Tomato muthiya nu shaak | Gujarati tomato muthiya nu shaak | how to make muthiya sabzi

Tomato muthiya nu shaak is a Gujarati curry of methi(fenugreek) muthiya cooked in tomato gravy. It is a mildly sweet tangy and spicy gravy-based curry recipe. It is simple to prepare and can be served with roti, paratha, or rice. It is loved by all kinds of age groups. So with a few basic ingredients try out Gujarati tomato muthiya nu shaak.

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Recipe video 

Tomato muthiya nu shaak | Gujarati tomato muthiya nu shaak | how to make muthiya sabzi

Author Nehas Cook Book

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

Ingredients

 

For methi muthiya

• 1 +1/4 cup chopped methi leaves
• ¼ cup coriander leaves
• ¼ cup coarse wheat flour
• ¼ cup besan - gram flour
• ½ tsp ginger paste
• 1 tsp green chilli paste
• Salt to taste
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp sugar
• Pinch of baking soda
• 1 tsp lemon juice
• 1.5 tbsp oil
• Oil for frying

For tomato muthiya gravy

• 4 tbsp oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• Pinch of hing
• ½ tsp ginger paste
• 2 chopped green chilli
• 1 tbsp coriander powder
• ½ tsp turmeric powder
• 2 tsp kashmiri red chilli powder
• 1 tsp cumin powder
• 2 medium size chopped tomatoes
• ½ cup tomato puree
• Salt to taste
• 2 tbsp curd
• Prepared methi muthiya
• ½ tsp garam masala
• ½ tsp kasuri methi
• 1 tsp jaggery
• Garnish with coriander leaves

Instructions

Making methi muthia

• In a mixing bowl, add chopped methi leaves and salt. Cover and keep it aside for 10 minutes.
• After 10 minutes, squeeze methi leaves to remove water from them.
• Take methi leaves into a mixing bowl, and add coriander leaves, atta, besan, salt, sugar, turmeric, chili powder with ginger paste, green chilies paste, baking soda, lemon juice and oil. mix well
• Start making the dough by adding little water at a time. Sometimes you might not need any water to make dough.
• Grease your hand with little oil and make small oval-sized muthias.
• Heat the oil to deep or shallow fry and meanwhile it is getting ready, shape all the muthias the same way.
• Now oil is hot, fry them.
• Keep moving them around for even browning. Fry till they are crisp and golden brown from all sides.
• Then drain the extra oil using a slotted spatula and take it into wire racks.

Making tomato muthiya shaak:

• Heat the oil on medium heat. Once hot add mustard seeds, cumin seeds, a pinch of hing, ginger paste, and chopped green chilli. Sauté for a minute.
• Take some water into a mixing bowl, and add turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well.
• Add the masala paste to oil and sauté for a minute.
• Add chopped tomatoes, tomato puree and salt. Mix well.
• Cover and cook gravy till tomatoes become soft and mushy and oil separates from the sides of the pan.
• Add a cup of water and take boil the gravy.
• Then add fried muthiya and mix well.
• Cover and cook muthiya for 2-3 minutes, so it will absorb the gravy.
• Add garam masala, kasuri methi and jaggery. Mix well
• Lastly, sprinkle some coriander leaves and serve tomato muthiya nu shaak with roti/paratha or rice.

Notes

• To remove the bitterness of methi, add salt to methi leaves and keep it aside for 10 minutes.
• fry muthiya on medium flame.
• masala paste gives dhaba style color and flavor to tomato muthiya shaak.
• cover and cook gravy till tomato becomes soft and separates oil from the sides of the pan.
• curd gives a creamy texture to the gravy.
• cover and cook muthiya with gravy so it will absorb all flavors from the gravy.