Lassooni Palak / Garlic Spinach dish is probably a generic dish which is used in many cuisines. For me, the first time I tried it, was at an Italian restaurant in Gran Canaria. It was served with a toasted baguette which was sliced – you were to get a spoonful of spinach and spread it on top of the bread – to enjoy as a starter with drink. This version of lassooni palak is more Indian oriented – it tasted pretty much like the Sindhi Palak recipe but much more bitter.

Ingredients List –

• 2 x Spinach Bunch
• 1 x Chopped Potato
• 1 x Garlic (Whole piece, chop them all)
• 1 x Finely chopped onion
• 1/2 Fresh Coriander Bunch
• 1 x Chilli / Non Chilli Pepper (optional)
• 1 x Tomato (optional)
• 1 x Tsp – Garam Masala, Jeera (Cumin), Dhaniya (Coriander) powder
• 1/2 x Tsp – Red Chilli (Coloring – not spicy)

1. In a pressure cooker – add the onion and garlic – move until light brown (under no circumstance let it burn).
2. Mix in the potatoes.
3. Add the garam masala, jeera and dhaniya powder – mix well.
4. Add the red chilli powder.
5. DONE –
6. Optional – I like my spinach to have a tangy taste – this is usually achieved by adding tomatoes – I did not have them this time – so I added some aamchoor. (unripened mango powder)

To be honest, this dish doesnt really have much variation when compared to the sindhi palak – it just has loads of garlic – hence the name.

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