Lasooni Methi
  1. 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.
  2. Heat 1 tsp oil in a wok/ pan. Add ~ 2-3 chopped garlic cloves and saute till the onion becomes light brown in color.
  3. Cool and grind in a blender to a smooth paste (add 1-2 tsp water if required)
  4. (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)
  5. 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)
  6. Add red chilli powder, garam masala, turmeric powder and fry for 1 minute more.
  7. Add the tomato puree. Cook for few minutes till oil starts to ooze out.
  8. Add the blanched methi leaves.
  9. Mix well. Add salt and pinch of sugar and mix again.
  10. Add ~1/2 -3/4th cup water and cook for few minutes more to get a thick garvy.
  11. Remove from stove top.
  12. 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)
  13. Add the fried garlic along with the oil to the Methi gravy.
  14. Serve hot with Naan or Tandoori Roti.
Recipe Notes
Note 1: This recipe demands a generous amount of oil for the tadka and tempering compared to my usual 2 tsp oil; but once in a while I don’t mind pleasing the palate . You can reduce the amount of oil used.

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.