Lasooni Methi Sabzi” is a quick and delicious curry made with fresh fenugreek leaves (methi) and garlic (lasoon). The dish is known for its unique blend of flavors, beautifully balancing the bitterness of fenugreek leaves with pungent and aromatic garlic. This quick and easy-to-make recipe is not only delicious but also packed with the goodness of fenugreek, garlic, and other spices. It can be enjoyed as a side dish or a main course with bajra roti and garlic chutney or steam rice. Definitely give it a try!
- firstly, cut the fenugreek leaves roughly. Do not chop them finely, as we do not want our leaves to get dissolved while cooking.
- If you have a reservation about the strong garlic flavor, you can limit the number of garlic pods according to your preference. You can also add other vegetables like potatoes, carrots, and peas to make it more nutritious.
- I prepared a paste with peanuts, sesame, watermelon seeds and roasted chana dal. which gives a creamy and dhaba-style flavor to the sabzi.
- Lastly, lasooni methi sabzi tastes great when prepared slightly spicy and served hot.
Lasuni methi sabzi recipe | lasooni methi sabzi | methi bhaji recipe
- 200 grm or 5 cup chopped methi leaves
- 15-17 chopped garlic cloves
- 3 tbsp + 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 cup chopped onion
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- ¾ cup tomato puree
- 2 tbsp roasted peanuts
- 2 tbsp white sesame seeds
- 2 tbsp roasted chana dal - daliya dal
- 1 tbsp water melon seeds - magaj tari seeds
- ½ cup + ¾ cup water or as required
- Garnish with butter.
- Wash and roughly chop the methi leaves. Set them aside.
- In a pan, add 3 tbsp oil and 15-17 chopped garlic cloves. Sauté them.
- Add the chopped methi leaves and salt. Sauté for 2-3 minutes until the methi becomes slightly soft.
- Take out the sautéed methi and transfer it to a bowl. Keep it aside.
- In the same pan, add 4 tbsp oil, a pinch of hing, and 1 tsp cumin seeds. Sauté them.
- Add 1 cup chopped onions and sauté until they turn translucent.
- Next, add 1 tbsp green chili paste and 1 tsp ginger paste. Sauté them.
- Lower the flame and add ½ tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder, and ½ tsp garam masala. Add a little water and sauté the masala until it blends with the oil.
- Now, add ¾ cup tomato puree and salt to taste. Sauté it until the raw smell disappears. Cover and cook the gravy until the oil separates from its sides.
- Meanwhile, in a mixer jar, add 2 tbsp roasted peanuts, 2 tbsp sesame seeds, 2 tbsp roasted chana dal, and 1 tbsp watermelon seeds (magaj tari na bee). Add ½ cup water and grind it into a smooth paste.
- Now, add the ground paste to the pan and mix well. Sauté the paste until it releases oil from the sides of the pan.
- Then, add ¾ cup hot water and mix well.
- Add the sautéed methi-garlic mixture to the pan and mix well.
- Cook the sabzi for 2-3 minutes until the oil releases from the sides and the gravy thickens.
- Garnish with butter and mix well.
- Lasuni methi sabzi is ready to serve with roti or rice.
- Choose fresh and green methi leaves for the sabzi.
- Garlic enhances the flavor of methi sabzi.
- Frying methi in oil makes it soft and retains its green color in the sabzi.
- Grind everything into a smooth and thick paste.
- The ground paste gives creaminess and a dhaba-style taste to the sabzi.
- You can use gram flour (besan) instead of daliya dal.