Lehsuni palak | Dhaba style lehsuni palak recipe

03 Jan Lehsuni palak | Dhaba style lehsuni palak recipe

Last Updated on January 6, 2024 by blessmyfoodbypayal

Lehsuni palak | Dhaba style lehsuni palak recipe with step wise pictorial and video method.

VEGAN & GLUTEN-FREE 

Lehsuni palak | Dhaba style lehsuni palak recipe is a treat to those who love the strong flavors of garlic because this recipe is prepared by adding lots and lots of lehsun/garlic which, otherwise, is not used in any other vegetables in such a huge quantity.

with only spinach/palak having a main ingredient along with garlic, obviously, this recipe of lehsuni palak is very easy to make with the least ingredients.

while you finish with the task of making lehsuni palak, your kitchen is going to fill with the aroma of garlic which goes very well with spinach. so even if you are not a garlic lover, you are going to love this recipe for sure.

this is very important to mention here that…”as garlic is having a very warm nature (garam taasir), this is suggested to make this recipe only during summers and avoid taking it if huge intake of warm natured (garam taasir) food items doesn’t suit your health simply because you need to add so much of garlic in it.”

Step wise pictorial recipe of lehsuni palak

firstly begin with the blanching & making puree of spinach/palak :

1. Take spinach and remove their leaves from stems. The quantity of spinach and all other ingredients is given in the recipe card at the end of the post below.

2. Wash the spinach very well.

3. Put spinach in hot boiling water and let it boil for 5 minutes.

4. Thereafter immediately transfer the spinach to chilled water having ice and let spinach cool down completely.

5. Take half of the spinach, squeeze and put in blender jar. Also add green chilies and water.

6. Give it a nice blend and make a smooth puree.

7. Squeeze out rest of the spinach.

8. Put it on a chopping board and chop roughly. Keep aside.

9. Now add oil and butter in a pan.

10. Add cumin seeds, bay leaf, crushed coriander seeds, green cardamoms and cinnamon. Let cumin splutter.

11. Then add garlic and onion.

12. Saute till garlic onion turn brown.

13. Add gram flour, turmeric powder and garam masala.

14. Cook for a minute till gram flour turns aromatic and it’s raw smell is gone.

15. Now add chopped spinach and saute for a minute.

16. Then add spinach puree and salt.

17. Cook for a minute.

18. Add water and let it simmer for 4-5 minutes.

PREPARATION OF TEMPERING

19. Add butter, cumin seeds, dry red chilies and ginger in a small bowl.

20. Let ginger turn slightly brown.

21. Immediately transfer it to the spinach gravy.

22. Present it with the tempering appearing on the top.

23. But serve after mixing tempering with the spinach gravy.

Enjoy.

NOTES

1. You can cook the spinach other ordinary way too but blanching is important because it retains or even enhances the colour of spinach.
2. To retain the colour of spinach, never cook the spinach after covering with a lid.
3. The method of blanching spinach is applicable in every recipe wherein spinach is used. even if you are making palak paneer or any other palak ki sabji, you must blanch spinach the same way.
4. Here half of the spinach is pureed and rest is chopped. you can either puree the entire spinach or only chop the whole. But half pureed half chopped gives a nice texture to your lehsuni Palak.
5. We have added lehsun/garlic by crushing them because we don’t like the chunks of it in mouth while eating. but if you have no issues with garlic chunks, you can add garlic just by chopping it into small pieces.

ALSO SEE other recipes using palak/spinach

• Palak pulao
• methi chaman recipe
• Tri color Dhokla Recipe
• Mushroom Duplex
• Shaam savera
• Palak Paneer
• Saag Aloo

Lehsuni palak – recipe card

lehsuni palak | dhaba style lehsuni palak recipe

blessmyfoodbypayal

Spinach puree cooked in loaded garlic, this lehsuni palak is a treat for garlic lovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Indian, punjabi

Servings 4

Ingredients

  

FOR BLANCHING PALAK & MAKING PUREE

• 500 grams Spinach/ palak (about 2 bunches)
• Water for boiling as per need
• Cold water (with ice cubes) as per need
• 3-4 tbsp water (for making puree)

FOR MAKING GRAVY

• Blanched & Pureed palak
• 3 tbsp garlic (finely chopped)
• 1 tbsp Oil
• 1 tbsp butter (we used vegan butter)
• 1 bay leaf
• 1/2 tsp Cumin seeds
• 1 big onion (chopped)
• 3 Green chillies
• 2 green cardamoms
• 1 piece cinnamon
• 1 tbsp Gram flour/ besan
• 1 tbsp Coriander seeds (crushed)
• 1/4 tsp Turmeric powder
• Salt as per taste
• 3/4 cup Water
• 1/2 tsp Garam Masala

FOR TEMPERING

• 1 tbsp Butter (we used vegan butter)
• 1/2 tsp Cumin Seeds
• 2 Dry red chillies
• 1 tbsp Garlic (finely chopped)

Instructions

 

• Take spinach and remove their leaves from stems.
• Wash the spinach very well.
• Put spinach in hot boiling water and let it boil for 5 minutes.
• Thereafter immediately transfer the spinach to chilled water having ice and let spinach cool down completely.
• Take half of the spinach, squeeze and put in blender jar. Also add green chilies and water.
• Give it a nice blend and make a smooth puree.
• Squeeze out rest of the spinach.
• Put it on a chopping board and chop roughly. Keep aside.
• Now add oil and butter in a pan.
• Add cumin seeds, bay leaf, crushed coriander seeds, green cardamoms and cinnamon. Let cumin splutter.
• Then add garlic and onion.
• Saute till garlic onion turn brown.
• Add gram flour, turmeric powder and garam masala.
• Cook for a minute till gram flour turns aromatic and it's raw smell is gone.
• Now add chopped spinach and saute for a minute.
• Then add spinach puree and salt.
• Cook for a minute.
• Add water and let it simmer for 4-5 minutes.

TEMPERING OF SPINACH

• Add butter, cumin seeds, dry red chilies and ginger in a small bowl.
• Let ginger turn slightly brown.
• Immediately transfer it to the spinach gravy.
• Present it with the tempering appearing on the top.
• But serve after mixing tempering with the spinach gravy.

Notes

1. You can cook the spinach other ordinary way too but blanching is important because it retains or even enhances the colour of spinach.
2. To retain the colour of spinach, never cook the spinach after covering with a lid.
3. The method of blanching spinach is applicable in every recipe wherein spinach is used. even if you are making palak paneer or any other palak ki sabji, you must blanch spinach the same way.
4. Here half of the spinach is pureed and rest is chopped. you can either puree the entire spinach or only chop the whole. But half pureed half chopped gives a nice texture to your lehsuni Palak.
5. We have added lehsun/garlic by crushing them because we don't like the chunks of it in mouth while eating. but if you have no issues with garlic chunks, you can add garlic just by chopping it into small pieces.

 

Keyword lehsuni palak