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Methi ka Salad

A bold fenugreek and tomato salad tossed in a tangy mustard-pomegranate dressing, topped with crispy garlic, walnuts, and a zesty tempering. This recipe is from FoodFood TV channel.

New Update
Main IngredientsFenugreek Leaves, Tomatoes
CuisineIndian
CourseSalads
Prep Time21-25 minutes
Cook time31-40 minutes
Serve4
TasteTangy
Level of CookingEasy
OthersVeg

Ingredients 

  • 1 large bunch fenugreek, leaves separated
  • 2 medium tomatoes
  • 1/2 cup vinegar
  • ½ cup + 1 teaspoon oil
  • 2 tablespoons mustard paste
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon chaat masala
  • 1 tablespoon sugar
  • 1 tablespoon dried pomegranate seeds (anardana)
  • Salt to taste
  • 8 garlic cloves 
  • 1/2 teaspoon mustard seeds
  • 8-10 walnuts, broken 
  • 1 lemon wedge for garnish

Method

  1. To make dressing, blend together vinegar, ½ cup oil, mustard paste, red chilli powder, chaat masala, sugar and dried pomegranate seeds. Add salt, mix well and strain the mixture into a bowl.
  2. Roughly chop tomatoes and add to the dressing. Add fenugreek leaves and mix well. Heat the remaining oil in a non-stick pan.
  3. Mash garlic cloves, add to the pan and sauté till the garlic becomes evenly golden and crisp. Add mustard seeds and walnuts and sauté till the mustard seeds splutter.
  4. Transfer the fenugreek salad into a serving plate. Pour the tempering over the salad. Garnish with a lemon wedge and serve.
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