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.