Name: Dhaba Style Lasooni Palak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Spinach, washed, blanched, and roughly pureed; 12 clove Garlic, finely chopped, divided for gravy and tadka; 1 large Onion, finely chopped; 1 medium Tomato, finely chopped; 2 Green Chili Pepper, slit; 1 tbsp Gram Flour, besan, for binding the gravy; 2 tbsp Ghee, divided for cooking and final tempering; 1 tsp Cumin Seeds, jeera; 2 Dried Red Chili Peppers, whole; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, kashmiri preferred; 1 tsp Ground Coriander, dhania powder; ½ tsp Garam Masala, sprinkled at the end; 1 tsp Salt, to taste

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat a portion of the ghee in a pan or kadai over medium heat. Add the cumin seeds and let them crackle.
Add half of the chopped garlic and sauté until light golden brown. Add the chopped onions and cook until they turn translucent and soft.
Sprinkle the gram flour (besan) over the onions. Roast for a couple of minutes until the raw smell disappears; this prevents the spinach water from separating later.
Stir in the chopped tomatoes, turmeric, coriander powder, and salt. Cook until the tomatoes break down and the masala releases fat from the edges.
Pour in the coarsely pureed spinach and mix well. Simmer uncovered for a few minutes. Covering will cause the spinach to lose its vibrant green color.
Once the gravy reaches your desired consistency, turn off the heat and stir in the garam masala.
For the special Lasooni Tadka (Tempering): In a small pan, heat the remaining ghee. Add the remaining chopped garlic, dry red chillies, and green chillies. Sauté until the garlic turns deep golden brown and aromatic.
Turn off the tempering heat, quickly add the red chilli powder, and immediately pour this sizzling garlic tadka over the prepared spinach curry.

How to tell it's done

A thick, velvety, vibrant green base topped with intensely aromatic, crisp golden bits of fried garlic.

Getting it right

Tip

Blanch the spinach in boiling water for just 2 minutes, then immediately transfer to ice-cold water. This 'shocking' technique locks in the bright green color of the dhaba-style sabzi.

What to serve it with

Pairs exceptionally well with hot Missi Roti, Butter Naan, or Jeera Rice. Serve with a wedge of lemon and raw onion rings.

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Ingredients