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Step 1
firstly, in a large vessel get 3 cup water to a rolling boil.
Step 2
add 1 bunch palak into boiling water.
Step 3
allow boiling for 2 minutes or until palak blanches well.
Step 4
drain off the palak and drop into ice-cold water. this helps to retain the green colour of palak.
Step 5
transfer the blanched palak into the blender.
Step 6
add 1 inch ginger, 1 clove garlic and 3 chilli.
Step 7
blend to smooth puree without adding any water. keep aside.
Step 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.
Step 9
further, saute 1 onion until the colour changes slightly.
Step 10
additionally, add 1 tbsp besan and saute until besan turns aromatic.
Step 11
now add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt. saute until spices turn aromatic.
Step 12
furthermore, add palak puree and saute slightly.
Step 13
also, add ½ cup water and mix well adjusting consistency as required.
Step 14
simmer for 3 minutes or until flavours are absorbed well.
Step 15
now add 1 tbsp lemon juice and mix well.
Step 16
to prepare tempering, heat 2 tbsp ghee and saute 4 clove garlic until it turns golden brown.
Step 17
also, add 1 dried red chilli and ½ tsp kasuri methi. saute slightly.
Step 18
finally, pour tempering over lasooni palak and enjoy with roti.