Lasooni aloo palak is a popular vegetarian dish with its origin tracing back to North Indian cuisine. A creamy and aromatic curry made with a combination of garlic (lasoon), potatoes (aloo), spinach (palak) and a blend of spices. The dish gets its name from the addition of a generous amount of garlic that lends a distinctive flavour profile. It enhances the overall taste and imparts an enticing aroma. Served enriched with a dollop of butter or cream, adds richness and depth to the gravy. Savour with roti, naan, plain rice or jeera rice for a satisfying meal. Delicious with the pungent garlic complementing the potatoes that lend a delightful bite, along with the spinach providing a smooth texture. The three key elements coming together in perfect harmony.
For centuries, garlic has been known for its medicinal properties. It helps lower cholesterol and triglyceride levels, reducing the risk of heart disease, strokes, and high blood pressure. Rich in antioxidants, which help protect cells from damage caused by free radicals, reducing the risk of chronic diseases like cancer and neurodegenerative disorders. Helps stimulate the immune system, increasing its response to pathogens and diseases. Presence of sulfur compounds in garlic have anti-inflammatory properties, alleviating conditions like arthritis, asthma, and allergies. Aids in digestive issues, improves skin health and promotes healthy hair growth. Incorporate garlic in your diet and reap its numerous health benefits.
For centuries, garlic has been known for its medicinal properties. It helps lower cholesterol and triglyceride levels, reducing the risk of heart disease, strokes, and high blood pressure. Rich in antioxidants, which help protect cells from damage caused by free radicals, reducing the risk of chronic diseases like cancer and neurodegenerative disorders. Helps stimulate the immune system, increasing its response to pathogens and diseases. Presence of sulfur compounds in garlic have anti-inflammatory properties, alleviating conditions like arthritis, asthma, and allergies. Aids in digestive issues, improves skin health and promotes healthy hair growth. Incorporate garlic in your diet and reap its numerous health benefits.
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Lasooni Aloo Palak
(Serves 4)
Ingredients:
100 grams spinach leaves
1 medium potato (boiled, peeled, cubed and lightly fried)
1/2 teaspoon cumin seeds
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon shan palak paneer powder (optional)
1/2 teaspoon garam masala powder
2 heaped spoonfuls of sour cream
2 tablespoons oil
salt
Tempering
5 large cloves of garlic (slivered)
3 dried red chillies
1 tablespoon oil
Method:
Wash spinach leaves, drain well and wilt in a pan with no water for a minute or two. Cool and grind to a puree with a dash of water.
Heat oil in a pan and add cumin seeds. Once they start to splutter, sauté the onion until translucent. Stir in the garlic and ginger. When fragrant, incorporate the tomato and green chillies with all the spice powders (except the garam masala powder). Cook well until tomato pieces have broken down and pulpy.
Pour in the spinach puree along with water after rinsing the blender jar. Add water depending on the required consistency of the gravy. Bring to a boil, mix in sour cream and combine well. Include the potatoes, garam masala powder and salt. Simmer for a couple of minutes. Remove from heat.
In a separate pan, heat oil for tempering. Fry the garlic until lightly brown and fragrant. Add the red chillies later when the garlic is changing colour. Pour tempering over the gravy.
Serve hot with a dollop of butter or cream.
Note:
To read click here: Copyright & Privacy Policy
Lasooni Aloo Palak
(Serves 4)
Ingredients:
100 grams spinach leaves
1 medium potato (boiled, peeled, cubed and lightly fried)
1/2 teaspoon cumin seeds
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon shan palak paneer powder (optional)
1/2 teaspoon garam masala powder
2 heaped spoonfuls of sour cream
2 tablespoons oil
salt
Tempering
5 large cloves of garlic (slivered)
3 dried red chillies
1 tablespoon oil
Method:
Wash spinach leaves, drain well and wilt in a pan with no water for a minute or two. Cool and grind to a puree with a dash of water.
Heat oil in a pan and add cumin seeds. Once they start to splutter, sauté the onion until translucent. Stir in the garlic and ginger. When fragrant, incorporate the tomato and green chillies with all the spice powders (except the garam masala powder). Cook well until tomato pieces have broken down and pulpy.
Pour in the spinach puree along with water after rinsing the blender jar. Add water depending on the required consistency of the gravy. Bring to a boil, mix in sour cream and combine well. Include the potatoes, garam masala powder and salt. Simmer for a couple of minutes. Remove from heat.
In a separate pan, heat oil for tempering. Fry the garlic until lightly brown and fragrant. Add the red chillies later when the garlic is changing colour. Pour tempering over the gravy.
Serve hot with a dollop of butter or cream.
Note:
- Potato cubes can be replaced with fried paneer pieces.
