Lasooni Palak Recipe: How to Make Lasooni Palak Recipe

Lasooni Palak

4
serving
10
ingredients
15^min
to prepare
15^min
for cooking

Transform your view of spinach with this delectable Lasooni Palak, featuring aromatic fried garlic and rich ghee for a standout Raksha Bandhan dish.

Quick Info

Cuisine
Indian
Course
Main Course

Ingredients

Lasooni Palak

1 Bunch Fresh spinach (washed and cleaned) 6 Cloves Garlic

1 inch Ginger 3 nos. Green chillies

1 tbsp fresho a2 ghee 1 a pinch of Salt to taste

For Tadka

6 Cloves Garlic, finely chopped 1 tbsp fresho organic Ghee

1 tsp Cumin seeds 2 nos. Red chillies

Cooking Steps

Lasooni Palak

Step 1 :

Boil the cleaned spinach for about 10 minutes, drain the excess water and transfer the boiled spinach to an ice bath.

Step 2 :

Transfer it into a blending jar along with garlic, ginger and green chillies. Blend everything into a smooth paste.

Step 3 :

In a kadhai melt the ghee and place it on medium heat. Add the blended spinach mixture add salt and cook for 5 minutes or until it forms a smooth uniform mixture.

Step 4 :

Turn off the flame and transfer the palak into a serving bowl.

Step 5 :

Add ghee into the tadka pan, add some cumin seeds and let it crackle on low flame. Now add the finely chopped pieces of garlic and fry them in the ghee till they are golden, finally add the whole red chillies and turn off the flame.

Step 6 :

Add this prepared tempering over the palak gravy and do not stir it as it is visually attractive. Serve with ghee parathas.

Quick Info

Cuisine

Indian

Course

Main Course

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Lasooni Palak

Showing Ingredients
Quantity for

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Selected items 3

Showing Ingredients
Quantity for

4 *

Selected items 3

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

fresho! Palak - Organically Grown 250 g
for Fresh spinach (washed and cleaned)

Rs. 25
Rs. 42.47
fresho! Organic Pure Cow Ghee 500 ml
for fresho organic Ghee

Rs. 469
Rs. 660
fresho! Organic A2 Desi Cow Ghee, Rich Aroma, Traditional Bilona Method 100 g
for fresho a2 ghee

Rs. 165
Rs. 250

You probably already have these...

Tata Salt Vacuum Evaporated Iodised Edible Common Salt 1 kg
for Salt to taste

Rs. 24.5
Rs. 30
fresho! Chilli - Green Long, Medium 250 g
for Green chillies

Rs. 15
Rs. 46.58
fresho! Ginger 100 g
for Ginger

Rs. 6
Rs. 17.81
bb Royal Organic - Byadagi Chilli Whole 100 g
for Red chillies

Rs. 48.96
Rs. 115
Organic Tattva Organic Cumin - Whole 100 g
for Cumin seeds

Rs. 162
Rs. 180
fresho! Garlic 1 kg
for Garlic, finely chopped

Rs. 190
Rs. 786.3

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

3 Ingredientsare Successfully Added to your Basket

Back

Showing Ingredients
Quantity for

4 *

Current Selection 3 items

fresho! Palak - Organically Grown 250 g
for Fresh spinach (washed and cleaned)

Rs. 25
Rs. 42.47
fresho! Organic Pure Cow Ghee 500 ml
for fresho organic Ghee

Rs. 469
Rs. 660
fresho! Organic A2 Desi Cow Ghee, Rich Aroma, Traditional Bilona Method 100 g
for fresho a2 ghee

Rs. 165
Rs. 250

You probably already have these...

Tata Salt Vacuum Evaporated Iodised Edible Common Salt 1 kg
for Salt to taste

Rs. 24.5
Rs. 30
fresho! Chilli - Green Long, Medium 250 g
for Green chillies

Rs. 15
Rs. 46.58
fresho! Ginger 100 g
for Ginger

Rs. 6
Rs. 17.81
bb Royal Organic - Byadagi Chilli Whole 100 g
for Red chillies

Rs. 48.96
Rs. 115
Organic Tattva Organic Cumin - Whole 100 g
for Cumin seeds

Rs. 162
Rs. 180
fresho! Garlic 1 kg
for Garlic, finely chopped

Rs. 190
Rs. 786.3

Current Selection 3 items

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

Lasooni Palak

Quick Info

Ingredients

Cooking Steps

Step 1 :

Step 2 :

Step 3 :

Step 4 :

Step 5 :

Step 6 :

Quick Info

Shop Ingredients

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