Lasooni Methi Sabzi

Ingredients

• 3-4 garlic cloves (lasoon)
• 4 tablespoons chopped garlic (lasoon)
• 1 medium bunch of fresh fenugreek leaves (methi), chopped
• 2-3 tablespoons roasted peanuts
• 2 tablespoons gram flour
• 2 tablespoons white sesame seeds
• 1 teaspoon poppy seeds, soaked in 2 tablespoons water
• 4 tablespoons mustard oil                
• 1 teaspoon cumin seeds
• 2 medium onions, chopped
• 1 medium tomato, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 2 green chillies, slit
• 2 tablespoons chopped fresh coriander leaves
• Sliced fried garlic for garnish
• Paranthas for serving

Method

1. Put roasted peanuts into a grinder jar, add garlic, gram flour, white sesame seeds, poppy seeds along with water and ¼ cup water and grind to fine paste.
2. Heat 2 tablespoons mustard oil in a pan. Once it smokes, add 1 tablespoon chopped garlic and sauté for 30 seconds.
3. Add fenugreek leaves, mix and sauté for 2-3 minutes. Transfer into 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, mix and sauté for 30 seconds.
5. Add onions, mix and sauté till golden brown. Add tomato, mix and cook on medium heat or 4-5 minutes or till the tomato is soft and pulpy.
6. Add the prepared paste, mix and cook for 2-3 minutes on medium heat.
7. Add ¾ cup water and mix well. Cook for 2-3 minutes.
8. Add turmeric powder, coriander powder, red chilli powder and garam masala powder and mix well.
9. Add cooked fenugreek leaves and salt and mix well. Add green chillies and mix well. Add coriander leaves and mix well.
10. Transfer into a serving bowl, garnish fried garlic with and serve hot with paranthas.