The other day a friend posted a Saag photo, it was nearing lunchtime and I had lost track of time.  I asked her for the recipe, and then added my own twist to it.

This Lasooni or Lehsuni Palak ka Saag tempered with even more garlic infused oil is a must try just for its simplicity- make it vegan by omitting the Ghee, or add fried paneer to take it to another notch, serve hot and polish it off with piping hot parathas, phulka/rumali roti or even naan. 

Ingredients:

• 2 bunch of Spinach/Palak (I threw in 1 cup of kale, you can also use mustard or collard greens)
• 1.5 cups of water
• 2 tbsp Oil or Ghee
• 3 green chilies
• 1 medium onion finely chopped
• 4 tbsp garlic paste- 8-10 large cloves 
• 1 tsp coriander powder
• 1tsp cumin powder
• 2 meduim tomatoes
• Pink Himalayan salt to taste
• 1/2 tsp Garam Masala
• 1 tsp Cumin Seeds/Jeera (optional)
• 1/4 tsp Turmeric Powder  (optional)
• Kastoori Methi ( dried fenugreek leaves- optional)

For Tempering:

• 1 tbsp oil or Ghee 
• 3 clove garlic sliced thinly or cubed
• 2 dried red Kashmiri chilies or fresh chillies 
• 1/2 tsp Cumin seeds/Jeera (optional)

Blanching Spinach

1. Blanch the spinach in a pan filled with 1.5 cups water and bring it to a boil.
   
   
2. Add the tomatoes and green chillies and let it simmer for 8 minutes. Reserve some of this water for blending.
   
   
3. Then scoop out the spinach and transfer it an ice bath- ice cold water so the cooking process stops and the spinach retains it retains its colour.
   
   
4. Peel the skin off the tomatoes
   
   
5. Strain the spinach from the ice bath, and transfer the spinach, tomato and chilies into a blender and blend till it forms into a smooth puree. Add some reserved water if needed.
   
   

Lasooni Palak Masala

1. In kadai or wok heat oil or ghee.
   
   
2. add finely chopped onions and sauté.
   
   
3. Add finely chopped garlic and ginger and  sauté  for a few minutes until slightly brown.
   
   
4. Add cumin powder, coriander powder and garam masala, ( at this point you can add any of the optional ingredients) and mix well.
   
   
5. To this add the pureed spinach. Cover with a lid and let it simmer on medium flame. It should take on a thick and creamy texture.
   
   
6. Cook the mixture for a 4-5 minutes to dry off any excess water.
   
   

For Tadka/Tempering

1. In a pan heat oil or ghee and then add (cumin seeds) and garlic and dried red chillies and sauté for a few seconds until fragrant and lightly brown.
   
   
2. Pour the tadka on the spinach.
   
   
3. Serve hot with roti, naan, rice or paratha.