Lasooni Methi 

Lasooni Methi is a traditional flavourful North Indian side dish made with garlic (called Lasoon or lahsun in Hindi) and fresh fenugreek leaves (known as Methi in Hindi).The combination of these two ingredients give this dish an unique pungent and earthy flavour that is not only delicious but nutritious too.

In Ayurveda fenugreek leaves are used to treat ailments and when you mix it with garlic this combo becomes a potent medicine , surely our ancestors knew something about these benefits and perfectly curated a recipe for us.

Now if you look at the nutritional value of fenugreek it is rich in vitamins A, C and minerals like calcium and iron and rich in dietary fibre which keeps your digestive system healthy.Whereas garlic is packed with anti bacterial, anti viral properties which protects the immune system.

Preparation of this Lasooni methi is pretty simple and requires just the pantry staples . Firstly the methi leaves are washed and cleaned to remove impurities then it is sautéed with whole garlic and set aside. Next a gravy is prepared with spices, onion, tomato, special peanut paste (this what gives the gravy a unique flavour and texture)and spice powders which is simmered and finally the sautéed garlic and methi leaves are added and cooked to perfection and served hot with roti, chapati, poori, dosa, ghee rice etc..

Check out how to make this delicious healthy lasooni methi gravy recipe below.

Ingredients

Methi leaves -200 gms

Garlic -10-15 nos

Onion-2 nos finely chopped 

Tomato-1-2 nos finely chopped 

Green chillies -2 nos slit 

Red chillies-2 nos 

Red chilli powder-1 tsp

Coriander powder-1 &1/2 tsps 

Turmeric powder-1/4 tsp 

Garam masala powder-1/4 tsp

Salt to taste 

Asafoetida-1/8 tsp 

Cumin seeds -1 tsp

Oil -2 tbsps 

Grind Together

Roasted Peanuts -2-3 tsps

Roasted Gram dal(pottukadalai )-1 tsp

White sesame seeds( til)-1/2 tsp

Recipe Video 

Method 

👉First prepare a paste of roasted groundnut, roasted gram, white sesame seeds along with little water and set aside.

👉Heat a tsp of oil in a kadai add whole garlic and sauté well, next add in the cleaned methi leaves and sauté until the leaves wilt and gets cooked completely, transfer to a plate and set aside.

👉In the same kadai heat the remaining oil add in the cumin seeds, red chillies, green chillies, asafoetida and allow it to splutter. 

👉Now add finely chopped garlic sauté for a minute then add onions and sauté well.

👉Next add the tomatoes and cook until mushy.

👉Add in the red chilli powder, coriander powder, turmeric powder, garam masala powder and required salt mix well and sauté for few seconds.Add a tablespoon or two of water to the mixture.

👉Now add the ground paste and mix well ,pour 3/4 -1 cup of water or as required and mix everything together.

Cook covered for 5 minutes until the gravy thickens and raw smell goes.Make sure to  stir in between to prevent burning.

👉Once the gravy thickens add in the sautéed garlic and methi leaves mix well. Cook covered for another 2 minutes.Switch off the gas and serve hot.

Preparation Time-20 minutes 

Serves-3