How to Make Lasooni Palak at Home | Kaju Palak Recipe | Spinach Cashew Curry | Step-by-Step Recipe

Learn how to make the perfect Lasooni Kaju Palak, a rich and flavorful spinach curry with the goodness of cashews. This step-by-step cooking guide takes you through the process, ensuring a luscious dish that’s a treat for both the eyes and the palate. Subscribe for more delightful recipes! 🌿

👉 Step-by-step picture recipe: https://www.mygingergarlickitchen.com/lasooni-palak/

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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Course: Main Course

#Ingredients For Lasooni Kaju Palak Recipe

For Spinach Puree:
– 400 grams Spinach/Palak
– Water for boiling and an ice bath, as needed
– Ice cubes as needed

For Roasted Cashews:
– 1 cup cashews
– 1 teaspoon ghee

For Lasooni Palak:
– 3-4 tablespoons oil
– 1 teaspoon cumin seeds
– 1 tablespoon chopped garlic cloves
– 1 teaspoon minced ginger
– 2 small-sized green chilies, chopped
– 1 medium-sized onion, chopped
– 2 small-sized tomatoes, chopped
– 1 bay leaf
– 2 tablespoons Besan (gram flour)
– 1/2 teaspoon Haldi (turmeric) powder
– 2 teaspoons coriander powder
– 1 teaspoon regular red chili powder
– 1.5 teaspoons salt, or to taste
– 2 tablespoons cream/yogurt
– 1 teaspoon garam masala powder
– 2 tablespoons cream for serving

For Tempering (Tadka):
– 1 tablespoon ghee
– 2-3 garlic cloves, sliced
– 2-3 dried red chilies

## Instructions:

Prepare Spinach Puree:
1. Boil water in a pot, add spinach, and blanch for 2-3 minutes.
2. Drain and immediately transfer spinach to an ice bath.
3. Once cooled, blend the spinach into a smooth puree. Set aside.

Prepare Veggies:
Chop onions and garlic cloves. Then slice garlic cloves for tempering. Next, chop the green chilies. Also, chop the tomatoes and keep them aside.

Roast Cashews:
1. In a pan, heat 1 teaspoon of ghee and roast cashews until they are golden brown. Set aside.

Prepare Lasooni Palak:
1. In a pan, heat oil. Add cumin seeds and let them splutter.
2. Add chopped garlic and sauté for 1 minute. Next, add minced ginger and sauté until ginger-garlic turns golden brown.
3. Add green chilies and mix. Sauté for a few seconds and add chopped onions. Mix well and cook until they become translucent.
4. Stir in Besan and roast on medium-low heat for 2-3 minutes or until besan is fragrant. Once besan starts oozing with oil, add the bay leaf, chopped tomatoes and mix well. Cook for 1 minute, then add water and mix well. Keep stirring and cooking for 2 minutes. Add coriander powder, red chili powder, turmeric powder, and salt. Mix and cook for 2 more minutes or until spices are cooked, and tomatoes are softened.
5. Pour in the prepared spinach puree along with 1 1/2 cups of water or as needed. Mix well and let it come to a boil. Now, cover the pan and simmer for 7-8 minutes. Keep stirring occasionally to prevent burning.
6. Once the puree is cooked, add the roasted cashews and mix well. Cook for 2 minutes or until the curry reaches the desired consistency.
7. Then add garam masala powder and cream and stir well. Cook for 1 more minute and then remove it from heat.

Prepare Tempering (Tadka):
1. In a separate pan, heat ghee. Once hot, add cumin seeds and sliced garlic. Sauté for a few seconds then add dried red chilies. Stir well and sauté until garlic is golden brown.

Final Touch:
1. Transfer hot Lasooni Palak to a serving dish. Pour the tempering over the spinach curry. Garnish with cream.
2. Lasooni Kaju Palak is ready to be served! Serve hot with naan, roti, or rice.
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