
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Sauteing: Instead of blanching and pureeing, you can also sauté spinach leaves along with a generous amount of garlic.
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Mix Veg: If you enjoy a variety of vegetables, consider using a combination of seasonal veggies to make Lasooni Vegetable Palak Curry. Vegetables such as potatoes, green peas, corn, cauliflower, carrots, and baby corn work well in this curry, providing a burst of color, texture, and flavor.
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Adjusting Spices: While this curry is mildly spicy, feel free to tailor the spice levels to your taste preference.
FAQ:
Is Lasooni Palak gluten-free?
Yes, this recipe is entirely gluten-free. Generally, spices don’t contain gluten, but for assurance, check the spice labels.
Is Lasooni Palak spicy?
Lasooni Palak is mildly spicy, but you can adjust the spice level by adding more green chilies or red chili powder to suit your taste.
Can I make Lasooni Palak in advance?
Yes, making Lehsuni Palak curry ahead of time is possible, making it a great idea for parties. Simply prepare the curry and store it in the refrigerator or freezer.
Can I make Lasooni Palak without cashews?
Yes, it is possible. In fact, the traditional Lasooni Palak is made without cashews. The addition of cashews in this recipe is for added texture and nutty richness.
How long does it take to make Lasooni Palak?
This Lasooni Palak is a quick recipe, taking about 40 minutes from start to finish.
What vegetables can I add to Lasooni Palak?
You can add any veggies you like. Vegetables that taste great in this curry include potatoes, green peas, corn, cauliflower, broccoli, and baby corn.
Lasooni Palak (Step-by-step photo instructions)
For making Lasooni Palak
- Boil water in a pot, add spinach, and blanch for 2-3 minutes. Drain and immediately transfer spinach to an ice bath. Once cooled, blend the spinach into a smooth puree. Set aside.
Prepare Veggies
- Chop onions and garlic cloves. Then slice garlic cloves for tempering. Next, chop the green chilies. Also, chop the tomatoes and keep them aside.
Roast Cashews
- In a pan, heat 1 teaspoon of ghee and roast cashews until they are golden brown. Set aside.
How to Make Lasooni Palak
- In a pan, heat oil. Add cumin seeds and let them splutter. Add chopped garlic and sauté for 1 minute. Next, add minced ginger and sauté until ginger-garlic turns golden brown. Add green chilies and mix. Sauté for a few seconds and add chopped onions. Mix well and cook until they become translucent.
- Stir in Besan and roast on medium-low heat for 2-3 minutes or until besan is fragrant. Once besan starts oozing with oil, add the bay leaf, chopped tomatoes and mix well. Cook for 1 minute, then add water and mix well. Keep stirring and cooking for 2 minutes. Add coriander powder, red chili powder, turmeric powder, and salt. Mix and cook for 2 more minutes or until spices are cooked, and tomatoes are softened. Pour in the prepared spinach puree along with 1 1/2 cups of water or as needed. Mix well and let it come to a boil.
- Now, add roasted cashews, and mix well. Cook for 2 minutes. Cover the pan and simmer for 7-8 minutes. Keep stirring occasionally to prevent burning. Then add garam masala powder and cream and stir well. Cook for 1 more minute and then remove it from heat.
Prepare Tempering (Tadka)
- In a separate pan, heat ghee. Once hot, add cumin seeds and sliced garlic. Sauté for a few seconds then add dried red chilies. Stir well and sauté until garlic is golden brown.
- Transfer hot Lasooni Palak to a serving dish. Pour the tempering over the spinach curry. Garnish with cream. Lasooni Kaju Palak is ready to be served! Serve hot with naan, roti, or rice.
Recipe Card
Lasooni Palak [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 300 calories | 1 |
INGREDIENTS
For Spinach Puree
- 400 grams Spinach/Palak
- Water for boiling and an ice bath, as needed
- Ice cubes as needed
For Roasted Cashews (optional)
- 1 cup cashews
- 1 teaspoon ghee
For Lasooni Palak
- 3-4 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon chopped garlic cloves
- 1 teaspoon minced ginger
- 2 small-sized green chilies, chopped
- 1 medium-sized onion, chopped
- 2 small-sized tomatoes, chopped
- 1 bay leaf
- 2 tablespoons Besan (gram flour)
- 1/2 teaspoon Haldi (turmeric) powder
- 2 teaspoons coriander powder
- 1 teaspoon regular red chili powder
- 1.5 teaspoons salt, or to taste
- 2 tablespoons cream/yogurt
- 1 teaspoon garam masala powder
- 2 tablespoons cream for serving
For Tempering (Tadka):
- 1 tablespoon ghee
- 2-3 garlic cloves, sliced
- 2-3 dried red chilies
INSTRUCTIONS:
For making Lasooni Palak
- Boil water in a pot, add spinach, and blanch for 2-3 minutes. Drain and immediately transfer spinach to an ice bath. Once cooled, blend the spinach into a smooth puree. Set aside.
Prepare Veggies
- Chop onions and garlic cloves. Then slice garlic cloves for tempering. Next, chop the green chilies. Also, chop the tomatoes and keep them aside.
Roast Cashews
- In a pan, heat 1 teaspoon of ghee and roast cashews until they are golden brown. Set aside.
How to Make Lasooni Palak
- In a pan, heat oil. Add cumin seeds and let them splutter. Add chopped garlic and sauté for 1 minute. Next, add minced ginger and sauté until ginger-garlic turns golden brown. Add green chilies and mix. Sauté for a few seconds and add chopped onions. Mix well and cook until they become translucent.
- Stir in Besan and roast on medium-low heat for 2-3 minutes or until besan is fragrant. Once besan starts oozing with oil, add the bay leaf, chopped tomatoes and mix well. Cook for 1 minute, then add water and mix well. Keep stirring and cooking for 2 minutes. Add coriander powder, red chili powder, turmeric powder, and salt. Mix and cook for 2 more minutes or until spices are cooked, and tomatoes are softened. Pour in the prepared spinach puree along with 1 1/2 cups of water or as needed. Mix well and let it come to a boil.
- Now, add roasted cashews, and mix well. Cook for 2 minutes. Cover the pan and simmer for 7-8 minutes. Keep stirring occasionally to prevent burning. Then add garam masala powder and cream and stir well. Cook for 1 more minute and then remove it from heat.
Prepare Tempering (Tadka)
- In a separate pan, heat ghee. Once hot, add cumin seeds and sliced garlic. Sauté for a few seconds then add dried red chilies. Stir well and sauté until garlic is golden brown.
- Transfer hot Lasooni Palak to a serving dish. Pour the tempering over the spinach curry. Garnish with cream. Lasooni Kaju Palak is ready to be served! Serve hot with naan, roti, or rice.
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NOTES:
- If you are making just Lasooni Palak, feel free to make this recipe without cashews.
- To make Lasooni Palak Matar, swap cashews with about 1 cup of frozen or boiled green peas.
- To make Lasooni Palak Corn, replace cashews with about 1 cup of frozen or sautéed sweet corn kernels.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/lasooni-palak/
