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Lasooni Methi Recipe
How to Make Lasooni Methi
Lasooni Methi Recipe: A fragrant and spicy gravy, lasooni methi is a wholesome dish that can be enjoyed with rotis. Make it for lunch or dinner and you’ll find yourself reaching for more. It is a delicious and simple way to cook methi (fenugreek), that garlic lovers will especially appreciate.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
Ingredients of Lasooni Methi
- 1 Tbsp peanuts
- 1 tbsp white sesame seeds
- 1 tbsp besan
- 1 tbsp oil
- 9 whole garlic cloves
- 1 bunch or 3 cups methi (roughly chopped)
- 1 tsp cumin
- 2 tomatoes , finely chopped
- 2 onions , finely chopped
- 6-7 garlic cloves, finely chopped
- 3 Kashmiri red chillies
- 1/2 tsp Kashmiri red chillies
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 1 cup water
How to Make Lasooni MethiHideShow Media
In a pan on low flame, dry roast the peanuts for 2-3 minutes. Turn off the gas, remove the peel of the nuts and add them back to the pan.
In the same pan, add the sesame and besan. Dry roast all the ingredients together on low flame for a minute. Add this mixture to a blender, add a little water and blend to make a paste.
In a pan, heat 1 tbsp oil and add ½ tsp jeera (cumin seeds) and later, 8 whole garlic cloves. Stir lightly to saute the garlic.
Once the garlic begins to turn brown, add all the chopped methi leaves and mix well. Cook for a minute or so and then transfer to a separate bowl.
In the same pan, heat 3 tbsp oil and add ½ tsp jeera again. Once the seeds crackle, add the chopped garlic and saute. Keep the heat on low to medium flame.
Add the Kashmiri chillies and chopped onion. Once the onions begin to turn translucent, add the tomatoes and continue to saute.
Add the paste prepared earlier and mix it well with the rest of the ingredients. Add a few tablespoons of water to the pan and stir to mix.
After around 5 minutes, add the spices: chilli powder, haldi, hing and garam masala. Add salt to taste.
Mix the ingredients thoroughly. You may add more water as required.
As this masala paste begins to leave the pan, add the methi-garlic mixture prepared earlier. Stir and fold it into the masala paste.
Cook for around 5 more minutes. Serve hot and scoop it with chapatis.