Palak Lasooni ( Spinach Garlic Gravy)

Hi all, its the holiday season and my part of the world gets cold during this season. We had some light snow so then what happens when you have a handful of ingredients and need to make a side for Rotis. You come up with this recipe which was a big hit with the family. It was very easy to make and the best part, very healthy because of the ingredients. Perfect dish to make for kids. Here it goes

PALAK LASOONI (SPINACH GARLIC GRAVY)

INGREDIENTS

GRAVY

Spinach : 1 Cup (Blanched in water for 2 minutes and drop it in ice water to retain color)

Garlic : 1 Pod

Onion: 1 Medium finely chopped

Ginger: 1 small piece

Green Chillies: 1-2

Bay Leaf: 1

Cinnamon Stick: 2 medium pieces

Cardamom Pods: 1

Fenugreek leaves/Kasoori Methi: 1 Tsp

Jeera : 1 Tsp

Heavy Cream: 2 Tbsp

Cashews: 8-10

Turmeric Powder: 1/4 Tsp

Cumin-Coriander Powder: 1 Tsp

Garam Masala: 1 Tsp

Salt as required

Unsalted butter: 2 Tbsp

TADKA

Red Chillies: 2 

Kasoori Methi: 1 Tsp

Garlic Pods: 2-3 cut into halves

                                            

Palak Lasooni

MAKING

Grind the blanched spinach with garlic, ginger and green chillies into a nice paste and set aside. In a pan, add butter, once clarified add Jeera, Bay leaf, Cinnamon sticks, Kasoori Methi leaves and cardamon pod and saute for a minute or two. Now add the chopped onion and saute until it turns golden brown. To this, add the spinach paste and allow it to cook for a couple of minutes before adding in the spices ( Turmeric, Cumin-coriander, Garam masala and salt). Cook for a few minutes until the gravy starts thickening.

Grind Cashews and the heavy cream to a nice semi liquid paste. 

Add this to the spinach gravy and cook in low flame for a couple of minutes in low.

Switch off the gas. For tadka, melt butter. Once clarified add the garlic pods, red chillies and Kasoori methi leaves. Once the garlic pods are fried and golden add the tadka to the gravy.

Delicious Palak Lasooni is ready. Serve it hot with rotis or Naans or Paratha's or eat it mixed with plain white rice.

TIPS/VARIATIONS

I took out the Bay leaves, cardamom pod and cinnamon stick after saute so it doesn't stick in your mouth when eating. Some esp kids dont prefer that.

Grinding cashews in heavy cream gives it a creamy texture and also healthy for kids who dont prefer to eat cashews otherwise.

You can also add lemon to the gravy but I did not use it.