Lasooni Palak Recipe – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!
Creamy, Spicy, and Garlicky: Lasooni Palak is a classic Indian dish that combines the goodness of vibrant green spinach with the flavors of garlic. Enjoy this Indian Curry at home with this simple step-by-step recipe!
About Lasooni Palak
Lasooni Palak also known as ‘Lehsuni Palak’, is a flavorful spinach curry that combines the goodness of vibrant green spinach with the aromatic flavor of garlic. It is rich in both flavor and nutrition!
While there are many variations of this spinach curry, such as restaurant-style or dhaba-style, this version here is a simple homemade recipe with minimal ingredients yet great taste!
It can be enjoyed with both rice and various Indian breads like kulcha, roti, or naan.
Try this Recipe of Lasooni Palak, for a wholesome and satisfying meal. It will surely become a family favorite!
Lasooni Palak Ingredients
Spinach – known as “Palak” in Hindi, is the star ingredient of this recipe.
Garlic (Lasoon) – is the second important ingredient of this dish. The minced garlic cloves add an aromatic flavor to the spinach leaves. All I can say is use a lot of garlic around 14-15 garlic cloves which are around 3-4 tablespoons.
Veggies – Onion and tomato are the other two vegetables used in this recipe. Finely slice a large onion, and chop a medium tomato.
Yellow Moong Dal – Soak 1/4th cup of split moong dal for at least 15 minutes. Soaking the dal will make it easier to cook. You can also use chana dal instead of moong dal but it will take longer to cook.
Whole spices – Bay leaves and cumin seeds (jeera) are the only two whole spices that are added to this recipe. If you like, you can also add a piece of cinnamon stick.
Powdered spices – This recipe has three powdered spices such as turmeric powder, red chili powder, and garam masala. Adjust the spiciness according to your liking.
Ghee – is used twice in the recipe. First, while tempering, and a spoonful of ghee at the end. You can use oil or vegan butter for a vegan version of the dish.
Chilies – This recipe is a bit on the spicy side as it includes both dry red chilies while tempering and chopped green chilies. Adjust the level of spiciness based on your personal preference.
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Watch the Recipe Video!
How to Make Lasooni Palak
Step 1 – Prepare the Ingredients
To begin, take moong dal in a bowl and rinse it with water till the water turns clear. Then, soak the rinsed dal in water for at least 15 minutes.
Next, wash the spinach leaves thoroughly. Roughly chop the spinach leaves and keep it aside. Finely slice the onions, mince the garlic cloves, chop the green chilies, and chop the tomatoes.
Step 2 – Temper the Spices
Heat a pan over low to medium heat. Add ghee to the pan and let it melt. Next, add bay leaf, dry red chilies, green chilies, and cumin seeds. Sauté for a few seconds. Don’t let the spices burn.
Substitute ghee (clarified butter) with oil or vegan butter for a vegan-friendly recipe!
Step 3 – Cook the Aromats
Now, add the minced garlic to the pan. Sauté for 2 minutes or until the raw smell disappears.
Step 4 – Add the Onions
Once the garlic is cooked, add the finely sliced onions to the pan. Sauté for 2 minutes. Cook until the raw smell of onion is gone.
Step 5 – Cook the Moong Dal
Now, add the soaked moong dal to the pan. Sauté for 2 minutes. Cover the pan with a lid and cook until the dal is soft.
Once the dal is cooked, add the chopped tomatoes to the pan. Sauté for 2 minutes and cook until the tomatoes are mushy.
Step 6 – Combine the Spinach
Add the roughly chopped spinach to the masala, garam masala, and salt. Mix thoroughly.
Step 7 – Let it Cook
Cover the pan and let it cook for 5-7 minutes or until the spinach leaves wilt. Add a spoonful of ghee for a buttery taste.
Skip ghee for a vegan-friendly recipe!
Serving Suggestions
- Rice Varieties: Serve Lasooni Palak with steamed basmati rice or any other rice variety of your choice.
- Indian Bread: Serve this delicious curry alongside traditional Indian bread like kulcha, roti, naan, or paratha.
- Pulao: Serve Lasooni Palak alongside vegetable pulao or biryani, creating a wholesome meal. It pairs well with the garlicky flavors of the spinach curry.
FAQ’s
1. Can I use frozen spinach instead of fresh?
Frozen spinach can be a convenient alternative for making Lasooni Palak if fresh spinach is not readily available. When using frozen spinach, it’s important to thaw and drain excess water before using.
2. Can I make it vegan?
To make a vegan version of this recipe, substitute ghee with oil or plant-based butter for cooking.
3. How do I adjust the spice level?
To adjust the spice level, you can decrease the quantity of green chilies and red chili powder. Start with a smaller amount of spices and add more if needed after tasting.
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Lasooni Palak Recipe
Ingredients
- 1 bunch spinach
- 2 1/2 tablespoon ghee oil for vegan version
- 2 nos bay leaves
- 2 no dry red chili
- 1 no green chili chopped
- 1 teaspoon cumin seeds (jeera)
- 3 tablespoon garlic minced
- 1 no big onion sliced
- 1 no medium tomato chopped
- 1/4 cup split moong dal soaked for 30 minutes
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder adjust according to heat preference
- 1/2 teaspoon garam masala
- Salt to taste
Instructions
Preparation
- Clean the spinach leaves thoroughly. Chop the spinach leaves and keep them in ice-cold water, so that they stay fresh till you start the cooking process.1 bunch spinach
- Take 1/4th cup of split moong dal and wash it two times with water. Soak it in water for at least 15 minutes.1/4 cup split moong dal
- Take around 14 – 15 garlic cloves if using small to medium size of garlic. Chop it and keep it aside. You will need around three tablespoons of garlic.1 no green chili, 3 tablespoon garlic, 1 no medium tomato
- Next, slice a large onion finely. Also, chop a medium-sized tomato and a green chili.1 no big onion
Cooking
- Heat 2 tablespoons of ghee or oil in a pan/kadai over medium-high heat. Add the bay leaves, dry red chili, and cumin seeds (jeera) to the oil. Let the cumin seeds crackle.2 1/2 tablespoon ghee, 2 nos bay leaves, 2 no dry red chili, 1 teaspoon cumin seeds (jeera)
- Add the chopped green chili and garlic cloves. Let the garlic turn golden brown. Do not let it burn it.3 tablespoon garlic, 1 no green chili
- Next, add the finely sliced onions to the pan and fry until they are slightly browned.1 no big onion
- Now, add the soaked split moong dal and mix well. Cover it with a lid and let it cook for 4-5 minutes.1/4 cup split moong dal
- Add the chopped tomatoes, turmeric powder, and red chili powder. Cook for 2-3 minutes.1 no medium tomato, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder
- After the tomatoes have become soft you can add the chopped spinach to the pan. Mix everything well.1 no medium tomato
- Next, add the salt and garam masala to the pan. Cover it with a lid and let it cook for 5 minutes.Salt, 1/2 teaspoon garam masala
- Once the spinach is cooked, add the remaining ghee to the pan. Serve it hot with rice or rice!2 1/2 tablespoon ghee
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