How to make Methi ka Salad -

Fresh fenugreek leaves and tomatoes make a wonderfully healthy salad.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fenugreek Leaves, Tomatoes (टमाटर)

Cuisine : Indian

Course : Salads

advertisement

Methi ka Salad

Methi ka Salad Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Methi ka Salad Recipe

  • Fenugreek Leaves leaves separated 1 large bunch

  • Tomatoes

  • Vinegar 1/2 cup

  • Oil ½ cup + 1

  • Mustard paste 2 tablespoons

  • Red chilli powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Sugar 1 tablespoon

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Salt to taste

  • Tomatoes 2 medium

  • Garlic 8 cloves

  • Mustard seeds 1/2 teaspoon

  • Walnuts 8-10 broke

  • Lemon wedge 1 for garnish

Method

Step 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.

Step 2

Roughly chop tomatoes and add to the dressing. Add fenugreek leaves and mix well. Heat the remaining oil in a non-stick pan.

Step 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.

Step 4

Transfer the fenugreek salad into a serving plate. Pour the tempering over the salad. Garnish with a lemon wedge and serve.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.