Lasooni Methi
A delicious side dish made with fresh fenugreek leaves. It has a unique, lovely taste from fried garlic. Serve with with roti, naan or parantha.
Equipment
- Pan
- Knives and Cutting Board
- Mixer grinder
Ingredients
- 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
Instructions
- Heat 1 tbsp of oil. Add the longitudinally chut garlic cloves. Fry them till they turn light brown.
- Add fresh fenugreek leaves. Cook on high heat for 1-2 minutes.
- Then, transfer them to a plate. Keep them aside.
- In the same pan, heat 2 tbsp of oil. Add cumin seeds, garlic and dry red chillies
- 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.