Prepare the Fenugreek:
• Heat 2 tbsp olive oil in a kadai. Add the whole garlic cloves and sauté until fragrant.
• Add the chopped methi, salt, and sugar. Stir-fry until the methi softens and releases its aroma (4-5 minutes). Remove and set aside.

Make the Nutty Paste:
• Blend roasted groundnuts, roasted chickpeas, sesame seeds, and water into a smooth paste. Set aside.

Start the Base:
• In the same kadai, heat 2 tbsp olive oil. Add cumin seeds and let them splutter.
• Toss in chopped garlic and saute it for 30 seconds. Add the dried red chilies and give a quick stir.

Add Onions and Spring Onions:
• Add the chopped onion and saute for few minutes. Add in the white parts of the spring onions and sauté until translucent. Stir in the green parts of the spring onions and cook for 2 minutes.

Add Spices:
• Mix in turmeric powder, Kashmiri red chili powder, spicy chili powder, salt, and a splash of water. Cook until the spices are aromatic.

Cook Tomatoes:
• Add the chopped tomatoes and cumin powder. Cook until the tomatoes soften and oil separates (5-6 minutes).

Incorporate the Nutty Paste:
• Stir in the prepared nutty paste. Mix well and cook for 3-4 minutes, adding water if needed to adjust the consistency.

Combine Methi and Garlic:
• Add the fried methi and garlic mixture to the pan. Mix well and let it simmer for 2-3 minutes.

Finish with Garam Masala:
• Sprinkle garam masala, mix gently, and cook for another minute.

Serve:
• Your Lasooni Methi with Spring Onions & Nutty Paste is ready! Serve hot with chapati, paratha, or steamed rice.