Lasooni Palak

Popeye, the sailor man..... that's the song which pops up in my brain every time I see a bunch of Spinach leaves.
The high iron content in these leaves sure were Mr.Popeye's secret for his super powers.
And, I sure hope some day mine :D ...!!

Dal Palak, Palak Paneer, Palak Paratha, Aloo Palak are the more usual palak dishes on any menu. Here's one more to the list -

INGREDIENTS

• 300-400 gm Palak/ Spinach Leaves
• 1 Medium Onion, chopped finely
• 1 Tspn Ginger Garlic Paste
• 1 Green Chilly or as per taste, chopped fnely
• 8-10 Garlic Cloves, roughly chopped
• 10-12 Mint Leaves/ Pudina Leaves
• 1/2 Tspn Nutmeg 
• 1/2 Tbspn Cream (Optional)
• Salt to taste
• Oil/ Butter

METHOD

• Rinse the palak well. Blanch it. Keep aside.
• Heat about a tbspn of oil in pan. Add cumin seeds and as they begin to crackle, add the chopped onion and green chilly. Saute till translucent. 
• Add the ginger garlic paste and fry for a couple of minutes. 
• Add the mint leaves and strained palak leaves. Saute for about half a minute.
• Blend the above palak mix to a fine paste and transfer to a container.
• Add some oil/ butter to the pan. Add the chopped garlic and saute for about a minute. Add the pureed spinach mix. Mix well. Add in the cream. Let it simmer for about a couple of minutes before switching off flame.
• Sprinkle a dash of nutmeg and lasooni palak is all set to be eaten.
• Roti or naan makes it a delight to eat with.

Tips : 

• To blanch the spinach leaves - immerse in boiling water for 30 seconds, then remove and dip in cold water immediately. This helps in retaining the colour as well as the taste of the spinach.
• The mint/pudina leaves give a distinctive flavour to the dish.
• Cream is optional !
• Nutmeg and cream with spinach are a very good combo. They enhance each others taste.