Lahsuni Methi

To make Lahsuni Methi, start by washing and finely chopping 2 cups of fenugreek leaves. Peel and crush 5 cloves of garlic. Heat 1 tablespoon of oil in a pan over medium heat, add 1 teaspoon of cumin seeds and let them splutter. Then, add the crushed garlic and sauté until golden brown. Mix in 1 teaspoon each of turmeric powder, red chili powder, and salt. Finally, add the chopped fenugreek leaves and stir-fry for about 5-7 minutes until they wilt. Serve hot with roti or rice.

Yes, Lahsuni Methi is suitable for vegan diets as it contains no animal products. The dish is made with fenugreek leaves, garlic, and spices, making it a flavorful and healthy option for those following a plant-based lifestyle.

If you can't find fenugreek leaves, you can substitute them with spinach or mustard greens for a similar texture and flavor. However, keep in mind that the unique taste of fenugreek will be different. You can also use dried fenugreek leaves (kasuri methi) if fresh leaves are unavailable, but use them sparingly as they are more concentrated in flavor.

To store leftover Lahsuni Methi, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, you can warm it in a pan over low heat or in the microwave until heated through. Avoid storing it for too long to maintain its flavor and texture.

Lahsuni Methi pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside a cooling yogurt raita or a simple salad to balance the flavors. For a complete meal, consider serving it with lentil dal or a protein of your choice.