FoodyPuzzle

Zero-Oil Lasooni Methi Sabzi (Dhaba-Style Garlic Fenugreek Curry)

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Dhaba-style lasooni methi sabzi — a zero-oil garlic and fenugreek curry finished with low-fat dahi
30 min total 6g protein 94 kcal
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This dhaba-style lasooni methi sabzi proves you do not need oil to make a rich, creamy curry. Garlic and cumin are dry-roasted for a deep, smoky base, onions are softened in just water and hing, then tomatoes are cooked down and mashed into a glossy masala. Fresh methi (fenugreek) leaves bring a gentle bitterness, and a finish of low-fat dahi makes it creamy — without a drop of oil or cream. Serve hot with chapati for a wholesome, weight-loss-friendly meal.

Why you'll love this recipe:

  • Zero oil and no cream — yet rich, creamy and full of flavour
  • Garlic-forward (lasooni) and dhaba-style, with earthy methi
  • Big on flavour, low in calories — weight-loss-friendly
  • A wholesome everyday sabzi that pairs perfectly with chapati

Instructions

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  1. Dry-roast the cumin seeds and garlic in a pan with no oil, until fragrant and lightly golden.

  2. Add the chopped onion, a pinch of hing, salt and a splash of water. Cover and cook — the water steams the onion for a natural, oil-free sauté.

  3. Add the chopped tomatoes, cover and cook until soft.

  4. Mash everything well with a masher into a smooth masala.

  5. Add the red chilli powder, turmeric and cumin (jeera) powder. Slow-cook until the masala turns glossy.

  6. Add the fresh methi leaves, cover and cook for about 2 minutes.

  7. Lower the flame and stir in the low-fat dahi — this makes it creamy without any cream.

  8. Mix gently and serve hot with chapati.

Mayuri's Tips

  • Dry-roasting the garlic and cumin first builds a deep, smoky base with no oil.
  • Use a splash of water whenever the masala sticks — that is your oil-free sauté.
  • Add the dahi only on a low flame and stir gently so it does not split.
  • Wash the methi well and chop finely; a little salt helps reduce the bitterness.
  • Adjust chilli to taste; a pinch of jaggery balances the methi's bitterness if you like.
  • Use thick, low-fat dahi for the creamiest finish.

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Good to know

Frequently asked questions

Yes. The garlic and cumin are dry-roasted, the onions are softened in water and hing, and the creaminess comes from low-fat dahi — there is no oil or cream at all.

Always add the dahi on a low flame and stir gently. Taking the pan off high heat first, and using thick dahi, keeps it smooth.

Yes. With no oil or cream and plenty of fibre-rich methi, it is low in calories while still creamy and satisfying — ideal for weight-loss meals.

Sprinkle a little salt over the chopped methi and rest it for a few minutes, then squeeze out the liquid. A pinch of jaggery in the curry also balances it.

Each serving has about 6g of protein and 94 kcal, calculated from the exact ingredients used in this recipe.

About 30 minutes from start to finish — 10 minutes of preparation and 20 minutes of cooking.

Yes — like every recipe on FoodyPuzzle, it is 100% vegetarian.

The recipe makes 2 servings. Use the + and − buttons on the recipe card above to scale all ingredient quantities automatically.

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