Lahsun Methi is a traditional winter dish in North India, especially in Punjabi households. Fenugreek leaves are abundant in the cold season and are cooked with garlic to create a warming, nutritious curry that is often served with flatbreads during family meals.

In Punjab, the curry is made with mustard oil and a roasted peanut‑besan coating, while in Gujarat a sweeter version adds jaggery. In South India, coconut milk may replace the roasted mixture, giving a milder flavor.

It is typically served hot with bajra or wheat roti, sometimes accompanied by plain rice. A dollop of ghee on top and a side of fresh cucumber raita complete the traditional plate.

Lahsun Methi is popular during the winter harvest festivals like Lohri and Makar Sankranti, as well as on family gatherings when fresh fenugreek is at its peak.

The unique roasted peanut‑besan‑sesame powder adds a nutty depth and thickens the gravy without using dairy. The dry‑sauté technique removes the natural bitterness of fenugreek, resulting in a balanced, aromatic curry.

Common errors include under‑roasting the gram flour, which leaves a raw taste, and not sautéing the fenugreek long enough, leading to bitterness. Also, adding cold water to the hot roasted powder can cause clumping.

Mustard oil provides a pungent, sharp flavor that complements fenugreek’s natural bitterness and enhances the overall aroma. It is a traditional fat used in Punjabi cooking for winter dishes.

Yes, the curry can be prepared a day in advance. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low heat, adding a splash of water if needed.

The gravy should be thick but glossy, coating the fenugreek leaves evenly. The leaves should be tender, no longer raw, and the curry should have a deep reddish‑orange hue from Kashmiri chili.

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