Dhaba-Style Lasooni Palak


  • 500g spinach/palak
  • 1 green chili
  • 2 tablespoons clarified butter/ghee
  • 1 tablespoon butter
  • 1 teaspoon cumin/jeera
  • 3 tablespoons finely chopped garlic
  • 1 large onion finely chopped
  • 1 medium tomato finely chopped
  • 1 green chili finely chopped
  • salt to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon roasted cumin powder
  • 1 tablespoon coriander powder
  • ½ teaspoon garam masala
  • 2 tablespoons gram flour/besan
For Tadka/Tempering
  • 1 tablespoon clarified butter/ghee
  • 1 tablespoon butter
  • 1 teaspoon cumin seeds/jeera
  • 3 tablespoon garlic finely chopped
  • 2 dried red chilies
  • ½ teaspoon kashmiri red chili powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Blanch Spinach
  1. To blanch the spinach in a pan add water and bring it to a boil.
  2. Now add the spinach and let it simmer for couple of minutes. The spinach will turn soft.
  3. Immediately transfer them in ice cold water so the cooking process stops and it retains it’s colour.
  4. Drain the excess water and transfer it in a mixer grinder along with a green chili. Now blend till it forms into a smooth puree. Add some water if needed.
Lasooni Palak
  1. In kadai heat oil and butter.
  2. Add cumin seeds and roast till it becomes little dark and turns aromatic.
  3. Add finely chopped garlic and roast them for 2-3 minutes till it gets a nice golden colour.
  4. Further add onions and cook them for 3-4 minutes or until they get a light brown colour.
  5. Now add tomatoes, green chillies salt and cook till the tomatoes turn soft.
  6. Add red chili powder, cumin powder, coriander powder and garam masala, mix well. Add few tablespoons of water and cook the masala for 2 minutes.
  7. Add gram flour and roast for 2-3 minutes.
  8. Now add ¼  cup of water and bring it to a boil.
  9. Finally add the pureed spinach. Cover it with a lid and let it simmer on medium flame for 2 minutes. It will get a nice thick and creamy texture.
For Tadka/Tempering
  1. In a pan heat oil and butter and then add cumin seeds and garlic. Roast for a minute.
  2. Now add dried red chillies and red chili powder and sauté for few seconds.
  3. Pour the tadka on the lasooni palak and mix well.
  4. Serve hot with roti, naan, rice or paratha.

Recipe Notes

  • Do not add lots of water while grinding the spinach else it will become very watery.
  • Roast the gram flour for 2-3 minutes to remove its raw taste. Adding gram flour will give a treat texture and body to the gravy. Do not skip it.
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