Lasooni Methi-a treat for garlic lovers + Methi (fenugreek) lovers. I first had it at one of our favorite local restaurants. Every time we dine there now, we ask for Lasooni Methi with gravy (In India many food preparations will have a with gravy and without gravy versions, including some Indo-Chinese dishes like Manchurian 🙂 ).
Fresh Methi leaves cooked in an onion- tomato gravy and topped with generous amounts of sliced garlic ! My version of Lasooni Methi has more amount of Methi: less gravy; as against the restaurant version of more gravy: less Methi.
Here’s how I made it:
- 1 bunch Methi (fenugreek) cleaned, washed and chopped. (use the tender stalks too)
- 2 onions large chopped
- 10 - 12 cloves garlic peeled and chopped
- ~ 2 tbsp tomato puree
- 1/2 tsp garam masala
- 1/2- 1 tsps Red Chilli powder
- 1/4 tsp sugar (or just a pinch)
- 1 tsp cumin seeds
- salt to taste
- ~2 tablespoons oil
- 2 teaspoons ghee optional
- Blanch the Methi leaves for ~ 4-5 minutes in as little water as possible along with some salt. Drain and keep aside. Do not discard the water; it can be used for making rasam or soups.
- Heat 1 tsp oil in a wok/ pan. Add ~ 2-3 chopped garlic cloves and saute till the onion becomes light brown in color.
- Cool and grind in a blender to a smooth paste (add 1-2 tsp water if required)
- (to save time:alternatively you can directly grind the onion and garlic in the blender to a fine paste and then fry it in oil)
- Heat 2-3 tsp oil +1 tsp ghee in the same wok. Add cumin seeds and add the onion paste. Fry well till the paste becomes brown (~ 7-8 minutes)
- Add red chilli powder, garam masala, turmeric powder and fry for 1 minute more.
- Add the tomato puree. Cook for few minutes till oil starts to ooze out.
- Add the blanched methi leaves.
- Mix well. Add salt and pinch of sugar and mix again.
- Add ~1/2 -3/4th cup water and cook for few minutes more to get a thick garvy.
- Remove from stove top.
- In a small pan heat remaining oil. Add the remaining chopped garlic and fry till light brown. (If you like it spicy you can add chopped green/red chillies to the oil too)
- Add the fried garlic along with the oil to the Methi gravy.
- Serve hot with Naan or Tandoori Roti.
Note 2: For a rich gravy you can also add 2-3 cashewnuts to the onions and then grind.
Note 3: For a typical restaurant like taste, you can use the Dhungar method to add a smoky flavour to the gravy. Heat a piece of charcoal directly on flame. Place it on a piece of aluminium foil and place this on the gravy. Immediately drizzle some ghee on the charcoal and put a lid on the vessel for some time.Remove the charcoal & the foil.
Wow.. that’s a yummy looking dish. Love the addition of golden colored garlic. I’m going to make this dish soon.
awesome,..;-)wish u happy new yr 2010,..
Loved this combination of lasun n methi !! it gives this smoky essence to it !
Garlic and methi are made for each other in food heaven! Absolutely divine!! Wish you a very, Happy and prosperous New Year’s!!
i had this at kamats near nasik and have been lookng for the same recipe for a while now ..one addition try this with jowari chi bhakiri and phodlela kanda for authentic taste …yummy all the same
Thanks will try this cocmbo next time..
Thanks.,.,
This is a fantastic recipe and I tried it with the exact same measures and it came out awesome! Thank you so much for sharing it. I have added this recipe and link to your blog on my blog. …I want more people to come here and check out your awesome collection of recipes!! All the best to you M. 🙂 🙂
YAR,ZABERDAST,THANX A LOT TO THIS ROYAL DISH,BE HAPPY BYE.
The dish sounds to be very tasty..will surely try!
i just cooked it.its great.thanks
Thanks for great recipe,I like it most n tried too.