Lasooni Methi

Lasooni Methi is a popular dish served in restaurants in India. As the name says, Lahsun, i.e., Garlic, and Methi, i.e., Fenugreek, are the main ingredients. Fresh fenugreek leaves are cooked with fried onions, tomatoes, and spices, and the gravy/semi-gravy base has a rich garlic flavour. This dish tastes great with roti, naan, and parantha.

If you like including fresh fenugreek leaves, check out my recipes for Methi Ka Thepla, Methi Chicken Sandwich, Aalu Methi Sabzi, and Multigrain Methi Parantha.

Also, I have written an article about growing fenugreek leaves at home. Check out the article here.

Now, let’s start with the Recipe for Lasooni Methi. Please note that, as with all my recipes, I have made this dish with less oil than used in restaurants. If you wish to make this dish for a special occasion, i.e. if you want to make a richer version, double the amount of oil in the recipe. Since I made it for one of our regular meals, I tried to keep the use of fat to the least possible.

Here is the recipe:

Equipment Needed:

• Pan
• Knives and Cutting Board
• Mixer grinder

To learn about all the kitchen equipment I use and how I set up my Indian Kitchen in Germany, click here.

Ingredients for Lasooni Methi:  

• 3 Handfuls Fresh Fenugreek Leaves; washed and chopped
• 5-7 Garlic Cloves; Longitudinally cut into halves
• 2 Garlic Cloves; Finely Chopped
• 3-4 tbsp Oil
• 2 tbsp Toasted Peanuts
• 1 tbsp Sesame Seeds
• 1 tbsp Roasted Chana Dal
• ½ Cup Water
• 1 tsp Cumin Seeds
• 2-3 Dry Red Chillies
• 2 Medium-Sized Onion; Finely Chopped
• 1 Large Tomato; Finely Chopped
• 1 tsp Salt
• ½ tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tbsp Coriander Powder
• ½ tsp Garam Masala
• 1 tbsp Kasuri Methi

Method to make Lasooni Methi:

• Heat 1 tbsp of oil. Add the longitudinally cut garlic cloves. Fry them till they turn light brown.
  
  
  
• Add fresh fenugreek leaves. Cook on high heat for 1-2 minutes. Then, transfer the leaves to a plate and keep them aside.
  
  
  
• In the same pan, heat 2 tbsp of oil. Add cumin seeds, dry red chillies and garlic.
  
  
  
• When the garlic turns golden brown, add chopped onions.
  
  
  
• Fry till the onions turn light brown.
  
  
  
• Add tomatoes.
  
  
  
• Add salt, turmeric powder, red chilli powder, coriander powder and garam masala.
  
  
  
• Lower the heat. Cover the pan and cook for about 10 minutes. Mix from time to time.
  
  
  
• Meanwhile, make a powder of sesame seeds, peanuts and roasted chana dal.
  
  
  
• Add water and run it once again in the mixie.
  
  
  
• Add this to the cooked onions and tomatoes.
  
  
  
• Mix. Lower the heat. Cover and cook for another 5-7 minutes. Mix in between.
  
  
  
• Add kasuri methi. Mix.
  
  
  
• Then, add the fried fenugreek leaves and garlic that you had prepared.
  
  
  
• Mix well. Lower the heat. Cover and cook for another 5 minutes.
  
  
  
• Serve hot with roti/parantha.
  
  

Some Notes about Ingredient Sourcing in Germany:

• Fresh Fenugreek Leaves: Available in Indian shops. Can be easily grown at home by sowing the shop bought fenugreek leaves. I have already shared the article link to my experience of growing fenugreek leaves at home.
  
• Garlic, Onion, Tomato: Easily available in supermarkets in the vegetable section.
  
• Oil: I used mustard oil, which I bought from an Indian shop. Read my article about Oil Varieties in supermarkets in Germany.
  
• Peanuts, Sesame Seeds, Roasted Chana Dal: Available in Indian shops.
  
• Cumin Seeds, Dry Red Chillies, Garam Masala, Coriander Powder, Kasuri Methi, Turmeric Powder, Red Chilli Powder: Available in Indian shops.
  
• Salt: Read my article about Salt varieties in supermarkets.

Here is the recipe in printable format:

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