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Recipe Of Lasaniya
Spice up dinner tonight with this easy, homemade Recipe Of Lasaniya—an Indian-inspired, garlicky, vegetarian curry main dish that’s both flavorful and traditional.
Full Recipe Introduction
Lasaniya, sometimes called “layered garlic curry,” hails from the heart of regional Indian kitchens. It’s a vegetarian main dish built on a foundation of fragrant garlic, warming spices, and a rich tomato-onion gravy that’s as cozy as a winter quilt. You know what I love about it? Despite its spicy reputation, it’s incredibly approachable—perfect for weeknight cooks and festive gatherings alike. I first discovered Lasaniya at a friend’s Diwali potluck; the aroma of roasted garlic and cumin hooked me instantly. Since then, I’ve tweaked the recipe with homemade yogurt for creaminess, swapped in seasonal veggies, and balanced heat with a touch of honey. As someone who’s spent decades sharing family meals around my kitchen table, I can tell you this dish never fails to earn second helpings—and smiles.
Why You’ll Love This Recipe Of Lasaniya
• Pure garlic bliss: every forkful sings with bold garlic notes.
• Spicy-but-balanced: you control the heat—mild, medium, or fiery.
• Vegetarian comfort food: hearty enough for main-dish status.
• Homemade goodness: no canned shortcuts, just real ingredients.
• Easy weeknight prep: most chopping is done while the pan heats.
• Traditional roots with a twist: classic curry meets modern cook.
• Crowd-pleaser: perfect for potlucks, family dinners, or cozy nights in.
• Flexible ingredient swaps: use what you have—see Variations below.
Ingredients for Recipe Of Lasaniya
• 2 tablespoons vegetable oil (or ghee for extra richness)
• 10–12 garlic cloves, thinly sliced (use fresh, firm bulbs for best flavor)
• 1 large yellow onion, finely chopped (Vidalia onions add sweetness)
• 1-inch piece fresh ginger, grated (substitute ½ teaspoon ground ginger)
• 2 large tomatoes, diced (or 1 cup canned crushed tomatoes)
• 1 teaspoon cumin seeds (or 1 teaspoon ground cumin)
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½–1 teaspoon red chili powder (adjust for your spice preference)
• 1 cup plain whole-milk yogurt (for creaminess; Greek style works too)
• 2 cups mixed vegetables (e.g., cauliflower florets, peas, carrots)
• Salt to taste (about 1½ teaspoons)
• 2 tablespoons chopped cilantro for garnish
• Optional: 1 teaspoon honey or jaggery (to balance acidity)
Ingredient Tips:
– Choose firm, plump garlic bulbs to avoid a bitter taste.
– Let yogurt come to room temperature to prevent curdling.
– Use fresh spices if possible; they bump up the flavor by at least 50% (trust me).
Directions for Recipe Of Lasaniya
- Warm the Pan: Heat oil or ghee over medium heat in a heavy-bottomed skillet. When shimmering, add cumin seeds—let them sizzle until fragrant (about 10 seconds).
- Sauté Onion & Garlic: Toss in sliced garlic and chopped onion. Stir constantly for 4–5 minutes until onions turn translucent and garlic edges start to brown—watch closely to avoid burning.
- Add Ginger & Spices: Mix in grated ginger, coriander, turmeric, garam masala, and chili powder. Stir for 1 minute until spices bloom and coat the onions in a spicy paste.
- Tomato Time: Stir in diced tomatoes (or canned), season with salt, and simmer for 5–6 minutes, breaking down chunks with your spoon—look for oil starting to separate along the edges.
- Veggie Addition: Add mixed vegetables, then cover and cook for 8–10 minutes on low, stirring occasionally. If it looks too thick, splash in 2–3 tablespoons of water.
- Yogurt Swirl: Lower heat to medium-low. Whisk yogurt until smooth, then gradually stir it into the curry—this ensures no curdling. Cook for another 3–4 minutes until the sauce is creamy and slightly thickened.
- Balance & Garnish: Taste and adjust salt or heat. Drizzle honey if you like a subtle sweetness. Turn off heat, sprinkle chopped cilantro, and let it rest for a couple of minutes before serving.
Tip: If your curry looks too oily at the end, blot the surface gently with a paper towel—instant lightening without losing depth.
Servings & Timing
Makes 4–6 servings (as a main dish)
Prep Time: 15 minutes (chopping, measuring)
Cook Time: 25 minutes
Total Time: 40 minutes (perfect for busy evenings)
Variations
• Creamy Paneer Twist: Stir in 8 oz cubed paneer for extra protein.
• Spicy Spinach Kick: Add 2 cups chopped spinach in step 5 for color and iron.
• Chickpea Boost: Swap half the veggies for a 15-oz can of chickpeas (drained).
• Coconut Curry Flair: Replace yogurt with ¾ cup coconut milk for a tropical note.
• Low-Carb Option: Use cauliflower rice instead of mixed veggies.
• Tandoori Inspiration: Marinate tofu cubes in tandoori spices and fold in at the end.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days. Stir well before reheating.
Freezer: Keeps for up to 2 months—thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water or yogurt if needed to restore creaminess.
Make-Ahead: Prep the tomato-onion base a day ahead; finish with veggies and yogurt just before serving.
Notes
– I learned that adding garlic early gives a mellower, roasted flavor—add it later if you want a sharper bite.
– Whisk yogurt by hand rather than dumping it in; it’s a small step that really pays off.
– If your curry is too tangy, try a pinch of baking soda (just ⅛ teaspoon) to mellow acidity.
– Leftover Lasaniya makes an incredible wrap filling with naan or warm tortillas.
FAQs
Q: Is Lasaniya gluten-free?
A: Yes—this recipe uses no wheat. Simply serve with gluten-free flatbread or rice.
Q: How spicy is it?
A: Mild to medium by default—you control chili powder and can omit it for a kid-friendly version.
Q: Can I use dried garlic instead of fresh?
A: Fresh garlic is best for flavor and texture, but 1 teaspoon garlic powder works in a pinch.
Q: What’s the best accompaniment?
A: Steamed basmati rice or warm naan bread soak up every saucy drop.
Q: How do I make it vegan?
A: Swap yogurt for coconut or cashew cream and use oil instead of ghee.
Q: Can I double the recipe?
A: Absolutely—just use a larger pot and increase cook time by a few minutes for vegetable steaming.
Q: Why did my yogurt curdle?
A: Likely too-hot pan; temper yogurt by stirring in a few spoons of curry before adding it in.
Q: Can I add meat?
A: Sure—marinated chicken or lamb cubes work well; sauté them before onions and garlic.
Conclusion
This Recipe Of Lasaniya is a vegetarian garlic curry treasure that’s as easy as it is unforgettable—layered flavors, simple steps, and plenty of room for your own spin. Give it a whirl tonight, then swing back to let me know how your family reacted (spoiler: they’ll ask for seconds). Hungry for more? Check out my Homemade Palak Paneer or Spicy Aloo Gobi recipes next!
Lasaniya
Ingredients
- 2 tablespoons vegetable oil or ghee for extra richness
- 10-12 garlic cloves thinly sliced
- 1 large yellow onion finely chopped
- 1-inch piece fresh ginger grated (substitute ½ teaspoon ground ginger)
- 2 large tomatoes diced (or 1 cup canned crushed tomatoes)
- 1 teaspoon cumin seeds (or 1 teaspoon ground cumin)
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½-1 teaspoon red chili powder (adjust for your spice preference)
- 1 cup plain whole-milk yogurt for creaminess; Greek style works too
- 2 cups mixed vegetables (e.g., cauliflower florets, peas, carrots)
- Salt to taste (about 1½ teaspoons)
- 2 tablespoons chopped cilantro for garnish
- 1 teaspoon honey or jaggery (to balance acidity)
Instructions
- Heat oil or ghee over medium heat in a heavy-bottomed skillet. When shimmering, add cumin seeds—let them sizzle until fragrant (about 10 seconds).
- Toss in sliced garlic and chopped onion. Stir constantly for 4–5 minutes until onions turn translucent and garlic edges start to brown—watch closely to avoid burning.
- Mix in grated ginger, coriander, turmeric, garam masala, and chili powder. Stir for 1 minute until spices bloom and coat the onions in a spicy paste.
- Stir in diced tomatoes (or canned), season with salt, and simmer for 5–6 minutes, breaking down chunks with your spoon—look for oil starting to separate along the edges.
- Add mixed vegetables, then cover and cook for 8–10 minutes on low, stirring occasionally. If it looks too thick, splash in 2–3 tablespoons of water.
- Lower heat to medium-low. Whisk yogurt until smooth, then gradually stir it into the curry—this ensures no curdling. Cook for another 3–4 minutes until the sauce is creamy and slightly thickened.
- Taste and adjust salt or heat. Drizzle honey if you like a subtle sweetness. Turn off heat, sprinkle chopped cilantro, and let it rest for a couple of minutes before serving.
