How to make this Delicious Lasuni Methi/Fenugreek leaves recipe

This Lasuni Methi recipe is a creamy, spicy and delicious dish made from fresh methi saag/fenugreek leaves. The dish is so tasty that you will keep licking your fingers till the end. You will think it as an over description of this dish but believe me, its worth it. As the name says Lasuni, the dish has a punch of garlic taste with unique blend of other ingredients complimenting with methi. The recipe is very simple and the ingredients are also very common.

A vegetable can be cooked in so many ways creating many dishes from it. Take potato, for example, and you can name endless recipes like aloo paratha, aloo ki sabji, aloo tikki and many more delicious recipes. That’s is the magic of cooking. However one should always remember that while making a dish the taste of the vegetable should always dominate. Like methi in Lasuni methi recipe.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Tori/ Turai ka Bharta 

Methi Matar Malai/Fenugreek & Green peas curry 

Similarly, there are many recipes made using methi/fenugreek leaves. Some of the popular recipes made from methi are aloo methi, methi matar malai, dal methi, methi puri, methi ka paratha, methi mathri  and many more. One of the popular dishes from methi is Lasuni methi  recipe which I will be sharing with you all today.

Ingredients:

• Fresh methi/fenugreek leaves – 1 bunch
• Garlic cloves – 7 to 8
• Chopped garlic – 1 1/2 tsp
• Onion – 2 medium
• Chopped tomato – 1
• Red chilli powder – 1 tsp
• Jeera/cumin – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Whole red chilli – 3 to 4
• Oil – 3 tbsp
• Salt – to taste

For the paste

• Peanuts – 1 tbsp
• Sesame seeds/til – 1 tbsp
• Besan/chickpea flour – 1 tbsp

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Directions for making Lasuni Methi/Fenugreek leaves recipe:

For making the paste

• Dry roast peanuts, sesame seeds/til and besan/chickpea flour separately. Now this is an important step so don’t skip it. Roasting will enhance their taste and will make the dish more flavourful. For besan/chickpea flour it is very important to roast it as raw besan is more sticky and the dish will also get the raw taste of it. Remove the skin of the peanuts. Keep them aside to cool down. Then make a paste from these three ingredients by adding some water.

Make Lasuni methi recipe

• Wash the methi leaves with water and remove as much water as you can by keeping it on a kitchen towel.

• Heat 1 to 2 tsp of oil in a kadai/pan.
• Add jeera and whole garlic cloves. Cook it for few seconds.
• To this add methi/fenugreek leaves.
• Cook on high flame for 5 minutes. Season with salt and cook for 2 minutes. Keep it aside.

• Keep all the ingredients ready and handy.

• In another kadai/pan heat 2 to 3 tbsp of oil.
• Add Chopped garlic and whole red chilli. Saute for few seconds and then add chopped onion.
• Cook the onion till it turns pink or becomes translucent.

• Now season it with red chilli powder, turmeric powder and garam masala powder. Mix all the ingredients properly.

• Add chopped tomato and cook till soft.

• Add the prepared paste and give it a mix.

• Cook the paste till it leaves oil. Stir occasionally.

• Finally add cooked methi and mix.

• Add some hot water to get the required consistency. Adjust the salt.
• Cook for another 2 minutes.
• Give more taste by tempering with chopped garlic in oil.

• Serve hot with any roti.