Lasooni Palak Paneer
Lasooni Palak Paneer
Prep: 15 mins
Difficulty: Medium
Cook: 25 mins
Serves: 3 - 4 people
Elevate the classic Indian spinach dish with our Lasooni (Garlic) Palak Paneer. This vibrant, emerald-green curry features soft cubes of paneer nestled in a rich, velvety spinach gravy, famously known for its smoky burnt-garlic tempering.
Our intensely aromatic Kasuri Methi and Punjabi Garam Masala form the backbone of the flavor, giving it that unmistakable authentic dhaba-style depth. Paired with butter naan or jeera rice, it is a vegetarian masterpiece.
Ingredients
- 500g fresh spinach leaves (palak), washed
- 250g paneer, cut into cubes
- 1 tbsp Garlic Paste
- 1 tsp Cumin Seeds Whole
- 1 tsp Punjabi Garam Masala
- 1 tbsp Fenugreek Leaves (Kasuri Methi), crushed
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 2 green chillies, slit
- 2 tbsp fresh cream
- 3 tbsp ghee or butter
- 3-4 cloves fresh garlic, thinly sliced (for tempering)
- Salt to taste
Method
Step 1 Blanch the fresh spinach leaves in boiling salted water for exactly 2 minutes. Immediately transfer the leaves to a bowl of ice water to lock in the bright green color. Drain well and blend into a smooth puree.
Step 2 Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Add the Cumin Seeds Whole and let them crackle. Add the finely chopped onions and sauté until golden brown.
Step 3 Stir in the Garlic Paste and slit green chillies, cooking for 1 minute until the raw smell disappears. Add the chopped tomatoes and cook until they break down and the ghee starts to separate from the masala.
Step 4 Add the Punjabi Garam Masala and a pinch of salt. Pour in the pureed spinach and mix well. Lower the heat and let the gravy simmer gently for 5-7 minutes.
Step 5 Gently fold in the paneer cubes, crushed Kasuri Methi, and fresh cream. Simmer for another 3 minutes so the paneer warms through and absorbs the flavors. Turn off the heat.
Step 6 Now for the crucial "Lasooni" tadka! In a small pan, heat the remaining 1 tablespoon of ghee. Add the thinly sliced fresh garlic and let it fry until it turns a deep golden brown and smells slightly smoky. Pour this hot sizzling garlic ghee right over the palak paneer before serving!
Chef's Tip: Avoid overcooking the spinach once you add the puree to the pan. Cooking it for too long will turn the vibrant green curry into a dull olive color! The ice bath (blanching) step is non-negotiable for that restaurant-quality look.
