Lasooni methi is a delicious curry made with fresh fenugreek leaves (methi) and garlic (lasoon).
Ingredients:
- 2 cups fresh fenugreek leaves (washed and chopped)
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 8-10 garlic cloves
- 1 tbsp minced garlic and ginger
- 2-3 dried red chili
- ¼ cup roasted peanuts + roasted chana
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- ½ tsp garam masala
- Salt
- Oil
- Pinch of hing
- 1 tsp cumin seeds
Method:
- Make a thin paste of roasted peanuts and roasted chana by adding water and keep aside
- Heat oil in a pan
- Add garlic cloves to it and saute them
- Add chopped methi to it
- Saute for 2-3 minutes until methi becomes slightly soft
- Take out and transfer it to a bowl and keep aside
- In the same pan, add 2 tbsp oil, a pinch of hing, and 1 tsp cumin seeds and Sauté them
- Next, add minced garlic and ginger paste
- Add 1 cup chopped onions and salt and sauté until they turn translucent
- Add turmeric powder, red chili powder, coriander powder, garam masala, mix well until it blends with the oil
- Now, add chopped tomatoes and cook it until raw smell disappears
- Cook the mixture until the oil separates from its sides
- Then add the paste (peanuts and chana), mix well and cook until oil separates
- Add water to make it desired consistency (it should have gravy consistency)
- Lastly, add sauted methi-garlic mixture, mix well
- Cover and cook for 2-3 minutes on low flame until gravy thickens and oil releases from the sides
- Lasooni methi is ready to serve with roti or rice.
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