Lasan kali nu shaak is a unique style sabzi prepared with garlic cloves, gathiya, and regular spices. The sabzi is slightly spicy and tangy, and it tastes great with bajra rotla or khichdi. Sometimes, when you’re tired of having the same dishes all the time, you need a change. That’s when you should try this famous Kathiyawadi dish, lasan kali nu shaak, and enjoy it with your friends and family.
- Firstly, the garlic flavor dominates in this curry. If you don’t enjoy garlic, you can reduce the amount accordingly. Additionally, roasting garlic cloves in ghee helps to enhance its flavor and make it easier to digest.
- Secondly, I add besan gathiya to provide a crunchy texture to the sabzi. Alternatively, you can use any other farsan like sev or chivda instead.
- Lastly, lasan kali nu shaak tastes fantastic when prepared with a slight spiciness and served hot.
Lasan kali nu shaak recipe | lasun ki sabzi | lehsun ki sabji
- 150 grm or 1 cup garlic cloves
- 2 tbsp ghee
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 2 dry red chilli
- 1 bay leaf
- ¾ cup chopped onion
- 2-3 chopped green chilli
- 1 tsp grated ginger
- ¾ cup tomato paste
- ½ tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- ½ tsp garam masala
- 1 tsp kasuri methi
- 1 tsp jaggery
- 1.5 cup water or as required
- 1 cup gathiya or thick sev
- Some coriander leaves
- In a kadai, heat 2 tbsp ghee and 2 tbsp oil. Add garlic cloves and sauté them until they turn slightly brown. Remove the garlic cloves from the kadai and set them aside on a wire rack.
- Using the same kadai, add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, 2 dry red chillies, and 1 bay leaf. Sauté the spices.
- Next, add chopped onions to the kadai and sauté them until they become slightly brown. Then, add chopped green chillies and ginger paste. Continue to sauté.
- In a bowl, combine ½ tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, and ½ cup water. Mix well to create a masala paste.
- Add the masala paste to the kadai and sauté until the oil starts to release from its sides.
- Now, add chopped tomatoes and salt to the kadai. Cover and cook the sabzi until the oil releases from the sides of the gravy.
- Then, add the roasted garlic cloves, ½ tsp garam masala, 1 tsp kasuri methi, and 1 tsp jaggery. Mix everything well.
- Pour in 1.5 cups of hot water and mix thoroughly. Allow the gravy to boil for 2-3 minutes.
- Finally, add gathiya to the kadai and mix well. Garnish with coriander leaves.
- Serve the lasan kali nu shak with bajra rotla or khichdi.
- Roasting garlic cloves in ghee enhances its flavor.
- Roast the garlic until it turns slightly golden brown to eliminate its raw smell.
- The masala paste gives a dhaba-style flavor to the sabzi.
- Add gathiya at the time of serving the sabzi.
- Lasan kali nu shaak tastes great when it is served hot.