Lehsuni Methi: Simple Yet Delicious With Seasonal Flavours

Versatility is key in Indian cooking; one vegetable can be prepared in a variety of ways to yield a variety of dishes. Consider the potato as an example. You may come up with countless dishes using potatoes, such as aloo tikki, aloo ki sabji, and aloo paratha. The art of cooking is in that. The flavour of the vegetable should, however, always take centre stage while preparing a dish, it should always be kept in mind. the methi used in the Lehsuni methi recipe. 

Fresh methi saag, also known as fenugreek leaves, are used to make the creamy, spicy, and delectable Lehsuni Methi recipe. You'll lick your fingers right up to the very end since the dish is so delicious. Although you may feel that we have overexplained this dish, trust us—it is worth it. As implied by the name Lehsuni, the meal has a strong garlic flavour and a special combination of additional ingredients that work well with methi. Both the recipe and the ingredients are relatively simple and accessible.You will adore this since it is easy, quick, and tasty to eat with rice or roti and has masaledar flavours of garlic, and methi (fenugreek leaves). 


1/4 cup Gingelly Oil  

10 Whole Garlic  

1 big bowl Chopped Methi  

½ tsp Cumin  

7 Garlic  cloves, finely chopped 

2 Onion, finely chopped 

2 Tomato, finely chopped 

½ tsp Asafoetida 

½ tsp Turmeric Powder  

1 ½ tsp Chilli Powder 

Salt - as required 

½ tsp Garam Masala Powder 

200 ml Water  

For the paste 

2 tbsp Roasted Peanuts  

1 tbsp White Sesame  

1 tbsp Besan  

Water - as required to bring into a smooth paste. 


To make a smooth paste, blend water with roasted peanuts, sesame, and besan. In a pan, heat oil. Add garlic, chopped Methi, asafoetida and sauté until its soft and shrinks. Once done, remove and set it aside. 

Heat oil in the same pan, then add cumin, garlic, and onion slices. Sauté until onion is golden brown. Add the paste, add water as needed to achieve the desired consistency, and boil for 5 minutes. It's time to add the Garam Masala Powder and the sautéed Methi; cook till the mixture until the oil separates; then, it's done! 

Similar to this, methi/fenugreek leaves are used in numerous recipes. Aloo methi, methi matar malai, dal methi, methi puri, methi ka paratha, methi mathri, and many other dishes are some of the well-known recipes made with methi.