Lahsuni Palak (Spinach flavoured with garlic)
Ingredients:
Spinach leaves, Cleaned- 0ne bunch
1 onion shopped
Garlic, chopped- 4 tablespoons
! teaspoon of ginger paste
Turmeric- 1teaspoon
Coriander powder- 1 teaspoon
Garam Masala- 1 teaspoon
Hing- 1 teaspoon
Whole Jeera- 1 teaspoon
Red chillies- whole and dried, 4 to 5
Ghee or butter 2 tablespoon
Oil- 1 tablespoon
Salt to taste
Ice water
Cooking process:
Put a pot of water to boil. Once it starts to boil, add the spinach leaves and lower the flame. Let it cook for about 5 minutes. Then add them immediately to the iced water. Use Tongs to transfer the leaves. Let it remain in ice water for about 10 minutes as the leaves need to cool down completely and ice water will lock the bright green colour of the spinach.
After 10 minutes, Take the leaves out in a grinder, add 2 tablespoons of chopped garlic and grind to a smooth paste. Keep it aside.
Take a pan, add I tablespoon of butter or ghee with oil and add the chopped onions. When the onions are soft, add the ginger paste.
Stir it for a minute on low flame and then add the spinach paste. Stir it well. Add a little water in the grinder to remove all the stuck spinach paste and pour it in the pan.
Add the turmeric, coriander powder, garam masala and salt and stir well.
Cook on low flame for another 3 to 4 minutes. Take it out in a serving dish.
Tadka:
Heat some butter or ghee in a small pan, add the cumin seeds. Once they start to brown, add the rest of the chopped garlic. Add the chillies and when the garlic starts to crisp, add the hing powder.
Mix well and pour over the spinach.
Mix a little and serve with roti or paratha.
Always remember, food needs to be cooked on slow flame, Garlic must never become dark brown as they give a bitter taste and food must always be served hot!
You have your mouth-watering dish ready!
Do share pictures. I’ll love to see them.
P.S. All the food pictures are taken by me at home, of food cooked by me at home.