In this Lasooni Palak Curry & Onion Rice Combo Recipe, I’ll prepare two recipes – Lehsuni Palak Curry Recipe and Onion Rice Recipe. Lehsuni Palak is a simple Spinach Curry Recipe and Onion Rice is Rice flavored with onions, other veggies, and spices. Lasooni palak is made with spinach leaves, veggies, and spices and can be served as a side dish with Indian Flatbreads like Roti, Tandoori Roti, and Rice along with Salad, Yogurt, Raita, lemon, and Pickle for a wholesome meal. This palak-based recipe is easy to make and also very healthy and delicious. Onion Rice is also a very simple and easy recipe that can also be made for lunch boxes and can be made with leftover rice. I’m sure, you will love this combo dish.
Check my other Rice Recipes like Jeera Rice, Kaddu Ki Sabzi, Vegetable Masala Khichdi, Dal Fara, and Egg Biryani.
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Lehsuni Palak Recipe Video
Lasooni Palak Curry & Onion Rice Combo Ingredients
For Lasooni Palak:
- 250 gm spinach
- 1/2 tsp sugar
- 5-6 tbsp oil
- 1 tsp cumin
- 2 chopped green chilli
- 1 chopped onion
- 1 tbsp ginger garlic paste
- 2 tbsp gram flour
- 1 chopped tomato
- salt to taste
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2 tsp curd
- water as required
For Tadka:
- 4 tbsp desi ghee
- 1/2 tsp cumin
- 7-8 chopped garlic cloves
- 1/4 tsp hing
- 1 tsp sesame seeds
- 2 red chilli
- 1/4 tsp red chilli powder
For Onion Rice:
- 1/2 cup soaked rice
- 2 tbsp desi ghee
- 1 bay leaf
- 1 black cardamom
- 4 black pepper
- 1 tsp cumin
- 1 chopped onion
- 1/4 tsp red chilli powder
- 1 cup water
- 1/2 tsp salt
How To Make Lehsuni Palak Recipe & Onion Rice Combo
1. Take 250 gm of Palak(Spinach). Wash it 3-4 times properly and chop it. Keep it aside.
2. Take water in a large steel bowl. Heat it. When the water is heated, add ½ tsp sugar to reduce the bitterness of Spinach.
3. Soak the Spinach in the water and let the water come to a boil on medium flame.
4. After a boil, cook the Spinach for 1-2 minutes and then turn off the flame.
5. Take chilled water in a separate bowl and after draining the excess water, transfer the Spinach from the Steel bowl to let it soak in the chilled water.
6. Transfer it to the grinding Jar and after draining it of water, grind the Spinach to make a rough paste. Keep it aside.
7. Take a Kadai and heat 6 tbsp oil. After the oil is heated, add 1 tsp cumin, 2 chopped green chilli, and 1 chopped onion. Saute on medium flame. Add 1 tbsp ginger garlic paste. Saute and mix well.
8. Add 2 tbsp gram flour. Mix well and Saute on low flame for a minute.
9. Add 1 chopped tomato and salt to taste. Cover the lid and cook for 2-3 minutes on low flame.
10. After 2-3 minutes, remove the lid and add 1 tsp Red chilli powder, 1 tbsp coriander powder, ½ tsp Turmeric powder, and ½ tsp Garam Masala. Mix well.
11. Add the Spinach and Mix it well. Cover the lid and cook for 5 minutes on low to medium flame.
12. Add 2 tsp curd and mix it well. Pour the mixture into a separate serving bowl.
13. Now, we will prepare a tempering. Heat 3-4 tbsp desi ghee in a tempering pan. Add 1 tsp cumin, 7-8 garlic cloves, and ¼ tsp hing. Fry it.
14. When the Garlic cloves change color, add 1 tsp sesame seeds, 2 red chilli, and ¼ tsp red chilli powder. Turn off the flame.
15. Add the Tadka to the Lasooni Palak. Keep it aside.
16. Let’s make the Onion Rice. Soak 1/2 cup rice and keep it aside for now.
17. Heat 2 tbsp Desi ghee in a Kadai. Add 1 Bay Leaf, 1 Black Cardamom, 4 Black Pepper, and 1 tsp Cumin. Let it fry for a few seconds.
18. Add 1 chopped onion and Saute until it gets golden brown.
19. Add ¼ tsp Red chilli powder, 1 cup water, and salt to taste. Mix it well.
20. Add the Rice now. Mix it on high flame.
21. Cover the lid and cook on a medium flame for 4 minutes. Leave a little space at the edge.
22. Stir well and now cover the lid completely and turn the flame to low. Cook for 6-7 minutes.
23. Check the Rice and it still hasn’t cooked well. Stir well and cover the lid. Cook for 7-8 minutes on low flame.
24. The Rice has cooked well. Cover the lid and let it cook for 2 minutes on low flame to drain the excess moisture. After 2 minutes, turn off the flame.
25. Pour the Rice into a serving Plate along with Lasooni Palak, and Salad.
Enjoy this delicious and unique Lehsuni Palak curry with Onion Rice.
Recipe Card
Lasooni Palak Curry & Onion Rice Combo
Ingredients
For Lasooni Palak:
- 250 gm spinach
- 1/2 tsp sugar
- 5-6 tbsp oil
- 1 tsp cumin
- 2 chopped green chilli
- 1 chopped onion
- 1 tbsp ginger garlic paste
- 2 tbsp gram flour
- 1 chopped tomato
- salt to taste
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2 tsp curd
- water as required
For Tadka:
- 4 tbsp desi ghee
- 1/2 tsp cumin
- 7-8 chopped garlic cloves
- 1/4 tsp hing
- 1 tsp sesame seeds
- 2 red chilli
- 1/4 tsp red chilli powder
For Onion Rice:
- 1/2 cup soaked rice
- 2 tbsp desi ghee
- 1 bay leaf
- 1 black cardamom
- 4 black pepper
- 1 tsp cumin
- 1 chopped onion
- 1/4 tsp red chilli powder
- 1 cup water
- 1/2 tsp salt
Instructions
- Take 250 gm of Palak(Spinach). Wash it 3-4 times properly and chop it. Keep it aside.
- Take water in a large steel bowl. Heat it. When the water is heated, add ½ tsp sugar to reduce the bitterness of Spinach.
- Soak the Spinach in the water and let the water come to a boil on medium flame.
- After a boil, cook the Spinach for 1-2 minutes and then turn off the flame.
- Take chilled water in a separate bowl and after draining the excess water, transfer the Spinach from the Steel bowl to let it soak in the chilled water.
- Transfer it to the grinding Jar and after draining it of water, grind the Spinach to make a rough paste. Keep it aside.
- Take a Kadai and heat 6 tbsp oil. After the oil is heated, add 1 tsp cumin, 2 chopped green chilli, and 1 chopped onion. Saute on medium flame. Add 1 tbsp ginger garlic paste. Saute and mix well.
- Add 2 tbsp gram flour. Mix well and Saute on low flame for a minute.
- Add 1 chopped tomato and salt to taste. Cover the lid and cook for 2-3 minutes on low flame.
- After 2-3 minutes, remove the lid and add 1 tsp Red chilli powder, 1 tbsp coriander powder, ½ tsp Turmeric powder, and ½ tsp Garam Masala. Mix well.
- Add the Spinach and Mix it well. Cover the lid and cook for 5 minutes on low to medium flame.
- Add 2 tsp curd and mix it well. Pour the mixture into a separate serving bowl.
- Now, we will prepare a tempering. Heat 3-4 tbsp desi ghee in a tempering pan. Add 1 tsp cumin, 7-8 garlic cloves, and ¼ tsp hing. Fry it.
- When the Garlic cloves change color, add 1 tsp sesame seeds, 2 red chilli, and ¼ tsp red chilli powder. Turn off the flame.
- Add the Tadka to the Lasooni Palak. Keep it aside.
- Let’s make the Rice. Soak 1/2 cup rice and keep it aside for now.
- Heat 2 tbsp Desi ghee in a Kadai. Add 1 Bay Leaf, 1 Black Cardamom, 4 Black Pepper, and 1 tsp Cumin. Let it fry for a few seconds.
- Add 1 chopped onion and Saute until it gets golden brown.
- Add ¼ tsp Red chilli powder, 1 cup water, and salt to taste. Mix it well.
- Add the Rice now. Mix it on high flame.
- Cover the lid and cook on a medium flame for 4 minutes. Leave a little space at the edge.
- Stir well and now cover the lid completely and turn the flame to low. Cook for 6-7 minutes.
- Check the Rice and it still hasn’t cooked well. Stir well and cover the lid. Cook for 7-8 minutes on low flame.
- The Rice has cooked well. Cover the lid and let it cook for 2 minutes on low flame to drain the excess moisture. After 2 minutes, turn off the flame. Pour the Rice into a serving Plate along with Lasooni Palak, and Salad.
