From the Fields of North India: A Creamy Garlicky Spinach Curry (Lahsuni Palak)
Details
A velvety spinach curry that's big on garlic and even bigger on comfort.
Ingredients
Instructions
Blanch the Spinach
Bring a large pot of salted water to a boil. Add the spinach bunches and blanch for 2-3 minutes until they wilt. Immediately transfer the spinach to a bowl of ice water to preserve its vibrant green color. Once cooled, squeeze out all excess water.
Prepare the Spinach
Take about half of the blanched spinach and blend it into a smooth purée, adding a little water if necessary. Finely chop the remaining half of the spinach and set both aside.
Sauté the Base
Heat 2 tablespoons of ghee or oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter. Add the chopped garlic, green chilies, and chopped onion, and sauté for 3-4 minutes until the onions turn golden.
Build the Flavor
Add the chopped tomato and a pinch of salt, cooking until the tomatoes soften. Stir in the turmeric powder, coriander powder, and garam masala. Add the gram flour (besan) and roast for a minute until it becomes aromatic.
Combine the Curry
Whisk in the curd or cream until well combined. Add the chopped spinach and the spinach purée to the pan. Mix everything together, add about 1/2 cup of water (or more to reach your desired consistency), and bring to a simmer. Cook for 3-5 minutes for the flavors to meld. Stir in the crushed Kasuri Methi.
Prepare the Garlic Tempering (Tadka)
In a small separate pan, heat the remaining 1 tablespoon of ghee. Add the sliced garlic and dried red chilies. Fry until the garlic turns a crisp golden brown.
Serve
Pour the spinach curry into a serving bowl. Pour the hot garlic tempering over the top. Serve immediately with hot roti, naan, or steamed rice.
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