Lasoon or Lehsun is the Indian name for Garlic and Palak is Spinach. A typically Punjabi dish, Lasooni Palak is best eaten with tandoori roti and raw onions.
- One big bunch of Palak/spinach
- One big fistful garlic chopped fine
- 1 tsp chilly powder
- 1 tbsp coriander powder
- A pinch of haldi
- A tsp of jeera/cumin
- 2 large onions chopped fine
- 2 tomatoes chopped
- One large Kashmiri chilly
Boil the spinach and puree it. Heat a mixture of 2 tbsps ghee and two tbsps oil. Add the Kashmiri chilly. Toss. Remove and keep aside. Add jeera and after it splutters add the chopped garlic. Allow it to turn a little golden. Add the onions. Roast till translucent. Add the coriander, chilly and haldi powders. Toss. Add the tomatoes and salt. Cook till mushy. Finally add the pureed Palak. Boil well. Top with the Kashmiri chilly and a few pieces of the roasted garlic. Serve with Nan, Paratha or tandoori roti.
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