Introduction

Namaste! I am Ajay Chopra, and today I am sharing a special recipe—Lehsun Ki Sabji. This dish is full of strong flavors, thanks to garlic, onions, and a mix of whole spices. It reminds me of the deep flavors of Champaran meat, where whole garlic cloves are cooked slowly to absorb the masala. Vegetarians should also enjoy this delicious taste, so I made this sabji with the same idea in mind.

The key to this dish is using whole garlic cloves and onions. They cook slowly in a rich, flavorful gravy, making every bite full of taste. Let’s start cooking this amazing dish.

 

Portion, Preparation & Cooking Time

Servings: 4-5 people

Preparation Time: 05 mins

Cooking Time: 50 mins

 

Ingredients of Lehsun Ki Sabji

For Sauteing:

• Mustard oil - 2 tbsp
• Garlic bulb with skin - 4-5 pcs
• Onion - 4 pcs

For Lehsun Ki Sabji:

• Mustard oil - ¼ cup
• Cloves - 4 pcs
• Green cardamom - 4-5 pcs
• Cinnamon - ½ inch
• Mace - 1 pc
• Bayleaf - 2 pcs
• Dry red chilli - 2 pcs
• Jeera - 1 tsp
• Hing - ½ tsp
• Methi seeds - 5-6 pcs
• Onion chopped - 2 pcs
• Ginger & garlic paste - 1 tbsp
• Coriander powder - 1 tsp
• Turmeric powder - ½ tsp
• Jeera powder - ½ tsp
• Red chilli powder - 1 tsp
• Salt - ½ tsp
• Garam masala - ½ tsp
• Fresh tomato puree - 2-3 pcs
• Water - as required
• Sauteed whole garlic
• Sauteed whole onion
• Green chilli slit - 3-4 pcs

 

Instructions of Lehsun Ki Sabji

Step 1: Fry the Garlic

Heat mustard oil in a pan until it reaches its smoking point. Reduce the heat and add whole garlic bulbs with their skin on. Sauté for a minute, cover, and let them cook on low heat for about three to four minutes. Remove the lid and continue to sauté until the garlic turns slightly golden.

 

Step 2: Sear the Onions

Add whole onions with gashes to the pan. Sear them until they develop a golden-brown crust. Stir occasionally to prevent burning. Once seared, remove the onions and set aside.

 

Step 3: Prepare the Masala Base

In the same pan, heat more mustard oil. Add cloves, cardamom, cinnamon, mace, bay leaves, dry red chilies, cumin seeds, asafoetida, and fenugreek seeds. Sauté until fragrant.

 

Step 4: Cook the Onions

Add chopped onions and sauté until golden brown. Stir frequently. Once well caramelized, add ginger-garlic paste and cook until the raw smell disappears.

 

Step 5: Add the Spices

Lower the heat and mix in coriander powder, turmeric, cumin powder, red chili powder, and salt. Stir well and cook for a minute.

 

Step 6: Add Tomato Puree & Simmer

Pour in fresh tomato puree and mix well. Let it cook until the oil separates. Add water if needed. Simmer for a few minutes.

 

Step 7: Combine Everything

Add seared garlic and onions back to the pan. Stir well, cover, and let them absorb the flavors.

 

Step 8: Final Touches & Serve

Add slit green chilies and sprinkle garam masala. Simmer for a few minutes, then serve hot with roti, naan, or rice.

 

 

About the Recipe

Lehsun Ki Sabji is a special dish with a rich and thick gravy. The whole garlic cloves and onions soak up the masala, making them soft and flavorful. We use whole spices like bay leaves, cinnamon, cloves, and cardamom to give the gravy a deep taste.

The cooking process is simple. First, we fry whole spices, then add onions and cook them until golden brown. Next, we add ginger-garlic paste and dry spices like coriander, turmeric, cumin, red chili, and garam masala. Fresh tomato puree is added to bring a tangy taste and make the gravy thick.

In a separate pan, we lightly sauté whole garlic cloves and onions in mustard oil. This helps bring out their flavors. Then, we add them to the gravy and let everything cook together. The garlic becomes soft, and the masala gets inside it. After 10 minutes, we get a thick and tasty sabji that is perfect to enjoy with roti or rice.

 

Cooking Tips

1. Always cook whole spices for at least a minute to release their flavors.

2. Fry onions until golden brown; this gives the gravy a rich taste.

3. Add a little water while cooking masala to prevent it from burning.

4. Whole garlic takes longer to cook, so add it first and let it simmer for at least 7-10 minutes.

5. If the gravy becomes too thick, add a little water to adjust the consistency.

 

Pairing Guide

Lehsun Ki Sabji tastes best with hot roti or paratha. The rich gravy also pairs well with steamed rice. If you like a spicy meal, serve it with green chili pickle on the side. A cool bowl of curd balances the strong garlic flavors.

 

Frequently Asked Questions

1. What is Lehsun Ki Sabji?

Lehsun Ki Sabji is a garlic-based curry made with whole garlic cloves, onions, and spices in a thick gravy.

2. Can I make this sabji without onions?

Yes, but onions add a natural sweetness and help make the gravy thick.

3. What type of oil should I use?

Mustard oil gives the best flavor, but you can use any cooking oil you prefer.

4. Can I use garlic paste instead of whole garlic?

No, whole garlic gives a unique texture and absorbs the masala well.

5. How long does it take to cook?

The whole process takes about 30 minutes.

6. Can I store Lehsun Ki Sabji?

Yes, you can store it in the fridge for 2-3 days and reheat before serving.

7. Is this dish very spicy?

You can adjust the spice level by adding less red chili powder.

8. Can I add vegetables to this sabji?

Traditionally, it is made with only garlic and onions, but you can add potatoes if you like.

9. What makes this sabji special?

The slow-cooked garlic absorbs the masala, making every bite full of flavor.

10. Can I make this without tomatoes?

Yes, but tomatoes add tanginess. If you skip them, add a little lemon juice at the end.