Introduction

Hello! I am Ajay Chopra, and I love making warm and comforting dishes during winter. One of my favorite recipes is Lasooni Methi. It is a simple dish made with fresh fenugreek leaves (methi) and garlic. Every time I make it, my family enjoys it so much, and it makes me happy.

Cutting methi is super easy. I learned this simple trick years ago. You just take the methi leaves, make a small bunch, and cut it slowly from one side. This method saves time and makes the process simple. It is perfect for this recipe.

Portion, Prep Time, and Cooking Time

• Portion servings: 4–5 pax
• Preparation time: 5 mins
• Cooking time: 40 mins

Ingredients of Lasuni Methi

For cooking methi:

• Oil - 1 tbsp
• Garlic, sliced - 1½ tbsp
• Fresh methi, chopped - 1 bunch
• Salt - a pinch

For making peanut mixture paste:

• Peanuts, roasted - ¼ cup
• Sesame seeds - 1 tbsp
• Roasted chana dal - ¼ cup
• Water - as required

For making Lasuni Methi:

• Oil - 1 tbsp
• Jeera (cumin) - 1 tsp
• Garlic, chopped - 1½ tbsp
• Dry red chili - 1 pc
• Onion, chopped - 1 pc
• Tomato, chopped - 1 pc
• Salt - ½ tsp
• Turmeric powder - ½ tsp
• Red chili powder - 1 tsp
• Coriander powder - ½ tsp
• Water - as required
• Peanut mixture paste - prepared earlier
• Cooked methi - prepared earlier

Instructions of Lasuni Methi

Step 1: Prepare the Methi

Heat oil and sauté garlic: Heat 1 tbsp oil in a pan. Add sliced garlic and sauté on medium heat until golden brown and aromatic.

Add methi and salt: Add chopped methi to the pan. Sprinkle a pinch of salt and mix well.

Cook the methi: Cook until the methi wilts completely and its bitterness reduces. Stir occasionally. Remove and set aside.

Step 2: Make the Peanut Mixture Paste

Combine ingredients in a grinder: In a grinder, add roasted peanuts, sesame seeds, and roasted chana dal.

Grind into a paste: Add water as needed and grind into a smooth paste. Set aside.

Step 3: Prepare the Gravy Base

Heat oil and temper spices: Heat 1 tbsp oil in a pan. Add jeera and let it splutter. Add chopped garlic and dry red chili. Sauté until fragrant.

Cook onions and tomatoes: Add chopped onions and sauté until golden brown. Add chopped tomatoes and cook until they form a thick base. Stir occasionally.

Step 4: Add Spices and Peanut Paste

Season the mixture: Add salt, turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.

Add peanut paste: Stir in the prepared peanut paste. Adjust consistency by adding water as needed. Simmer until flavors meld together.

Step 5: Combine Methi with Gravy

Add cooked methi: Add the prepared methi to the gravy. Stir well to coat the methi with the peanut-based sauce.

Simmer and finish: Simmer on low heat for a few minutes to let the flavors blend. Adjust salt if necessary.

Step 6: Serve

Plate and enjoy: Serve Lasuni Methi hot with roti, naan, or steamed rice. Add a dollop of ghee on top for extra flavor.

About the Recipe

Lasooni Methi is made in three parts. First, we roast the methi leaves with garlic and set it aside. Roasting methi with a little salt removes the bitterness and makes it taste better, especially in winter when the bitterness is already mild.

Second, we make a flavorful tempering with cumin, garlic, and red chilies. This gives the dish a strong and spicy aroma. Finally, we make a thick paste with peanuts, sesame seeds, and roasted gram dal. This paste adds body and a creamy texture to the dish.

Combining all these parts creates a dish that is so flavorful and satisfying. The garlic flavor blends perfectly with the roasted methi, and the peanut paste makes it rich and unique.

Cooking Tips

• Always roast the methi leaves with a little salt to reduce their bitterness.
• Use long slices of garlic for roasting. They add a nice texture to the dish.
• Make sure to cook the garlic until it turns light brown for a deeper flavor.
• For the peanut paste, use roasted peanuts, sesame seeds, and roasted gram dal. Add a little water to make a smooth paste.
• Cook the peanut paste well in the masala until the oil starts separating. This ensures the flavors blend properly.

Pairing Guide

Lasooni Methi tastes amazing with hot rotis or parathas. Add a little ghee on top for extra flavor. It can also be paired with plain steamed rice and dal for a complete meal.

For drinks, buttermilk or a light lassi works perfectly. The tangy flavors balance the richness of the dish.

Frequently Asked Questions

1. What is Lasooni Methi?

   Lasooni Methi is a simple Indian dish made with fresh fenugreek leaves, garlic, and a thick peanut-sesame paste. It is a flavorful winter recipe.

2. Can I use dried methi leaves instead of fresh ones?

   Fresh methi leaves are best for this recipe, but you can use dried methi (kasuri methi) in smaller amounts. The flavor will be slightly different.

3. How do I reduce the bitterness of methi?

   Roast the methi leaves with a little salt. This helps remove the bitterness.

4. What can I use instead of peanuts?

   If you are allergic to peanuts, you can use cashews or almonds for the paste.

5. What type of garlic works best?

   Fresh garlic works best for this recipe. Slice it thin and roast it for the best flavor.

6. Can I skip the sesame seeds?

   Sesame seeds add a unique flavor, but you can skip them if needed. Increase the peanuts slightly.

7. How do I know the peanut paste is cooked?

   Cook the paste until the oil starts separating from the masala. This means it is cooked properly.

8. Can I make this dish vegan?

   Yes, this dish is naturally vegan as it uses no dairy or animal products.

9. How long does it take to make Lasooni Methi?

   The entire recipe takes about 30–40 minutes, including preparation and cooking time.

10. What other dishes can I serve with Lasooni Methi?

    You can serve it with dal, rice, or any Indian bread like naan, roti, or paratha.