Lasooni Aloo Palak / Spinach, potatoes with garlic, easy to cook and simply delicious. Here is the recipe of how to make the aloo-palak dhaba style with loads of garlic…..!!!! Very delicious and milf flavored Indian curry / gravy recipe made with boiled potaotes, spinach with few spices and a lot of garlic. It's a simple yet yummy dish which is made with few ingredients and can be eaten with both rice and any indian bread. Lasooni Saag as it’s called in some places, is one of my favourite version of consuming spinach. I like the smooth texture, but I also like the chopped version of it. I will share that version some other day. Garlic is known as Lasoon or Lehsun in India, Aloo is potato and Spinach is known as Palak. In this dish, tempering of garlic cloves is mixed with spinach puree. I tried this recipe specially for my darling hubby. The tempering in the end gives it an amazing kick and a boost and takes the curry to the next level…so don’t skip it..!!!The fact that it is power packed with superfoods rich in nutrients is just an added bonus. I like my food on the little spicier side, so added some more chilli powder in the tempering. But it is totally depends how much spice you need. So add green chillies and red chilli powder according to your taste buds. In India, during winters, greens are available plenty and fresh and so some of these dishes are must- makes here in all Indian households.
INGREDIENTS:
1 big bunch Palak / Spinach
5-6 Baby Potatoes [you can use big potatoes cut into big chunks]
1medium Onion, sliced
10-15 Garlic Cloves, roughly chopped
1”Ginger piece
2-3 Dry Red Chillies
1-2 Bay Leaf
2 slit Green Chillies
½ teaspoon Red Chilli Powder
½ teaspoon Garam Masala
1tablespoon Kasoori Methi
¼ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
Pinch of Asafoetida
Salt as needed
2 tablespoon Oil/ Ghee
For Tempering:
1tablespoon Ghee
1/2 teaspoon Cumin Seeds
1/2 teaspoon Red Chilli Powder
1-2 Dry Red Chillies
1/2 tablespoon finely chopped Garlic
1 tablespoon Chopped Coriander
METHOD:
STEP 1 – Boil potatoes with enough water and salt till cooked. Drain water and peel them and keep aside. [see notes]
STEP 2 – Wash palak, remove hard stems and keep aside.
STEP 3 – Boil water with salt in a pan. When the water starts to boil, add palak in it and let it cook / blanch for about 2-3 minutes.
STEP 4 – Strain the cooked palak through a strainer and immediately add to ice-cold water.[see notes] Keep it in water for 4-5 minutes.
STEP 5 – Now after 5 minutes, add the leaves with green chillies to a mixer pot and blend till fine paste. Keep aside.
STEP 6 – Heat oil in a pan, add mustard and cumin seeds and let them splutter. Add bay leaf, whole red chillies and a pinch of asafoetida in it.
STEP 7 – Now add sliced onion, chopped garlic and minced ginger in it and cook for few minutes till golden or until raw smell vanish.
STEP 8 – Add red chilli powder, mix it and add palak puree in it. Give a nice mix and cook for 1-2 minutes.
STEP 9 – Now add boiled potatoes and sprinkle garam masala with crushed kasoori methi. Add some water to it. Mix everything well and cook for another few minutes or until desired consistency on low flame.
STEP 10 - Cook it again for 1-2 minute or until it achieve desired consistency.
STEP 1 - Heat 1 tablespoon ghee in a small tempering pan and crackle cumin seeds.
STEP 3 - Add finely chopped garlic in it and roast until crispy and light brown in colour.
DHABA STYLE LASOONI ALOO PALAK is ready to serve.
Serve it as a side dish with any Indian flat breads like naan, paratha, chapatti along with onion slice and a lemon wedge and enjoy your meal.
NOTES: *I don’t have baby potatoes, so used big potatoes cut in to chunks.
*Ice-cold water helps to retain the deep green colour of
the leaves and the Palak paste also. So this process is important.
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