Lasuni Methi Dhaba Style

Lasuni Methi Dhaba Style

Let’s see how to make lasuni methi dhaba style today. This is a very easy and simple recipe. If you are bored of having the same methi bhaji or paratha, then this is a must try recipe for you. It not only looks nice and tempting but also tastes super delicious. I can assure you that those who don’t like methi, will ask you to make it again. With onset of winter, veggies are available in abundance and at lower rate. Why not use this chance to make tasty lasuni methi!!

Forget the boring menu descriptions—this is your invitation to master the legendary Dhaba Style Lasuni Methi, a dish that promises to outshine even Methi Malai Matar! Discover the secret to achieving that deep, rich color and luscious texture using simple, everyday homemade ingredients. The journey begins by quickly sautéing fresh Methi (fenugreek) leaves with finely chopped Lasun (garlic) to lock in the flavor and keep the greens vibrant.

Recommended Recipes

1. Healthy Methichi Gargati Bhaji – Marathi Recipe
2. Winter special Crispy Methi Paratha – Marathi Recipe
3. Restaurant Style Methi Chaman – Marathi Recipe
4. Methi Matar Malai – Marathi Recipe
5. Dal Methi – Marathi Recipe

Some Interesting facts about Lasuni Methi Dhaba Style :-

The real magic, however, lies in the creamy base: a unique paste created from dry-roasted peanuts, sesame seeds, and roasted gram (daalva), which lends a spectacular body to the curry. This authentic foundation is then gently simmered with a beautiful blend of caramelized onion, tomato, and signature spices, including a touch of Kitchen King Masala and Byadgi Chili Powder for a gorgeous color. The final, dramatic touch that elevates this to true Dhaba quality is the churchurit (sizzling) tempering—fresh garlic deeply roasted in hot ghee, poured over the finished curry to unleash an unforgettable aroma. Get ready to ditch the takeout and enjoy this spectacular, flavor-packed Lasuni Methi with your favorite roti, naan, or bhakri.

Lasuni Methi Dhaba Style

Print Recipe

Serves: 4 People Preparation Time: 10Minutes Cooking Time: 15Minutes 15Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 1/4 cup / 50 gm Peanuts
• 1 tbsp roasted Chana dal
• 1 tbsp white Sesame seeds
• Water as needed
• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• 2 tbsp finely chopped Garlic
• 1/2 bunch chopped Fenugreek leaves
• Salt to taste
• 1 tbsp Oil
• 3 finely chopped Onion
• 1 1/2 finely chopped Tomato
• 1 tbsp Coriander powder
• 1 tbsp Kitchen king masala
• 1/2 tsp Turmeric powder
• 1 tbsp Red chili powder
• Water as needed
• Salt to taste
• 1 tbsp Ghee
• 1~2 tbsp sliced Garlic
• 1 tbsp Red chili powder

Instructions

Step 1: Dry roast peanuts on low to medium heat until they begin to change the color and add roasted chana dal and sesame seeds.

Step 2: Roast it well together until sesame seeds begin to pop up and turn the gas off. Let the mixture cool down completely.

Step 3: Transfer the mixture into a blender jar and blend it well together.

Step 4: Add water and blend it into fine paste. Masala is ready.

Step 5: Heat up oil on medium heat in a pan and add cumin seeds.

Step 6: When cumin seeds splutter, add garlic and fry well until garlic gets nice golden color.

Step 7: Add fenugreek leaves and mix well.

Step 8: Cook it well for about 5-6 minutes. 

Step 9: When methi is almost cooked, add salt and mix well. Turn the gas off and keep the methi aside.

Step 10: Heat up oil in another pan and add onion.

Step 11: Fry well until onion gets light golden color. Add tomato and cook it well together.

Step 12: Add coriander powder, kitchen king masala, turmeric powder and red chili powder and mix well.

Step 13: Add the blended mixture and water and mix well. Add salt and mix well.

Step 14: Simmer the gravy on low heat for about 5 minutes.

Step 15: Add the cooked methi and mix well.

Step 16: For tadka, heat up ghee in a pan and add garlic.

Step 17: Fry well until garlic gets nice golden color and turn the gas off.

Step 18: Add red chili powder and mix well.

Step 19: Add this tadka into the methi bhaji and Mix well. Lasuni methi is ready.

Notes

• Make sure not to cover methi leaves while cooking.
• You can have it with roti or naan or bhakri. You can serve it rice too.

Recipe Video

Servings

This is a rich and intensely aromatic dish where the bitterness of fenugreek (methi) is beautifully balanced by the abundance of garlic. It looks nice and tempting and tastes just awesome. Serve it with roti or naan or bhakri. It goes well with rice too.