Lasooni Palak Recipe | Garlic Spinach Healthy Vegan Recipe
This Lasooni Palak Recipe is a - No onion, No tomato, No gravy and less oily (almost oil free) recipe. But, still Lasooni Palak (or Lehsuni Palak, as some people pronounce it) can be made very tasty without tomatoes and onions, etc or without grinding palak.
It's very easy and quick recipe, especially made for the times when you are in hurry. All the required ingredients are easily available in almost everyone's kitchen.
You don't have to use grinder to make palak puree or spend time in chopping onions. I haven't used grinder to make puree and preferred to roughly chop palak instead. But, if you like to form a puree then you can use grinder. We are using roasted peanuts powder for this recipe which I made at home, just roast handful of peanuts a little bit and grind it to make coarse powder.
Lasooni Palak recipe is an authentic North Indian and super soft recipe which melts in mouth. If we want an English name for this I would simply refer it as Garlic Spinach.
Though authentic / traditional Lasooni palak is curry / gravy based, but here in this recipe as you will see I have prepared a different version of Lasooni Palak. I learned this way of cooking Lasooni Palak from my mother. So, my recipe is blend of few versions / thoughts of traditional North Indian style, my Mom's suggestions and some enhancements of my own.
Dry version of Lasooni Palak is a frequent member in my Kitchen's recipes. Try this recipe as it can be prepared in very less time, oil free and one of the HEALTHY option for all people and Vegans too. Lasooni palak can be served with any kind of Indian flat bread like Tandoori Roti, Phulkas, Rice or Naan etc. You, can also apply this thickened Lasooni Palak on bread and make sandwich out of it.
Here is another healthy recipe for a snack which is super nutritious yet tangy, try this Healthy Chole Chaat Recipe, combination of nutrition and taste.
To check many more such tasty food recipes in video formats, you can also visit FoodQuench’s YouTube Channel.
- 250 grams Spinach
- 1 tablespoon Oil
- 1/4 tablespoon Cumin Seeds
- 2 tablespoons Garlic (crushed or finely chopped)
- 2 tablespoons Green Chilli (finely chopped)
- 1/4 tablespoon Turmeric Powder
- 1.5 tablespoon Gram Flour
- 1.5 tablespoon Roasted Peanuts Powder
- 1/4 tablespoon Coriander Powder
- 1/4 tablespoon Cumin Powder
- 1/4 tablespoon Garam Masala
- 1/4 tablespoon Salt (or as per taste)
- 70 milliliters Water
First, lets heat kadhai and add some peanuts (handful) to kadhai. Roast peanuts for 5 to 6 minutes until it turns aromatic and little brownish. Then turn the flame off and allow it to cool.
Once peanuts are cooled, peel off and grind peanuts to make powder. We just need a little quantity of peanut powder, rest can be stored for later use (can lasts up to a month or even more than that).
If you don't have time to roast and grind peanuts, you can absolutely skip this step. But, I would recommend that you choose to use peanuts powder for this Lasooni Palak recipe as it enhances the taste.I generally prefer to roast peanuts in large quantity ½ kg to 1 kg as it's very essential item in my kitchen. So it will be handy whenever needed. Peanuts powder can be used for preparing any vegetables or chutneys.Wash spinach (palak) 2 to 3 times. Washing any vegetables/fruits is very important as it helps to remove pesticides, etc and obviously soil from it.
Also, wash garlic and green chilies. Finely chop the green chilies and crush (or finely chop) garlic cloves as well.
Take large size kadhai with half water filled and heat water to rolling boil.
Once water is boiled, add palak into hot water and let it cook for a minute or two until palak blanches.
While palak is softening, take another container with cold water (ice chilled would be better).
Now drain off palak and transfer it to ice chilled cold water. This process make sure to retain palak's green colour and it doesn't turn blackish.
Don't worry if you don't have ice chilled cold water. Just use running tap water and change water 3 to 4 times as hotness of water goes off if you repeat the process for few times. This also works fine to maintain Green colour of palak. And at last, leave palak in cold water until we use it later in the recipe.Wash kadhai with some water as we will be using same to cook Lehsuni Palak.
Now add oil to the kadhai. Once oil is hot, add cumin seeds and allow it to splutter. Then add crushed garlic, chopped chilies and saute for 2 minutes on medium flame.
After 2 minutes, add turmeric powder, besan and peanuts powder and roast all ingredients on medium flame until besan turns aromatic (takes 3 to 4 minutes).
Once you can smell aroma of besan, add all spices - coriander powder, cumin powder, garam masala.
Mix well.
At this stage squeeze access water from palak (which was left in the cold water) and roughly chop palak.
Finally add palak, salt to all spices. Add some water to adjust consistency and mix well. Close lid and simmer it for 3 to 4 minutes.
Below image is before adding the water just to show how it looks. So, if you like complete dry veggies then don't add water. Adding just little water makes veggies moist.
Quick Lasooni Palak recipe is ready now.
- Dry Lasooni Palak Recipe is ready to be served with tandoori roti, paratha, plain roti, jowar roti, bajra roti, raagi roti or variety of any rice.
I served Lasooni Palak with Jowar roti and it can be a really healthy option to have this green palak with some salad and Jowar or Bajra roti.