Lasooni Palak Paratha

March 14, 2020

Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients For Marination 1/2 kg Mutton 2 Tbsp Curd 1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies 4-5 Peppercorns 4 Cloves 1 inch Cinnamon 2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste 1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal

Ingredients

1-1/2 Cup Spinach (chopped)

2 Tsp Garlic (chopped)

1 Tsp Cumin

1 Tsp Oil

1-1/2 Cup Wheat flour

1/2 Tsp Red Chilli powder

Pinch of Asafoetida/Hing

Butter/Ghee (for frying)

Salt

Method

Soak spinach/palak in hot water for about 10 minutes and chop it and keep it aside

Heat oil in a pan and add cumin seeds. Once the cumin seeds sizzle and splutter, add the chopped garlic and fry till golden brown

Add the chopped spinach and cook it over medium heat for about 5-7 minutes

In a mixing bowl, add wheat flour,salt ,red chili powder,asafoetida and the above spinach and garlic mixture and knead a dough by adding about half cup water

Divide the dough into smaller size balls and roll it into medium size circle like a chapati by sprinkling flour as needed which will prevent the paratha from sticking

Heat a pan and place the paratha on the pan when the pan is hot enough and fry it on both the sides by applying ghee/ butter

Serve hot paratha's with pickle/curd/tomato ketchup

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