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