Recipes from the Taj: Lasooni Palak (Spinach and Garlic)

Remember I told you about this book I got from my dad's friend. Its got awesome recipes, by chefs from The Taj group of hotels
Some recipes are really interesting, some too complicated to try out and some everyday recipes that work best for me...
This particular one is one of the easier recipes, with ingredients that are easily available.
Spinach is something which is on our plates at least once a week if not more and thankfully TH and the son seem to really like it



Palak paneer, keerai molagutal, soppu palya and a lot more variations have been made fairly often now. I saw the lasooni palak in this book and knew I had to try it out. Its got a lovely texture with the puree and chopped spinach, cream and yoghurt as part of it

This one's also from the Taj at Nashik

What you need -

3 bunches spinach
1/4 tsp cumin seeds
1/4 tsp mustard seeds
2 tsps oil
pinch of hing / asafoetida
1 medium onion
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tomato
2 green chillies
1/2 tsp coriander powder
1/2 tsp chilli powder
pinch of turmeric powder
3 cloves of garlic, minced and browned
puree of 2 tomatoes
1/2 cup plain beaten yoghurt
2 tsps cream
salt to taste

What you do with it -

Clean and chop the spinach. Puree two bunches by blanching it and passing it thru the blender. Keep once bunch chopped, aside
Heat oil, crackle cumin and mustard seeds. Add asafoetida, ginger, garlic and green chillies
Add onions and saute till brown
Add chopped spinach and tomatoes and cook till spinach is done and tomatoes are mushy
Add all the powdered masalas and saute
Add spinach puree and tomato puree, yoghurt and cream
Bring to a slow boil
Garnish with browned garlic
Serve hot with rotis and raita