Millennium Post

Lasooni palak with tofu and makhani gravy


For lasooni palak

Vegetable Oil 1 tbsp

Cumin Seeds 2 tbsp

Finely Chopped Garlic 1 tbsp

Chopped Onion 1 tbsp

Chopped Tomatoes 1 tbsp

Red Chili Powder 2 tsp

Garam Masala 1 tsp

Haldi 1 tsp Chopped Palak 1 cup

Palak Paste 2 cups

Salt as needed

For Makhani Gravy

Tomatoes 12 large

Butter 1/4 cup

Salt to taste

Kashmiri Red Chilli powder 1 tbsp

Ginger roughly chopped 1 pc

Garlic Paste 1 tbsp

Ginger Paste 1 tbsp

Kasoori Methi 1/2 tsp

Honey 2 tbsp

Garam Masala 1 tsp

Fresh Cream 1 cup

Silken Tofu 400 gm


For lasooni palak

Heat a pan with vegetable oil. Add cumin seeds, chopped garlic, onions and tomatoes. Stir and fry. Then add red chili powder, garam masala powder and haldi powder. Stir and mix. Then add chopped palak and palak paste. Stir and add salt. Cook for five minutes.

For Makhani Gravy

Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles. Remove and set aside to cool. Blend the mixture in a blender and strain. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute. Add the pureed tomatoes and cook for two to three minutes. Dry roast the kasoori methi in a microwave or on a tawa. Crush. Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute. Add the crushed kasoori Methi and garam masala powder. Mix and cook for a minute and add cream Now arrange palak, tofu and makhani gravy as shown in the picture.

(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)

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