This recipe brings the authentic flavors of a dhaba-style dish right into your kitchen. With the aromatic combination of garlic and fenugreek, paired with a rich paste made from roasted peanuts, sesame seeds, besan, and yogurt, this dish is a perfect blend of taste and texture. It's a hearty and flavorful sabzi that will remind you of roadside dhaba meals. Follow this simple step-by-step guide to recreate the magic at home.
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Ingredients
For the paste
fenugreek leaves (washed and chopped)2cup
roasted peanuts2tbsp
sesame seeds1tbsp
roasted besan (gram flour)2tbsp
yogurt4tbsp
water1cup
For frying fenugreek
ghee2tbsp
garlic (finely chopped)6clove- fenugreek leaves (washed and chopped)2cup
salt1tsp
For the masala base
oil2tbsp
cumin seeds1tsp
unit dry red chili2- garlic (finely chopped)4clove
onion (finely chopped)1cup- unit green chili (finely chopped)2
ginger (grated)1tbsp
tomatoes (finely chopped)1cup
spices (like turmeric, red chili powder, coriander powder)1tsp
For finishing
- ghee1tbsp
Nutrition (per serving)
Calories
258.6kcal (12.93%)
Protein
9.1g (18.1%)
Carbs
19.4g (7.04%)
Sugars
5.0g (9.9%)
Healthy Fat
8.5g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
How to make Dhaba Style Lasooni Methi
Prepare the paste
- Step 1
Wash and chop the fenugreek leaves. In a mixie jar, combine roasted peanuts, sesame seeds, roasted besan, yogurt, and water. Blend until a smooth paste is formed.
Fry the fenugreek
- Step 1
Heat ghee in a pan. Add garlic, fenugreek leaves, and salt. Fry the fenugreek for two to three minutes until aromatic.
Prepare the masala base
- Step 1
In another pan, heat oil and add cumin seeds, dry red chili, garlic, onion, green chili, and ginger. Fry the onion until golden brown.
- Step 2
Add tomatoes and spices. Cook until the tomatoes are well-fried and the oil starts to separate from the sides.
Combine and cook
- Step 1
Add the prepared paste, fried fenugreek, and water to the masala base. Mix well, cover, and let it cook for ten minutes.
- Step 2
After ten minutes, drizzle a little ghee on top and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
258.6kcal (12.93%)
Protein
9.1g (18.1%)
Carbs
19.4g (7.04%)
Sugars
5.0g (9.9%)
Healthy Fat
8.5g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the fenugreek leaves are washed thoroughly to remove any bitterness.
Roasting the peanuts and besan enhances the flavor of the dish.
Adjust the spice level according to your preference by adding more or fewer chilies.
Serve with roti, naan, or rice for a complete meal.
FAQS
Can I use dried fenugreek leaves instead of fresh?
Yes, you can use dried fenugreek leaves (kasuri methi), but fresh leaves provide a better texture and flavor.
What can I substitute for ghee?
You can use butter or oil as a substitute for ghee, but ghee adds a traditional flavor to the dish.
Can I make this dish vegan?
Yes, you can substitute yogurt with a plant-based alternative and use oil instead of ghee.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
What can I pair this dish with?
This dish pairs well with roti, paratha, naan, or steamed rice.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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