Lasooni Methi is a delicious and aromatic Indian dish made with fresh fenugreek leaves (methi) and a generous amount of garlic (lasoon). This dish combines the slightly bitter taste of methi with the bold and rich flavor of garlic, creating a unique balance of flavors. It is a popular dish in North Indian households and is often enjoyed with rotis, parathas, or steamed rice. Whether you’re looking for a healthy, nutrient-packed meal or simply a flavorful side dish, Lasooni Methi is a great choice.
Table of Contents
Ingredients
To prepare Lasooni Methi, you need the following ingredients:
Main Ingredients:
- 2 cups fresh fenugreek leaves (methi), chopped
- 15-20 garlic cloves, finely chopped
- 1-2 medium-sized onion, finely chopped
- 1-2 medium-sized tomato, chopped
- 2 teaspoon sesame seeds
- 1/2 cup peanuts
- 1/2 cup roasted chana dal
- 1 green chili, chopped (optional)
Spices and Seasoning:
- 2-3 red chilis
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 2 ½ tablespoon oil or ghee
- 1 tablespoon butter (optional)
Optional Ingredients:
- 1 teaspoon lemon juice (for extra tanginess)
- 2 tablespoons fresh cream (for a richer texture)
Step-by-Step Recipe
Step 1: Roasting and Grinding the Base Masala
- Heat a pan over medium heat.
- Add sesame seeds, Peanuts and roasted chana dal.
- Roast it until it turns golden brown. Remove it from the heat and allow it to cool down completely.
- Grind it all to a fine paste in a mixer grinder by adding some water.
Step 2: Preparing the Fenugreek Leaves
- Pluck the methi leaves from the stems and wash them thoroughly under running water to remove any dirt.
- Squeeze out excess water from the leaves and chop them finely.
- Heat oil in a pan or wok.
- Add some chopped garlic cloves and the entire chopped methi leaves.
- Cook it for about 5-10 minutes without any lid to get the perfect green color and the crunchy texture.
- Remove it from heat and set it aside.
Step 3: Making the Final Dish
- Heat oil or ghee in a pan over medium heat.
- Add cumin seeds, red chilis and finely chopped garlic and sauté until it turns golden brown. The aroma of garlic should be strong and fragrant.
- Now add chopped onion and allow it to turn golden brown.
- Stir in the chopped tomatoes and cook until they turn soft and mushy.
- Add salt to taste.
- Add turmeric, red chili powder, and coriander powder. Mix well and cook for another minute. Add some water to avoid burning.
- Now add masala from the grinder and cook until the oil starts to separate from the sides of the pan.
Step 4: Final Touches and Serving
- Add the cooked methi leaves and mix well with the masala.
- Add garam masala and cook for another 2 minutes.
- If using butter or fresh cream, add it now and mix well for a richer taste.
- Turn off the heat and add lemon juice if desired.
- Serve hot with roti, paratha, or rice.
Tips for Perfection
- Always soak and squeeze the methi leaves to reduce bitterness.
- Using ghee instead of oil enhances the flavor.
- Do not overcook the methi; it should remain slightly crunchy.
- Adjust the garlic quantity based on your preference. More garlic enhances the aroma and taste.
Serving Suggestions
- Serve Lasooni Methi with hot phulkas or chapatis.
- It pairs well with jeera rice or plain steamed rice.
- You can serve it as a side dish with dal and sabzi for a wholesome meal.
Common Mistakes to Avoid
- Burning the garlic: Overcooked garlic turns bitter and ruins the dish.
- Adding too much salt initially: Adjust it accordingly while cooking.
History and Origin
Lasooni Methi is rooted in North Indian cuisine, particularly in Punjab and Rajasthan, where garlic is widely used to enhance flavors. The dish is an extension of traditional methi-based sabzis, incorporating the rich, garlicky taste for a bold and comforting meal.
Health Benefits of Lasooni Methi
- Rich in Iron and Fiber: Methi leaves help in improving digestion and increasing hemoglobin levels.
- Boosts Immunity: Garlic is known for its antibacterial and antiviral properties.
- Good for Diabetics: Fenugreek helps in regulating blood sugar levels.
- Supports Heart Health: Garlic and methi are known for reducing cholesterol levels and promoting heart health.
Variations of Lasooni Methi
- Lasooni Methi Paneer: Adding paneer cubes makes it more nutritious and protein-rich.
- Lasooni Methi Dal: A fusion of lentils and methi with garlic tempering.
- Spicy Lasooni Methi: Adding extra green chilies or black pepper makes it spicier.
- Creamy Lasooni Methi: Adding fresh cream enhances the texture and makes it more luxurious.
Regional Cuisines and How They Adapt the Recipe
- Rajasthani Lasooni Methi: Often made with dry methi leaves (kasuri methi) and more garlic.
- Maharashtrian Version: Uses a spicy and tangy tamarind touch.
- Punjabi Style: Made with butter and often paired with makki ki roti.
- South Indian Twist: Some variations include coconut or curry leaves for a distinct flavor.
Frequently Asked Questions (FAQs)
1. Can I use dried methi (Kasuri Methi) instead of fresh methi?
Yes, but dried methi has a more concentrated flavor, so use only 2-3 tablespoons for this recipe.
2. How do I store leftover Lasooni Methi?
Store it in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
3. Can I make this recipe without garlic?
Garlic is the key ingredient, but if you prefer, you can reduce or skip it and add more onions for flavor.
4. Is this dish good for weight loss?
Yes! Methi is low in calories and high in fiber, making it a great addition to a weight-loss diet.
5. Can I add potatoes or other vegetables to this dish?
Absolutely! Adding potatoes, carrots, or bell peppers can enhance the dish and make it more filling.
To know more about Methi (Fenugreek) click here
To know more about Lasoon (Garlic) click here
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