How to make Methi Tamatar ki Sabzi -

A healthy meal – methi and tomato subzi served with mizzi rotis

Sanjeev Kapoor

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

Main Ingredients : Fenugreek leaves (methi) (मेथी), Tomatoes (टमाटर)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Methi Tamatar ki Sabzi checkout Sukhi Metho Wadiyaan, Methi Kela Sev, Methi Chaman, Methi Chaman - SK Khazana . You can also find more Main Course Vegetarian recipes like Aloo Palak Methi Rishi Panchami Bhaji Aloo Pyaaz Tamatar Sev Ganthia Saag

Methi Tamatar ki Sabzi

Methi Tamatar ki Sabzi 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 : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Methi Tamatar ki Sabzi Recipe

  • Fenugreek leaves (methi) , cleaned 1 Large bunch

  • Tomatoes , finely chopped 2-3 medium

  • Kachchi ghani mustard 0Oil 2 tbsps + for drizzling

  • Asafoetida 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Ginger , chopped 1 tablespoon

  • Garlic , chopped 1 tablespoon

  • Green chillies , finely chopped 2-3

  • Onions , finely chopped 2 medium

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Readymade missi roti dough as required

  • Whole wheat flour (atta) for dusting

  • Lemon juice 1 tablespoon

  • Fresh mint leaves to garnish


Step 1

Heat kachchi ghani mustard oil in a metal kadai till it begins to smoke. Cool it slightly, add asafoetida, cumin seeds, ginger and garlic, mix and sauté for 2-3 minutes.

Step 2

Add green chillies and onions, mix and sauté till onions turn translucent. Add fenugreek leaves and mix well.

Step 3

Add coriander powder, red chilli powder, turmeric powder and salt, mix and sauté for 4-5 minutes.

Step 4

Add tomatoes, mash and cook till it turns soft and pulpy.

Step 5

Divide the dough into equal portions and roll out into medium size discs or rotis dusting with flour.

Step 6

Heat a non-stick tawa. Place the discs on it, one at a time, and roast till well browned and evenly cooked from both the sides. Keep them on a serving platter.

Step 7

Add lemon juice to the sabzi and mix well. Drizzle some Fortune Kachi Ghani Mustard Oil on top.

Step 8

Brush some kachchi ghani mustard oil on the missi rotis

Step 9

Transfer sabzi into a serving bowl, garnish with mint leaves and serve hot with missi rotis.

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 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.