Fenugreek with Garlic

Name: Fenugreek with Garlic (Lasooni Methi)
Yield: Serving 4
Cuisine: Indian
Ingredients: 3 tbsp vegetable, corn or groundnut (peanut) oil; 3 tbsp vegetable, corn or groundnut (peanut) oil; 3 tbsp vegetable, corn or groundnut (peanut) oil; 3 tbsp vegetable, corn or groundnut (peanut) oil; 3 tbsp vegetable, corn or groundnut (peanut) oil; Chapati or paratha, to serve; Chapati or paratha, to serve; Large handful of cilantro/coriander leaves, finely chopped; Salt, to taste; 2 tomatoes, deseeded and finely chopped; Large handful of cilantro/coriander leaves, finely chopped; 2 small green chilies, chopped; 2 bunches of fenugreek leaves (methi), washed, dried, thick stems removed and chopped; 1½ tbsp chopped garlic; 1 red onion, finely chopped

Lasooni Methi

Preparation info

Serving
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

Lasooni methi is, without a doubt, one of the greatest dishes that we came across on our trip to Aurangabad, India. Originating in Maharashtra in the western peninsular region of India, this recipe follows the simple steps of simmering a healthy leafy green vegetable and acts as a flavour booster when added to vegetables.

Ingredients

3 tbsp vegetable, corn or groundnut (peanut) oil
1½ tbsp chopped garlic

Asia
India
Maharashtra
Main course
Vegan

Method

Heat the oil in a saucepan or wok over a medium-low heat, then add the garlic and sauté for 10–15 seconds until it turns light brown. Next, add the red onion and fry for 10 minutes until well softened. Add the green chilies and the methi leaves. Partially cover the pan with a lid and cook for 8–10 minutes until the leaves have softened.

Add the chopped tomatoes and the cilantro and seas