Lasooni palak with layered paratha is a complete meal combo for lunch or dinner. It is quick and extremely easy to make. Lasooni palak is a simple spinach-based curry with a generous amount of garlic flavor. This basic and tasty palak sabzi with sesame flavor masala laccha paratha is loved by all kinds of age groups. This recipe is quick and easy to make and with all the basic ingredients from your kitchen. Do try this!
- For lasooni palak
- To retain the green color of palak in curry, do the process of blanching (boiled palak leaves into ice cold).
- Roasted besan gives the thickness of curry.
- Lastly, I used dahi to give smoothness to curry, but you can use malai or fresh cream instead of it.
- For laccha paratha
- I have used only wheat flour instead of maida to make it more healthy and digestible.
- I use regular spices and sesame seeds to give a nutty flavor to it, but instead of it, you can add jeera to make it more flavorful.
- Lastly, Roast paratha on medium flame and crush the roasted paratha
Lasooni palak recipe | laccha masala paratha | sabzi and parath recipe
For lasooni palak
For spinach puree:
- 300 grm or 2 big bunch of palak
- 3 tbsp coriander leaves
- 2 green chilli
- 1 inch ginger
- 3 garlic cloves
- 3 tbsp oil
- 1 tsp jeera
- 2 cardamoms
- 1 bay leaf
- ½ cup or 1 big size chopped onion
- 1 tbsp ginger-garlic paste
- 2 chopped green chilli
- 1 tbsp besan
- ¼ cup or 1 medium size chopped tomatoes
- Salt to taste
- ¼ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- Spinach or Palak puree
- ½ cup water or as required
- ½ tsp sugar
- 3 tbsp curd
- ½ tsp garam masala
- 1 tsp kasuri methi
- 2 tbsp ghee
- 5-6 chopped garlic cloves
- ½ tsp sesame seeds
- 2 dry red chilli
For laccha paratha
- 2 cup wheat flour
- Salt to taste
- 2 tsp oil
- ¾ cup water or as required
- Melted ghee
- Red chilli powder
- Garam masala
- Sesame seeds
- Coriander leaves
- Oil to roast paratha
Making lasooni palak
- in a large pan, add 3 cups of water to a rolling boil. add 3 bunch palak into boiling water.
- allow boiling for 2 minutes or until palak blanches well. drain off the palak and drop it into ice-cold water. this helps to retain the green color of palak.
- Remove water and transfer the blanched palak into the blender. Also add coriander leaves, ginger, garlic, and green chili. Without adding any water grind it into a smooth paste. Keep aside.
- Now in a pan heat oil and saute bay leaf, cardamom, cinnamon, and cumin seeds. Sauté until it turns aromatic.
- Then add chopped onion until the color changes slightly.
- Add ginger-garlic paste and chopped green chili. Sauté for a minute.
- Then add 1 tbsp besan and saute until besan turns aromatic.
- Now add chopped tomatoes, some chopped palak leaves, cumin powder, coriander powder, turmeric powder, and salt. splash some water and cook everything on low flame.
- furthermore, add palak puree, some water, and sugar. saute slightly.
- simmer for 3 minutes or until flavors are absorbed well and gravy becomes thick.
- now add curd and mix well.
- Lastly, add garam masala and Kasuri methi. Mix well.
- Take out sabzi into a bowl.
- to prepare tempering, heat 2 tbsp ghee and saute chopped garlic until it turns golden brown.
- add 1 dried red chili and ½ tsp sesame seeds. saute slightly.
- finally, pour tempering over lasooni palak and enjoy with paratha.
Making masala laccha paratha
- In a mixing bowl, add wheat flour, oil, and salt. Add water gradually and knead the semi-soft dough for paratha.
- Cover and rest the dough for 30 minutes.
- Then knead again two-three times to get the smooth dough.
- Divide the dough into equal portions and make smooth balls and flatten between your palm one by one.
- Dust one disc using dry flour and roll into a 10-12 inch diameter circle. Apply 1 teaspoon of melted ghee or oil on top and sprinkle red chili powder, salt, garam masala, sesame seeds, coriander leaves, and some dry flour.
- Now start folding and pleating all the way. Then by holding two ends, swing and tap on the board to stretch it slightly.
- Then roll into a spiral-like swiss roll. Make all the rolls similarly.
- Now dust one roll and using a rolling pin roll into a 6-inch diameter circle.
- Roast the paratha on hot tawa using oil till both sides have golden brown spots
- Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.
- Serve laccha paratha with palak sabzi.
- boil palak leaves only 2-3 minutes, do not overcook it.
- when palak leaves to boil, immediately transfer into ice cold water helps to stop its cooking process.
- cook palak puree on medium flame until oil separates from the sides of the pan.
- apply melted ghee to paratha.
- spread some dry flour to separate layers from each other.
- roll gently and slightly thick laccha paratha.
- roast paratha on medium flame.