Lasooni palak is a delicious curry recipe with a prominent flavor of sauteed garlic. This lasooni palak gravy recipe is very quick and easy to prepare. This looks very similar to palak paneer gravy but both the flavors are very different. For this recipe, you just need minced garlic, fresh spinach puree, some blanched spinach only difference is I replaced chickpea flour with oat flour and paneer with crispy nutrela soya chunks.
Nutrela is very rich in protein. It is also known as Soy Meal Maker. For those seeking to embark on a vegetarian diet, or simply reap the health benefits of soya, Soya Chunks is an excellent source of protein.
Soya chunks in spinach gravy are the recipe full of protein and richness of iron. In this recipe, the crispy soya chunks (coated with gram flour then shallow fry) in the spinach gravy gives a different taste. This recipe is easy to make and will be ready in no time.
Oats and oatmeal provides a good source of carbs, fiber, vitamins and minerals. In addition to being gluten free they contain more protein and fat than most other grains. Furthermore, oats and oatmeal are rich in antioxidants that may help lower blood pressure levels, reduce blood sugar levels, boost heart health and aid in weight loss. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. In this recipe, oats flour helps to makes this curry creamier and silkier.
Lehsuni Palak with Crispy Nutrela Soya Chunks | Garlic Flavored Spinach Oats Curry
The secret to this vibrant green Lasooni Palak is to ensure that the spinach is not overcooked, when you blanch it or then when you cook the spinach puree with the fried onions and garlic.
Ingredients :
For Spinach Curry –
Spinach – 2 bunches
Oats flour – 1/4 cup
Sliced onions – 3
Chopped garlic – 6
Chopped green chilly- 2
Juice of one lemon
Oil – 4 tbsp
Spices:
Cumin seeds – 1 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Salt to taste
For Tempering :
Sliced garlic – 3
Sesame seeds – 3 tbsp
Ghee or butter – 1 tbsp
For crispy soya chunks
Soaked and squeezed soya chunks – 1 cup
Chickpea flour – 4 tbsp
Oil – 2 tbsp
Garlic powder – 1/2 tsp
Roasted cumin powder – 1 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Salt to taste
Oil for roasting
Method:
For Crispy Soya Chunks
- Boil 1 cup of water and add soya chunks. Boil it for 2 minutes on high flame. Keep aside for 20 minutes (covered). After 20 minutes, discard the water and squeeze off the water. Rinse them in cold water and repeat squeezing off the excess water. Keep aside for 5 minutes.
- Now take the boiled soya chunks in a big bowl and mix with chickpea flour, oil, garlic powder, roasted cumin powder, coriander powder , red chilli powder, salt to taste and mix well so that they are coated properly.
- Heat a pan and add oil (3 tbsp). Shallow fry coasted soya chunks on medium high flame until golden brown.
For Spinach Curry
- Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water (keep half blanched spinach aside) and grind it into a smooth puree (Add lemon juice while grinding). Keep it aside.
- Now chopped the remaining blanched spinach and keep it aside as well.
- Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
- Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add garlic, green chili, coriander powder, red chilli powder, salt to taste and cook for 5 minutes on the medium-low flame.
- Then add oats flour and roast for 2 – 3 minutes on low flame.
- Now add puree spinach and mix well. Cook on low flame for 5 minutes.
- Now add 1/2 cup water with chopped blanched spinach and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
- Now add crispy soya chunks and cook for another 2 minutes.
- Switch off the flame.
For Tempering :
- Heat ghee in a small pan and add sliced garlic. Saute for few minutes.
- Then add sesame seeds and allow them to pop.
- Add saute garlic in a prepared spinach curry and mix well.
- Serve hot with chapatis or steamed rice.
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