Lasooni Methi

In the link above your will find an awesome recipe for Lasooni Methi from Madhuli's blog. I tried it with the exact same measures and it was yummy. So go ahead and give it a try.

For those who can't open the link I am pasting the recipe as it is from that blog:

 1 bunch Methi (fenugreek) cleaned, washed and chopped. (Add the tender stalks if you like)
2 large onions chopped
10-12 garlic cloves peeled and chopped
~ 2tbsp tomato puree
½ tsp Garam Masala
½-1 tsp Red chilli powder
¼ tsp sugar (or just a pinch)
½ tsp Cumin seeds
Salt to taste
~5-6 tsp Oil for the
1 tsp Ghee(clarified butter/optional)
Blanch the Methi leaves for ~ 4-5 minutes in as little water as possible along with some salt. Drain and keep aside. Don’t discard the water; it can be used for making rasam or soups.
Heat 1 tsp oil in a wok/ pan. Add ~ 2-3 chopped garlic cloves  and sauté till the onion turns a light brown color.
Cool and grind in a blender to a smooth paste (add 1-2 tsp water if required)
(to save time:alternatively you can directly grind the onion and garlic in the blender to a fine paste without first sautéing and then fry it in oil)
Heat 2-3 tsp oil +1 tsp ghee in the same wok. Add cumin seeds and add the onion paste. Fry well till the paste turns brown (~ 7-8 minutes)
Add the spice; red chilli powder, garam masala, turmeric powder and fry for 1 minute more.
Add the tomato puree. Cook for 1-2 minutes.
Add the blanched methi leaves.
Mix well. Add salt and pinch of sugar and mix again.
Add ~3/4^th cup water and cook for 2 minutes more or till gravy turns to a slightly thick consistency.
Remove from stove top.
In a small pan heat remaining oil. Add the remaining chopped garlic and fry till light brown. (If you like spicy food you can add chopped green chillies to the oil too)
Add the fried garlic along with the oil to the Methi gravy.
Serve hot with Naan or Tandoori Roti.


Note 1: This recipe demands a generous amount of oil for the tadka and tempering compared to my usual 2 tsp oil; but once in a while I don’t mind pleasing the palate . You can reduce the amount of oil used.
Note 2: For a rich gravy you can also add 2-3 cashenuts to the onions and then grind.