How to make Methi ka Salad -
Fresh fenugreek leaves and tomatoes make a wonderfully healthy salad.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fenugreek Leaves, Tomatoes (टमाटर)
Cuisine : Indian
Course : Salads
You can also find more Salads recipes like Roasted Bhutta Aur Cornflakes Salad Moongchana And Bulgur Salad Eggplant Salad With Yogurt Broccoli and Almond Salad
Methi ka Salad Recipe Card
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.
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