Ingredients

• 1 large bunch - Fenugreek greens
• 1 large - Tomato (chopped)
• 1 tbsp - Oil
• 1/2 tsp - Red chilli powder
• 1/4 tsp - Dhania powder
• 2-3 pinches - Turmeric powder
• 2 pinches - Asafoetida
• 1/2 tsp each - Mustard and cumin seeds

How to Make Methi Sabzi

• Pick leaves of methi, wash, drain and chop coarsely.
• Put in 1 litre of boiling water and simmer for 2-3 minutes.
• Drain, wash well under running water.
• Press out excess water, keep aside.
• Heat oil in a pan, add seeds and asafoetida and allow it to splutter.
• Add tomatoes, all dry masalas and stir.
• Allow it to simmer till oil separates.
• Add a tbsp of water and bring to a boil.
• Add fenugreek leaves, mix well, cook on low till oil separates.
• Serve hot with thin hot chapattis or phulkas