Lasooni Methi Sabzi Restaurant Style Recipe Sanjeev Kapoor Khazana

Two sharp flavours, from the mustard oil and garlic. This methi sabji is cooked in spices and a nutty paste.

LASOONI METHI SABZI

Ingredients

3-4 garlic cloves (lasoon)
4 tbsps chopped garlic (lasoon)
1 medium bunch of fenugreek leaves (methi)
2-3 tbsps roasted peanuts
2 tbsps gram flour
2 tbsps white sesame seeds
1 tsp poppy seeds, soaked in 2 tbsps water
4 tbsps mustard oil
1 tsp cumin seeds
2 medium onions, chopped
1 medium tomato, chopped
tsp turmeric powder
1 tsp coriander powder
tsp red chilli powder
1 tsp garam masala powder
2 green chillies, slit
2 tbsps chopped fresh coriander leaves
Sliced fried garlic for garnish
Paranthas for serving

Method

1. Transfer roasted peanuts in a grinder jar. Add garlic, gram flour, white sesame seeds, poppy seeds along with water. Add cup water and grind to fine paste.
2. Heat 2 tbsps mustard oil in a pan. Once it smokes, add 1 tbsp garlic and saut for 30 seconds.
3. Add fenugreek leaves and saut for 2-3 minutes. Transfer in a plate and set aside.
4. Heat remaining mustard oil in the same pan. Once it smokes, add cumin seeds and once they start to change the colour, add remaining garlic and saut for 30 seconds.
5. Add onions and saut till golden brown. Add tomato and cook on medium heat or 4-5 minutes or till the tomatoes are soft and pulpy.
6. Add the prepared paste and cook for 2-3 minutes on medium heat.
7. Add cup water and mix well. Cook for 2-3 minutes.
8. Add turmeric powder, coriander powder, red chilli powder, garam masala powder and mix well.
9. Add cooked fenugreek leaves, salt and mix well. Add green chillies and mix well.
10. Add coriander and mix well.
11. Transfer into a serving bowl, garnish fried garlic with and serve hot with paranthas.

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