Lehsuni / Lasooni Palak

4 from 1 vote

This is a very flavourful garlicky spinach which can be served with rotis or rice dishes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • Spinach / Palak - 1 bunch chopped very finely
  • Onion .... 1 small about 3-4 tbsps finely chopped
  • Tomato ... 1 small
  • Green chillies - 2
  • Garlic ..... 6-7 cloves
  • Ginger .... 1 inch piece
  • Yogurt .... 2-3 tbsps
  • Turmeric powder .. 1/4 tsp
  • Coriander powder .. 1 tsp
  • Mustard seeds - 1 tsp
  • Cumin seeds ... 1 tsp
  • Asafoetida ..... a generous pinch
  • Salt
  • Oil .... 3-4 tbsps I used mustard oil
  • Garlic -- 6-7 cloves finely chopped for tempering
  • Oil / ghee .. 1tbsp for tempering


  • In a pan add the mustard oil and the cumin, mustadr seeds and the asafoetida. When they crackle add the onion and saute until translucent.
  • Now add the crushed ginger, garlic and green chillies and stir in the finely chopped tomato. Saute until the tomato is cooked.
  • Now tip in the finely chopped spinach and add the salt, turmeric and coriander powder. Cover and simmer to cook.
  • When it is almost done and the water from the palak is dried up, stir in the whisked yogurt and mix well. Cook until well blended.
  • Now heat oil or ghee in a pan and add the chopped garlic pieces. ( you may crush it if you don't like it that way) Fry on a low flame to make it crisp and light brown. Add it to the cooked palak before serving as a garnish.

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4 from 1 vote

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