With the arrival of mild winter days, fresh green fenugreek leaves begin filling up local markets, making fenugreek dishes a staple in nearly every household. While fenugreek parathas and traditional vegetable preps are widely loved, those looking to elevate their daily cooking can try making Lasooni Methi. This special recipe incorporates garlic alongside a rich paste made from peanuts, white sesame seeds, and roasted gram flour, which significantly enhances the overall flavor profile. A homemaker from Jalore, Neeta Sony, shared an easy and effective method to prepare this delicious dish.
Preparing and Sauteing the Fenugreek
To begin making Lasooni Methi, start by thoroughly washing fresh fenugreek leaves and chopping them finely. Place a pan on the stove and add a little cooking oil to it. Once the oil gets hot, drop in a few cloves of garlic followed by the chopped fenugreek and a pinch of salt, then saute everything well. Cooking the fenugreek alongside garlic imparts a wonderful aroma to the greens. Once the fenugreek is cooked properly, remove it from the pan and set it aside to let it cool down completely.
Making the Special Peanut, Sesame, and Besan Paste
A signature paste is prepared to elevate the flavor of this curry, requiring roasted peanuts, white sesame seeds, and roasted gram flour to be added to a mixer jar. Add a small amount of water and blend the ingredients into a thick, smooth paste, which helps give the dish its unique texture and rich body. Heat oil in the same pan again, then add finely chopped garlic, onions, ginger, and green chilies, sauteing them thoroughly. Once the onions turn soft and the aromatic ginger-garlic scent fills the air, add turmeric powder, red chili powder, and coriander powder, along with a dash of garam masala for extra flavor. Toss in chopped tomatoes and cook them down, keeping in mind that salt was already added to the greens earlier, so season the masala accordingly.
Finalizing the Lasooni Methi Dish
Once the tomatoes are completely soft and the masala is well-cooked, stir in the prepared peanut, sesame, and besan paste. Combine it thoroughly with the spices and pour in a little water as needed to achieve the right consistency. When the gravy bubbles and cooks, add the previously sauteed fenugreek back into the pan. Mix all the components together and let them simmer on a low flame for a short while so the fenugreek absorbs the rich flavors of the spices. Finally, drizzle a spoon of pure ghee on top to heighten the richness, or use ghee right from the start instead of oil if preferred. This aromatic, spiced Lasooni Methi goes wonderfully when served piping hot with chapatis, bajra rotis, or parathas, bringing a comforting twist to winter meals.
