Lasan Kari (Garlic curry)

Lasan Kari (Garlic curry)

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Servings: 4
Calories: 454


  • 9 oz Garlic lasan, whole, large cloves
  • 10 Onions small, whole
  • 8/24 g Green chillies slit into two
  • 3 1/2 oz Ghee/Vegetable oil
  • 1 tsp Fenugreek seeds methi dana
  • 6 Curry leaves kadhi patta
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric haldi powder
  • 1 1/2 floz Coconut milk thick
  • Salt to taste
  • 3 tsp Lemon nimbu juice


  • Heat the ghee / oil in a pan; add garlic cloves, whole onions, and green chillies. Fry until light golden in colour. Remove with a slotted spoon and keep aside.
  • In the same ghee / oil, add the fenugreek seeds and curry leaves. Fry until the seeds crackle. Reduce heat and add the red chilli powder and turmeric powder. Stir and add coconut milk and salt. Bring to the boil and add the garlic, onions, and green chillies. Cook until the garlic cloves become tender.
  • Add the lemon juice just before serving.
Calories: 454 kcal
Carbohydrates: 49 g
Protein: 8 g
Fat: 28g
Saturated Fat: 6 g
Trans Fat: 1 g
Sodium: 33 mg
Potassium: 711 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 218 IU
Vitamin C: 72 mg
Calcium: 192 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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