Lasuni Methy/ Methi Curry(Garlicky Fenugreeks leaves gravy) Maharashtrian Recipe

• Servings: 3-4
• Preparation time: 5-7 minutes.
• Frying time: 10-12 minutes.
• Cooking time: 4-5 minutes.
• Total time: 24 minutes.

My hobby is to explore and seek to go the depths of regional Indian cooking. When we shifted to Mumbai, I knew lasuni methy/Methi curry as a staple food in Maharashtrian households.

In this recipe curry marry the intense aroma of garlic (lasun) with the slightly bitter taste of methi (fenugreek leaves), making it a perfect choice for those who don’t like methi, they will not only cherish for its taste but also for its nutritional value.

“Lasuni Methy/Methi Curry(Garlicky Fenugreeks leaves gravy) Maharashtrian Recipe”, a harmonious blend of aromatic garlic and earthy fenugreek leaves, offers a delightful culinary experience, uniquely rooted in the tradition of Maharashtra.

The dish has flavours of Maharashtrian cuisine, in this recipe they use peanuts and sesame seeds which are prominent in the regional cuisine, while besan adds a smooth and creamy texture to the gravy.

Blend of flavours is not only pleasing to the palate but also offers health benefits, such as anti-inflammatory properties and digestion aid, thanks to the fenugreek leaves.

This curry is typically made by sautéing garlic until golden and aromatic, which sets the foundational flavour.

Tomatoes are often included to add a slight tanginess and to help form a thick gravy. Lasuni Methi Curry is usually served with flatbreads like Roti or Naan or with Rice, making it a comforting meal option, especially during cooler weather.

Ingredients:

• Fresh Fenugreek leaves (methi): 2 cups (chopped)
• Peanuts: 1/4 cup (roasted)
• Sesame seeds: 1 tablespoon (roasted)
• Besan (gram flour): 1 tablespoon
• Garlic Pods: 2-3 no.
• Onions: 1 no.( medium)
• Tomatoes: 2no.( medium)
• Ginger: 1” piece
• Cumin: 1 teaspoon
• Coriander powder: 1 teaspoon
• Red chilli powder: 1/2 teaspoon
• Salt: 1 teaspoon
• Mustard Oil/Cooking oil: 3-4 tablespoon
• Peanut and sesame seed (roasted): for garnishing

Preparation :

1. Make fine paste of peanut, sesame and besan with water.
2. Chop onion, garlic, ginger and tomato into small pieces.

Method:

1. Heat oil in a pan, when oil starts to smoke add cumin; sputter for few seconds, add chopped garlic. Sauté on medium flame until the garlic turns golden. Take out 1 teaspoon for garnishing, keep aside.
2. Add chopped onions, sauté until they are translucent. Add chopped tomatoes, coriander powder, chilli powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
3. Add the ground peanuts, sesame and besan paste to the pan.
4. Mix well and cook for about 2-3 minutes on low flame.
5. Add chopped methi leaves, mix well and continue to saute on medium flame for couple of minutes, it will change the colour and starts shrinking, continue to cook on medium flame. Add just 1 cup of  water bring the curry to a boil. Lower the heat and simmer for another 3-4 minutes to reach the desired consistency
6. Sprinkle the roasted sesame seeds, peanuts  and fried garlic over the curry. Serve hot with bhakri (a type of Maharashtrian flatbread), chapati, or rice.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Lasuni Methy/ Methi Curry(Garlicky Fenugreeks leaves gravy) Maharashtrian Recipe by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.