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.
Sindhi Palak, a traditional Indian, primarily made of spinach which also carries other vegetables such as onions, tomatoes, carrots and potatoes. The dish provides you with a healthy dose of Iron, Vitamin K and others – and its tasty.
So I do not eat breads or chapatis with my indian food, I prefer to eat the dish by itself and if still left hungry, I can always eat more of the same dish. – therefore, this recipe is made for 1 cereal sized bowl.
Recipe Ingredients –
2 Small Potatoes
2 small onions
1 tablespoon salt
1 teaspoon Jeera Powder (cumin)
1 teaspoon Haldi Powder (turmeric)
1 teaspoon Dhaniya Powder (coriander)
5 Small Garlic – chopped
1 Cup of water
Cut the spinach and clean it by leaving it to soak in a bowl of water.
Peel carrots and tomatoes and dice them (I leave the tomato skin on), chop onions, chop spinach, chop the potatoes,
Put all the ingredients mixed together into the pressure cooker
Add salt, haldi, jeera and dhaniya powder
Add 1 cup of water
Close pressure cooker with lid and let it cook for 4-5 whistles.
To the final dish, we add a tadka ( a spice mix to give an external flavor to the dish)
In a small pan, add 1 tablespoon of oil, 5 chopped garlics, dhaniya powder, jeera powder – mix around until garlic comes to a light brown color
7. Once the cooker is done, open it, add the tadka mixture into the pressure cooker and mix.