Rajasthani ( Garlic Curry ) Lahsoon Subzi Recipe- Vegan
This is a special recipe passed on to my husband from my father in law. It was the first time, even for me to taste something so much lip smacking and flavorful (being a native from south India). If you love garlic and you love Indian food, then trust me you are going to enjoy this ❤ 🙂
Lahsoon subzi / Garlic curry is a traditional Rajasthani (North western part of India) cuisine. This is something you don’t get in restaurants or any other part of India. It is that special food, you get to relish once in a while and only in certain part of the country. Now you understand why it is special.
Garlic – 30 to 40 cloves -peeled ( but not chopped)
Tomato – 1 medium chopped
Green chilies – 2 to 3 chopped
Onion – 1 chopped
Cumin Seeds – 1/2 tablespoon
Coriander powder – 1 tablespoon
Red chili powder – 1 tablespoon
Cumin Powder – 1/2 tablespoon
Turmeric – 1/4 tablespoon
Salt – as required for taste
Asafetida (Hing) – 2 pinch
Vegan butter / Any vegetable oil – 2 to 3 tablespoons
Water – 2 to 3 cups
I used a pressure cooker to make this recipe, it makes the cooking time very less and fuel efficient. If you do not have one, no problem! Just use a wok that will do the work.
Start by heating your vegan butter / oil. I used a coconut oil based vegan butter. Once the butter is melted add asafetida and cumin seeds. Give it a minute until the seeds get brown and flutter. Add in the garlic first, and let them fry in medium/low heat for 2-3 minutes. The garlic will add its flavor to the butter. The garlic will turn slightly brown and go soft, now add the chopped onions and green chilies. Fry for another 2 minutes. When you notice the onions going translucent, add in the spices. One efficient way to do this is take some water (1/4 of a cup) in a small bowl and add in cumin , coriander, red chili and turmeric powder. Mix them well and pour in the wok. This will prevent the spices from getting burnt (of course you could directly add them as well). Let the spices cook for a minute to two. Add in the tomatoes and salt. Adding salt after tomatoes always helps the tomatoes cook faster. Give the mixture good stir for a minute. Add in 2 to 3 cups of water (as much as you prefer for the gravy). You could go for more or less on how thick or watery you need. Close the pressure cooker lid and let it cook on medium heat. Switch it off after 3 complete whistles and let it cool down before serving. If you are using a wok then let the gravy boil for 5 – 6 minutes in medium heat. Cut one of the garlic and check if it is cooked right. When garlic is soft and get’s cut easily, your curry is ready.
This curry tastes best with roti, Indian wheat bread but you could also serve it with white rice. Pour the curry all over the roti (as in the picture) let the juices and flavor soak in. Serve hot and enjoy the yumminess in your tummy 🙂 . Don’t worry about the butter and the oil, you deserve it once in a while! You could work it off later at the gym or at home with some refreshing yoga. Try it and let me know how you liked it in the comments.
………….. Until next time ❤ Vegandiarist 🙂