Lasooni Palak is an easy-to-make simple spinach base curry with the dominating flavour of garlic. It is an ideal recipe for lunch or dinner, and we can have it with bread, roti, or even rice.

Personally speaking, I love the aroma and taste that garlic provides in the recipe. I do not care much if it smells not too good after. I enjoy dishes with an overpowering garlic flavour – both Indian and Western dishes like garlic bhindi, garlic mushroom, garlic bread (most favoured one), garlic curry, Lahsun Chatkara, etc.

Similarly, this spinach base recipe is given a twist of garlicky flavour, making it more interesting. Again, it makes it easier to get kids to eat this healthy leafy green vegetable.

Ingredients We Need For Lasooni Palak

  • Spinach & Spinach Puree – Spinach or Palak is our primary and base ingredient. Select the ones whose stem part is tender and thin. Otherwise, it can take a bit more time to blanch and puree.
  • Garlic – This is our star ingredient for this recipe. Most of the flavour is going to be drawn from it. We’ll be using it in tempering.
  • Oil – we are using regular cooking oil. Any other oil will be okay to use as well.
  • Spices – We are using ginger-garlic paste for base flavours. Apart from that, turmeric powder, salt, green chilli, garam masala, and coriander powder are also flavoured. We are also using cumin seeds for nuttiness and aroma while sauteeing.
  • Onion & Tomato  – It will provide flavour and base to the gravy. You can adjust the measure of this ingredient to your liking. Tomato is present for tanginess.
  • Dry Red Chilies & Curry Leaves – Both of these ingredients are going in for tempering along with garlic. It will enhance the taste of the recipe two folds and provide a tempting aroma as well.
  • Curd & Gram Flour – Gram Flour will add a slight firmness to the gravy and a bit of nutty flavour. At the same time, the curd is going to provide tanginess to the gravy.

Steps To Make Lasooni Palak

The ingredients list may seem longer but preparing the dish is easy and less fussy. Just follow the steps to know how to make it.

First of all, heat oil in a cooking pan. Add cumin seeds, green chilli & ginger-garlic paste. Saute until aromatic. Then add chopped onion & saute again until fragrant. The onion will get softer and a bit translucent at this step.

Now add the powdered spices except for garam masala and mix. Also, add tomato too. Then add green chilli paste, gram flour, boiled spinach & mix. We need to cook them for 5-7 minutes or until tender.

After that, add spinach puree, curd, garam masala & mix. Again cook for 5-7 minutes or until tender. Lastly, add curd and mix everything well.

#For Tempering#

Heat oil in a tempering pan. Add chopped garlic & dry red chilli to the tadka or tempering pot. Heat it. Then add curry leaves after heating. Pour these into the gravy and stir it one last time. Lasooni Palak is ready. See how easy it is.


  • You can add more whole spices to get more aroma and flavours.
  • Curd is replaceable with fresh cream if you do not want the tanginess.
  • The thickness of the gravy is adjustable.
  • Don’t add besan or gram flour if you do not want it too thick.
  • The spiciness is more recommended for this recipe.

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