Ingredients:
- Fresh fenugreek leaves (methi) – 2 cups, washed and chopped
- Garlic cloves – 6-8, finely chopped
- Small onion-1 finely chopped
- Tomato – 1 finely chopped
- Green chili -1 finely chopped (optional, adjust to taste)
- Cumin seeds – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Salt – to taste
- Oil or ghee – 1 tablespoon
Instructions:
This recipe will make 2 servings of Lasuni Methi Sabji.
Heat oil or ghee in a pan over medium heat.
Add cumin seeds , finely chopped garlic and sauté until golden brown.
Add finely chopped onions and sauté until they turn translucent. Further add chopped green chili and chopped tomatoes and sauté
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
Add chopped fenugreek leaves (methi) and mix well with the masala. Cover the pan and let it cook for about 5-7 minutes on low heat, stirring occasionally, until the fenugreek leaves are cooked and tender.
Once cooked, remove the lid and let any excess moisture evaporate, if any, until you achieve your desired consistency.
Serve hot with roti or rice.
