Lasooni Methi: A Flavorful Garlic and Fenugreek Delight
Introduction
Lasooni Methi is a luxurious and aromatic Indian curry that brings together the earthy flavors of fresh fenugreek leaves (methi) with the boldness of garlic, all enveloped in a creamy, spiced tomato base. This dish is a wonderful celebration of traditional Indian flavors, where the slightly bitter methi leaves are beautifully balanced with a nutty richness and the warmth of aromatic spices.
Rich in nutrients and packed with flavor, Lasooni Methi is a versatile dish that can be enjoyed with various Indian breads like naan, roti, or parathas, or even served alongside fragrant steamed rice. Whether you're cooking for a special occasion or preparing a comforting family meal, this recipe offers a wholesome and indulgent experience with every bite.
Table of Contents
What is Lasooni Methi?
Lasooni Methi is a traditional Indian curry where fresh fenugreek leaves are cooked in a garlic-infused, spiced tomato gravy. The dish is further enriched with a creamy, nutty paste made from roasted peanuts, sesame seeds, and chickpea flour (besan), creating a smooth and luxurious texture. The name "Lasooni Methi" directly translates to "Garlic Fenugreek," highlighting the dish's defining ingredients and flavors.
The combination of garlic and fenugreek creates a unique flavor profile, with the slightly bitter methi leaves providing a distinct taste, complemented by the deep, rich aroma of sautéed garlic. This flavorful base is enhanced with the tanginess of tomatoes and the creaminess of a nut-besan paste, making it a standout dish in any Indian meal spread.
Main Ingredients of Lasooni Methi
- Fenugreek Leaves (Methi): The hero of the dish, methi leaves bring a slightly bitter yet aromatic taste that adds depth to the curry.
- Garlic (Lasoon): Adds boldness and a rich aroma, tying together all the flavors of the dish.
- Tomatoes: Provide a tangy, vibrant base for the curry.
- Nutty Paste: Made with roasted peanuts, sesame seeds, and chickpea flour, this paste adds creaminess and nutty richness to the gravy.
- Spices: A medley of Indian spices like turmeric, red chili powder, coriander powder, and garam masala enhances the flavor, giving the curry its signature taste.
- Cream: A touch of cream rounds out the flavors, lending a smooth and luxurious finish to the dish.
What Is So Special About Lasooni Methi?
Lasooni Methi stands out for its incredible depth of flavor and the harmony between its diverse elements. The slightly bitter methi leaves are balanced by the creamy richness of the nutty paste and the tanginess of the tomato base. The bold flavor of garlic permeates the dish, adding a fragrant and savory note that elevates the curry to restaurant-quality levels.
The dish also has a wonderful texture—soft methi leaves, velvety gravy, and the richness of ground peanuts and sesame seeds combine for a melt-in-your-mouth experience. It's not only delicious but also highly nutritious, packed with vitamins and minerals from the fenugreek leaves, protein from the nuts and chickpea flour, and a balanced mix of carbs and fats.
Whether served with naan, parathas, or rice, Lasooni Methi is a delightful dish that brings comfort and warmth to any table.
Quick and Easy Lasooni Methi Recipe
Despite its luxurious taste and restaurant-style presentation, this Lasooni Methi recipe is surprisingly easy to make at home. With simple ingredients and straightforward steps, you can recreate this iconic dish without much effort. From the aromatic sautéing of garlic to the blending of creamy, nutty paste, each step is designed to maximize flavor with minimal complexity.
Perfect for beginner cooks or seasoned chefs looking to impress, Lasooni Methi is an ideal addition to your culinary repertoire, ready to satisfy cravings for authentic Indian cuisine.
How to Make Lasooni Methi
Ingredients
- For Stir-Frying Fenugreek Leaves:
- Refined Oil: 3 tbsp
- Garlic (sliced): 6 cloves
- Methi (fenugreek leaves): 500 gms
- For Masala Base:
- Refined Oil: 2 tbsp
- Chopped Garlic: 1 tbsp
- Dry Red Chilli: 2 nos
- Onion (chopped): 2 nos
- Ginger (chopped): 1 tbsp
- Green Chilli (chopped): 2 nos
- Tomato (chopped): 2 nos
- Salt: To taste
- Turmeric: 1/2 tsp
- Kashmiri Chilli Powder: 2 tsp
- Garam Masala: 1/2 tsp
- Coriander Powder: 2 tsp
- Hot Water: As required
- For the Nutty Paste:
- Peanuts: 30 gms
- Sesame Seeds: 10 gms
- Besan (Chickpea Flour): 2 tbsp
- Water: 100 ml
- For Finishing:
- Cream: 1 tbsp
- Desi Ghee: 1 tbsp
- Asafoetida: 1/2 tsp
- Kashmiri Chilli Powder: 1 tsp
Instructions
- Prepare the Fenugreek Leaves:
- Heat 3 tbsp of oil in a pan.
- Add sliced garlic and sauté until golden.
- Add methi leaves, stir-fry until wilted, and set aside.
- Prepare the Masala Base:
- In the same pan, heat 2 tbsp of oil.
- Add chopped garlic, dry red chilies, onions, ginger, and green chilies. Sauté until golden.
- Add tomatoes, salt, turmeric, Kashmiri chili powder, garam masala, and coriander powder. Cook for 10–15 minutes until the mixture thickens.
- Make the Nutty Paste:
- Dry roast peanuts, sesame seeds, and besan.
- Blend into a smooth paste using 100 ml of water.
- Combine and Cook:
- Add the nutty paste to the tomato masala. Mix well and cook for 3–4 minutes.
- Gradually add hot water to achieve the desired consistency.
- Finish the Dish:
- Add the stir-fried methi to the gravy and mix well.
- Stir in cream and a drizzle of desi ghee.
- Top with asafoetida and Kashmiri chili powder for an aromatic finish.
Serve hot with roti, naan, or steamed rice!
Expert Tips
- Blanch the methi leaves before stir-frying to reduce their bitterness.
- Adjust the spice levels by varying the amount of chili powder and green chilies.
- For added creaminess, increase the quantity of cream or ghee.
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