Whole leaf spinach holds its shape in a way puree never does, which is what this dish needs. It is a side for dal and rice, a base for paneer, or the thing you eat with two chapatis when there is nothing else in. Some families call it lehsuni palak, and both names point to the same thing: spinach finished with plenty of golden garlic.
Ingredients
- 1 tin TRS spinach leaf (765g), drained
- 2 tbsp Amul pure ghee
- 8 cloves garlic, 6 sliced thinly and 2 crushed
- 1 small onion, finely chopped
- 1 dried red chilli, broken
- Half tsp cumin seeds
- Half tsp turmeric and a pinch of asafoetida (hing)
- Salt and a squeeze of lemon
Method
- Melt 1 tbsp of the ghee in a wide pan over medium heat. Fry the sliced garlic slowly until golden and crisp, about 3 minutes. Lift out onto kitchen paper and keep for the top.
- Add the remaining ghee, then the cumin seeds, dried chilli and asafoetida. When the cumin crackles, add the onion and crushed garlic and cook for 5 minutes until soft.
- Stir in the turmeric, then add the drained spinach. Cook for 5 to 6 minutes, turning it over gently, until any excess liquid has gone and the leaves are coated.
- Season with salt and lemon. Tip into a warm bowl and scatter the crisp garlic over the top with a last teaspoon of ghee.
Cook's notes
Add cubes of paneer at step 3 and you have palak paneer. For a dal, stir the finished spinach into a pan of cooked toor dal and simmer for five minutes.
Lasooni palak keeps for two days in a covered container in the fridge. Store the crisp garlic separately in a small jar, or it softens overnight. Reheat the spinach in a pan with a teaspoon of ghee, then scatter the garlic over just before serving.
For a creamier version, stir in two tablespoons of cream or a spoon of yoghurt off the heat once the spinach is cooked. A handful of sweetcorn added with the spinach gives a sweet note that children tend to like. Leftovers also make a good stuffing for parathas: squeeze out any liquid first so the dough does not tear.
Questions
Can I use fresh spinach for lasooni palak?
Yes. Use about 750g of fresh spinach, washed and roughly chopped. Wilt it in the pan after the onion and keep cooking until the water it releases has gone. Fresh spinach shrinks a great deal, so add it in handfuls and let each batch wilt before the next.
Why did my garlic turn bitter?
It cooked too fast and went past golden into brown. Fry the sliced garlic slowly in the ghee over a medium heat for about 3 minutes and lift it out as soon as it turns light gold. It keeps colouring on the kitchen paper for a few seconds.
What do you serve lasooni palak with?
It sits best beside a dal and plain rice, or with two hot chapatis. It also works as a side for a roast chicken or grilled paneer. For a fuller meal, add paneer cubes while the spinach cooks, as the cook's notes suggest.
