Tomato – Fenugreek Leaves Curry

As mentioned in my Methi Murg post, this is one frequent dish I prepare with methi leaves. This curry (gojju) goes well with rice, rotis and dosa.

Tomato Methi Curry 1


Tomatoes : 4, Finely chopped

Onions : 2, finely chopped

Methi (Fenugreek) Leaves: 1 cup loosely packed leaves

Green chillis : 5, finely chopped

Garlic : 4 flakes, crushed

Turmeric powder : 1/2 tablespoon

Mustard seeds : 1 tablespoon

Urad dal : 1 teaspoon

Chana dal : 1 teaspoon

Cumin seeds : 1 teaspoon

Curry leaves : 1 twig

Salt : as per taste

Coriander Leaves: few sprigs

Oil : 3 tablespoons

Tomato Methi Curry 2


1. Heat oil in a pan. Add mustard seeds and let them splutter. Add dals, curry leaves and cumin seeds.

2. Once dals turn brown, add chopped onions, garlic and chillis and fry well until onions are translucent.

3. Add chopped tomatoes, turmeric, and salt. Combine well and cook on medium flame till tomatoes are completely cooked and you get gravy of required consistency.

4. Add methi leaves and coriander leaves. Combine well and cook for 5 minutes. Remove from heat and serve hot with steamed white rice, dosa or rotis.


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