By Aditi Saraswat
August 10, 2026
Lasooni palak takes a simple spinach curry to the next level that is filled with loads of aromatic garlic, richness of butter and Indian spices. This dhaba-style curry is rich, full of flavour and perfect when you want to try something different from the same leafy vegetable.
500 g spinach, washed and chopped 8–10 garlic cloves, finely chopped 1 onion, finely chopped 2 tomatoes, chopped 2 green chillies, chopped 1 tbsp ginger-garlic paste 2 tbsp butter 1 tbsp oil ½ tsp cumin seeds ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala ¼ cup fresh cream Salt, to taste ½ tsp kasuri methi 2 tbsp fresh coriander, chopped Water, as required
Blanch spinach in hot water for a short span, then transfer it to the cold water. Blend it with green chillies to make a smooth puree.
In a pan, heat oil and butter, then add cumin and half the chopped garlic to this and sauté until fragrant and a bit golden.
To this, now add onions and cook until it turns soft. Mix in ginger-garlic paste and chopped tomatoes and cook until the masala turns thick.
Add turmeric, chilli and coriander powder and mix everything well. Pour in the prepared spinach puree and let it simmer on low flame.
Add cream, garam masala and kasuri methi and finish with a hot butter-garlic tempering, fresh coriander and pair with hot rotis.