DHABA STYLE LASOONI PALAK RECIPE

Producer: Snigdha Oreya

Take blanched spinach, 1-inch ginger, 1 clove garlic, and 3 chilies, and blend it into a smooth puree.

Add 1 tbsp butter and saute 1 bay leaf, 2 pods cardamom, 1-inch cinnamon, 1 tsp cumin, and 1 tsp kasuri methi.

In the same kadhai, saute 1 finely chopped onion till it is translucent and add in the besan.

Once the besan is aromatic, add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala, and salt.

Add in palak puree. Add water to adjust consistency.

Finish it off with a squeeze of lemon.

For the tadka, add garlic, 1 dried red chilli, and ½ tsp kasuri methi.

Mix it well and serve with rotis.