Ingredients
- 1 bunch of spinach (approx. 200 gms)
- 3-4 green chillies
- 10-15 garlic cloves
- Salt to taste
- Pinch of eating soda
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 2 spoons of ghee
- 1 spoon of oil
- 2 spoons of fresh cream (malai)
- 1 spoon of lemon juice
- 1/2 spoon of black pepper
- 1 spoon of grated ginger
- 2 medium sized onions, finely chopped
- 2 medium sized tomatoes, finely chopped
- 1 spoon of cumin seeds (jeera)
- 1/4 spoon of asafoetida (hing)
- 2 Kashmiri red chillies
Recipe
Chop the spinach leaves and wash them thoroughly with water, and then boil them. Add a pinch each of soda and salt to the boiling spinach and stir. After about 5-7 minutes of boiling, try breaking the stem of one of the spinach leaves. If it has become soft, then turn off the gas. This is important, because if you over-boil the spinach, it turns blackish, and it taste also gets spoilt. Once you turn off the gas, take the spinach in a strainer, and immediately rinse it with cold water, so that its green color gets preserved. Next, take the spinach in a mixer jar, add 3-4 green chilly, grated ginger, and 8-10 garlic cloves and create a puree of this mixture in the mixer grinder.
Now, heat ghee and oil in a pan. Once heated, add cumin seeds to the pan. Once the cumin seeds turn brown, add asafoetida to the pain. Then add finely chopped onions to the pan, and the required salt for these onions. Stir the mixture till the onions become pinkish brown. Next, add finely chopped tomatoes to the pan and stir till they are properly cooked. Now add the spinach puree prepared above to the pan, and mix thoroughly. Next, add salt as required, black pepper, garam masala, kasuri methi, and lemon juice to the pan, and mix thoroughly with the help of a ladle. Finally, add malai to the mixture and mix. After stirring for 5 minutes, turn off the gas.
Next, in a small frying utensil, take one spoon of ghee. Once heated, add 6-7 finely chopped garlic cloves to the vessel and stir till it turns brown. Then add 2 Kashmiri red chillies to the pan. Stir for a few seconds and turn off the gas. Add the contents of this vessel to the spinach preparation above and mix it well.
Take out the lasuni palak in a bowl, and serve with either rice, roti, or naan, as you wish!
Video Tutorial
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.