Recipe Of Lasaniya
Make this Recipe Of Lasaniya, a spicy, garlic-rich vegetarian curry that’s easy, flavorful, and ready in under an hour.
This warming Indian main dish features layers of savory garlic, tangy tomatoes, and cozy spices—perfect for a weeknight supper or festive gathering. Rooted in traditional flavors yet surprisingly straightforward, it’s a homemade curry everyone will rave about.
Full Recipe Introduction
Lasaniya hails from the heart of Indian home cooking, where every family adds its own twist—some extra chilies, others more yogurt. What makes this version special is its balance: bold garlic meets mellow coconut milk in a velvety curry that’s both nourishing and light on your schedule. I first tested it on a chilly autumn evening, inspired by a market haul of fresh ginger and ripe tomatoes. Ever since, my book club—and even picky teenagers—ask for seconds. With plenty of veggies, protein-rich chickpeas, and a hit of heat, it’s a healthy vegetarian main dish you’ll turn to again and again.
Why You’ll Love This Recipe
• Ready in under 50 minutes—no marathon cooking sessions
• Uses pantry staples plus fresh garlic for a real flavor punch
• Vegetarian and rich in plant-based protein (about 12 g per serving)
• Perfectly spicy but easily adjustable—start mild, then crank up the heat
• Make-ahead friendly (better flavors after a day in the fridge)
• Freezer-safe: stash single portions for busy nights
• Crowd-pleaser for potlucks, family dinners, or casual date nights
• Low in saturated fat yet creamy, thanks to coconut milk and Greek yogurt
• Customizable: swap chickpeas for paneer or add spinach at the end
Ingredients
• 2 tablespoons avocado or vegetable oil (coconut oil for extra aroma)
• 1 large yellow onion, finely chopped (about 1½ cups)
• 6 cloves garlic, minced (the lasaniya namesake—don’t skimp!)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon jarred paste)
• 2 teaspoons garam masala (sub: curry powder + pinch of cinnamon)
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon red chili powder (or 1 teaspoon flakes for medium heat)
• 1 can (14 oz) diced tomatoes, undrained (use San Marzano for sweetness)
• 1 can (14 oz) full-fat coconut milk (for richness)
• 1 cup low-fat plain Greek yogurt (or vegan coconut yogurt)
• 2 cups cooked chickpeas (about 1 can, drained)
• 1 cup baby spinach or kale, roughly chopped (optional)
• Salt to taste (start with 1 teaspoon)
• Fresh cilantro, chopped, for garnish
• Juice of half a lime (brightens flavors)
Directions
1. Heat oil in a deep skillet over medium heat. When it shimmers, add onion. Stir for 5 minutes until translucent and just starting to brown—this builds your flavor base.
2. Toss in garlic and ginger. Stir constantly for 1–2 minutes until fragrant; don’t let it burn or you’ll taste bitterness.
3. Sprinkle in garam masala, cumin, turmeric, and chili powder. Toast spices for about 30 seconds until they bloom—watch closely, it goes fast.
4. Pour in diced tomatoes with their juices. Use your spoon to scrape up any browned bits from the pan; those bits add depth. Simmer for 6–8 minutes until sauce thickens slightly.
5. Stir in coconut milk and Greek yogurt slowly—low the heat if the yogurt starts to separate.
6. Add chickpeas, then simmer gently for 10 minutes so they soak up all that spicy, garlicky gravy.
7. Fold in spinach or kale, cooking just 2–3 minutes until wilted. Taste and season with salt and lime juice.
8. Garnish with cilantro. If you can, let it rest 10 minutes before serving—that’s when flavors settle and deepen.
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Total Time: about 55 minutes
Variations
• Smoky Twist: Add 1 teaspoon smoked paprika along with chili powder.
• Creamy Nutty: Swap half the coconut milk for cashew cream.
• Protein Boost: Stir in 1 cup cubed paneer or extra-firm tofu.
• Leafy Upgrade: Toss in Swiss chard or mustard greens with the spinach.
• Tomato Swap: Use ½ cup sun-dried tomatoes plus fresh ones for tang.
• Gluten-Free Flatbread: Serve with homemade chickpea flour rotis.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. Freeze portions in heavy-duty freezer bags or airtight tubs for up to 3 months—label with date. To reheat, thaw overnight and warm gently on the stovetop, stirring now and then. Add a splash of coconut milk or water if the curry seems too thick. Make-ahead tip: Cook through step 6, cool, then finish fresh with greens and cilantro.
Notes
• Adjust chili powder gradually—everyone’s heat tolerance differs.
• For extra creaminess, blend half the sauce before adding chickpeas.
• I learned that whisking yogurt with a bit of hot sauce before stirring it in prevents curdling.
• If sauce is too runny, simmer uncovered for a few extra minutes; for too thick, stir in water by tablespoons.
• When my granddaughter visits, I sneak in a bit more spinach—she never notices!
FAQs
Q: Can I make this vegan?
A: Absolutely—use coconut yogurt or extra coconut milk instead of Greek yogurt.
Q: How spicy is this curry?
A: It’s medium-hot; reduce or omit chili powder for a milder flavor.
Q: What’s the best way to serve lasaniya?
A: Over basmati rice, with garlic naan, or alongside cucumber raita for contrast.
Q: Can I add meat?
A: You can brown chicken or lamb chunks first, then follow the same steps, adding them in step 6.
Q: Why did my yogurt split?
A: High heat can curdle it—temper by whisking yogurt with a spoonful of hot sauce and stirring in off the heat.
Q: How do I reheat without losing flavor?
A: Warm slowly on low heat and stir often; add a touch of liquid if needed.
Q: Is lasaniya freezer-friendly?
A: Yes—freeze in single portions, and use within three months for best taste.
Q: Can I double the recipe?
A: Sure—just use a larger pot and extend simmer time by a few minutes if needed.
Conclusion
This Recipe Of Lasaniya brings together classic Indian spices and creamy textures in an easy, homemade curry that shines any night of the week. Its garlic-forward punch and cozy warmth make it a go-to vegetarian main dish, whether you’re cooking for family or friends. Give it a try, let me know how it goes, and don’t forget to explore my garlic naan and raita recipes for a full feast!
Lasaniya
Ingredients
- 2 tablespoons avocado or vegetable oil (coconut oil for extra aroma)
- 1 large yellow onion (finely chopped)
- 6 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red chili powder
- 1 can (14 oz) diced tomatoes (undrained)
- 1 can (14 oz) full-fat coconut milk
- 1 cup low-fat plain Greek yogurt
- 2 cups cooked chickpeas (about 1 can, drained)
- 1 cup baby spinach or kale (roughly chopped)
- Salt to taste
- Fresh cilantro (chopped, for garnish)
- 1/2 lime (juice of half)
Instructions
- Heat oil in a deep skillet. Sauté onion until translucent and starting to brown.
- Add garlic and ginger, stir until fragrant.
- Add garam masala, cumin, turmeric, and chili powder. Toast until fragrant.
- Add diced tomatoes, simmer until sauce thickens slightly.
- Stir in coconut milk and yogurt slowly.
- Add chickpeas, simmer until they soak up the gravy.
- Fold in spinach, season with salt and lime juice.
- Garnish with cilantro. Let it rest before serving.
