Lasooni Methi

December 30, 2009 at 2:02 pm 15 comments

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 most of the curries will have a gravy and without gravy versions, including some Chinese dishes).

Fresh Methi leaves cooked in more onion-less tomato gravy and topped with generous amounts of chopped 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. (Add the tender stalks if you like)

2 large onions chopped

10-12 garlic cloves peeled and chopped

~ 2tbsp tomato puree

½ tsp Garam Masala

½-1 tsp Red chilli powder

¼ tsp sugar (or just a pinch)

½ tsp Cumin seeds

Salt to taste

~5-6 tsp Oil for the

1 tsp Ghee(clarified butter/optional)

Blanch the Methi leaves for ~ 4-5 minutes in as little water as possible along with some salt. Drain and keep aside. Don’t 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 sauté till the onion turns a light brown 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 without first sautéing 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 turns brown (~ 7-8 minutes)

Add the spice; red chilli powder, garam masala, turmeric powder and fry for 1 minute more.

Add the tomato puree. Cook for 1-2 minutes.

Add the blanched methi leaves.

Mix well. Add salt and pinch of sugar and mix again.

Add ~3/4th cup water and cook for 2 minutes more or till gravy turns to a slightly thick consistency.

Remove from stove top.

In a small pan heat remaining oil. Add the remaining chopped garlic and fry till light brown. (If you like spicy food you can add chopped green 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 1This 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 cashenuts to the onions and then grind.

Entry filed under: cumin seed, Curries & Gravies, Garam masala, garlic, masala, onion, red chilli, salt, sugar, sweetener, tomato, veggies.

Tandoori Platter Sweet Endings…

15 Comments Add your own

  • 1. Pavani  |  December 31, 2009 at 1:35 am

    Wow.. that’s a yummy looking dish. Love the addition of golden colored garlic. I’m going to make this dish soon.

    Reply
  • 2. notyet100  |  December 31, 2009 at 10:33 am

    awesome,..;-)wish u happy new yr 2010,..

    Reply
  • 3. Kanchan  |  December 31, 2009 at 3:36 pm

    Loved this combination of lasun n methi !! it gives this smoky essence to it !

    Reply
  • 4. Sheetal  |  December 31, 2009 at 11:54 pm

    Garlic and methi are made for each other in food heaven! Absolutely divine!! Wish you a very, Happy and prosperous New Year’s!!

    Reply
  • 5. aditrupz  |  July 18, 2010 at 11:21 pm

    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

    Reply
    • 6. My foodcourt  |  July 23, 2010 at 11:12 am

      Thanks will try this cocmbo next time..

      Reply
  • 7. Ashvini Kathar  |  August 28, 2010 at 9:36 pm

    Thanks.,.,

    Reply
  • 8. Beena  |  October 30, 2010 at 10:26 am

    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. 🙂 🙂

    Reply
  • 9. LEHSUN (garlic)  |  December 11, 2010 at 2:19 am

    YAR,ZABERDAST,THANX A LOT TO THIS ROYAL DISH,BE HAPPY BYE.

    Reply
  • 10. Meghana  |  December 13, 2011 at 5:30 pm

    The dish sounds to be very tasty..will surely try!

    Reply
  • 11. Neha  |  December 4, 2012 at 9:34 pm

    i just cooked it.its great.thanks

    Reply
  • 12. Reena  |  January 7, 2015 at 11:22 am

    Thanks for great recipe,I like it most n tried too.

    Reply
    • 13. My foodcourt  |  January 7, 2015 at 3:51 pm

      Thanks Reena, and so glad you liked it.

      Reply

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