Lasooni Matar Palak

 HOW TO PREPARE

Lasooni Matar Palak

🥬 Ingredients (Serves 3–4)

• 3 cups fresh spinach (palak), washed & chopped

• 1 cup green peas (matar), fresh or frozen

• 10–12 garlic cloves (lasoon), finely chopped or crushed

• 1 medium onion, finely chopped

• 1 medium tomato, finely chopped (or ½ cup tomato puree)

• 1–2 green chilies, slit

• ½ tsp cumin seeds

• ¼ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp red chili powder

• ½ tsp garam masala

• 2–3 tbsp oil or ghee

• Salt to taste

• 2–3 tbsp fresh cream (optional, for richness)

• 1 tbsp butter (optional, for finishing)

🍳 Step-by-Step Method

1️⃣ Blanch & Blend Spinach

1. Boil water in a pot. Add spinach leaves and blanch for 2–3 minutes.

2. Transfer immediately to ice-cold water (to retain green color).

3. Blend into a smooth puree and set aside.

2️⃣ Cook the Peas

• Boil peas with a pinch of salt until soft (about 5–7 minutes if fresh; 3–4 minutes if frozen). Drain and keep aside.

3️⃣ Prepare the Garlic Tadka

1. Heat oil or ghee in a pan.

2. Add cumin seeds and let them splutter.

3. Add chopped garlic and sauté until lightly golden and aromatic (don’t burn it).

4️⃣ Make the Masala Base

1. Add chopped onions and sauté until translucent/light golden.

2. Add green chilies and tomatoes. Cook until tomatoes soften and oil begins to separate.

3. Add turmeric, coriander powder, red chili powder, and salt. Mix well.

5️⃣ Combine Everything

1. Add the boiled peas and mix.

2. Pour in the spinach puree and stir.

3. Simmer on low heat for 5–7 minutes (don’t overcook or the color will darken).

4. Add garam masala and cream (if using). Mix gently.

6️⃣ Finish

• Add a small knob of butter on top for extra flavor.

• Optional: Temper 2–3 thinly sliced garlic cloves in hot ghee until golden and pour over the dish before serving for an extra “lasooni” punch.

🍽️ Serving Suggestions

Serve hot with:

• Roti or Phulka

• Naan

• Jeera Rice