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

Method.

1. Transfer roasted peanuts in a grinder container. Add garlic, gram flour, white sesame seeds, poppy seeds along with water. Include 1/4 cup water and grind to great paste.
2. Heat 2 tablespoons mustard oil in a pan. Once it smokes, include 1 tablespoon garlic and sauté for 30 seconds.
3. Add fenugreek leaves and sauté for 2-3 minutes. Transfer in a plate and reserved.
4. Heat staying mustard oil in the same pan. Once it smokes, include cumin seeds and as soon as they start to change the colour, add staying garlic and sauté for 30 seconds.
5. Include onions and sauté till golden brown. Include tomato and cook on medium heat or 4-5 minutes or till the tomatoes are soft and pulpy.
6. Include the prepared paste and cook for 2-3 minutes on medium heat.
7. Include 3/4 cup water and mix well. Cook for 2-3 minutes.
8. Add turmeric powder, coriander powder, red chilli powder, garam masala powder and blend well.
9. Add prepared fenugreek leaves, salt and blend well. Include green chillies and blend 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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