Lasooni palak with tofu and makhani gravy
Ingredients
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
Method
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)