Authentic Tomato Fenugreek Recipe – Jaggery & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Fenugreek Recipe – Jaggery & Spice Blend

Hey everyone! I’m so excited to share this recipe with you – it’s a real comfort food in my family, and one I’ve been making for years. This Tomato Fenugreek preparation is a little different, a little special, and packed with flavour. It’s the kind of dish that just feels like home. It’s surprisingly easy to make, and the combination of tangy tomatoes, earthy fenugreek, and a touch of jaggery sweetness is just divine.

Why You’ll Love This Recipe

This isn’t your average tomato dish! It’s a beautiful blend of sweet, tangy, and spicy, and it’s incredibly versatile. You can enjoy it as a side with roti or rice, or even use it as a base for other curries. Plus, it comes together pretty quickly – perfect for a weeknight meal. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this flavourful Tomato Fenugreek dish:

• 4-5 medium Raw Tomatoes
• 2-3 Green Chilies
• 4 cloves Garlic
• 6-7 Fenugreek Seeds
• 1-2 teaspoon Jaggery
• 1 teaspoon Oil (for the initial sauté)
• to taste Salt
• 1 teaspoon Oil (for tempering)
• 1 small Onion
• 7-8 Curry Leaves
• 1/4 teaspoon Mustard Seeds
• 1/4 teaspoon Cumin Seeds
• a pinch Asafoetida (Hing)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Fenugreek Seeds: Don’t skip these! They have a slightly bitter, maple-like flavour that adds so much depth. They’re a staple in Indian cooking and offer a unique earthy aroma.
• Jaggery: This unrefined sugar adds a beautiful, complex sweetness that’s different from regular sugar. It has a molasses-like flavour that complements the tomatoes perfectly. If you can’t find jaggery, you can substitute, but it won’t be quite the same (more on that in the FAQs!).
• Fresh Tomatoes: Seriously, use the best quality, ripe tomatoes you can find. They’re the star of the show! Roma or plum tomatoes work particularly well because they have fewer seeds and a richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and roughly chop your raw tomatoes. No need to be fancy here!
2. Heat 1 teaspoon of oil in a pan over medium heat. Add the chopped garlic and sauté until it turns golden brown and fragrant – about a minute or two.
3. Now, add the fenugreek seeds and green chilies. Sauté for another minute, until you can smell the fenugreek releasing its aroma.
4. Toss in the chopped tomatoes and cook for about 2 minutes, stirring occasionally.
5. Cover the pan and simmer on low heat until the tomatoes soften completely. This usually takes about 10-15 minutes. Remember to stir occasionally to prevent sticking!
6. Once the tomatoes are soft, mix in salt to taste and let the mixture cool down a bit.
7. Now for the fun part! Grind the cooked tomatoes with the jaggery into a coarse paste. You can use a blender or a food processor.
8. Time for the tempering! Heat 1 teaspoon of oil in a separate small pan. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds, asafoetida (hing), and curry leaves. Let them sizzle for a few seconds.
9. Add the chopped onion to the tempering and sauté until it becomes translucent.
10. Finally, combine the tomato paste with the tempering and cook for 2-3 minutes, stirring constantly. This helps all the flavours meld together beautifully.
11. Serve warm with your favourite Indian breads or rice dishes!

Expert Tips

• Don’t rush the simmering process. Allowing the tomatoes to cook down properly is key to developing a rich flavour.
• Adjust the amount of green chilies to your spice preference.
• A good pinch of asafoetida really elevates the flavour, so don’t skip it if you can help it!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it).
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chili powder along with the green chilies.
• Regional Variations: My friend’s grandmother, who hails from Maharashtra, adds a tiny bit of grated coconut to the paste for a slightly sweeter, more complex flavour. In Gujarat, they sometimes add a pinch of turmeric for colour and extra health benefits.
• Festival Adaptations: This Tomato Fenugreek preparation is often made during festivals like Ganesh Chaturthi and Navratri, as it’s considered a sattvic (pure) dish. It pairs beautifully with puri and other festive foods.

Serving Suggestions

This Tomato Fenugreek dish is incredibly versatile! Here are a few ideas:

• Serve it with hot, fluffy roti or paratha.
• Enjoy it with a bowl of steaming rice.
• Use it as a side dish with dal and vegetables.
• Spread it on toast for a flavourful breakfast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

• What is the best type of tomato to use for this recipe? Roma or plum tomatoes are ideal, but any ripe, flavorful tomato will work.
• Can I use honey instead of jaggery? You can, but the flavour will be different. Honey will add a floral sweetness, while jaggery has a more caramel-like flavour. Use about 1 tablespoon of honey for every teaspoon of jaggery.
• How can I adjust the spice level? Simply add more or fewer green chilies, or a pinch of red chili powder.
• What is asafoetida (hing) and why is it used? Asafoetida is a resin with a pungent smell, but it adds a unique savoury flavour to Indian dishes. It’s often used as a digestive aid and adds a depth of flavour that’s hard to replicate.
• Can this tomato preparation be used as a base for other dishes? Absolutely! It makes a fantastic base for dals, curries, or even as a spread for sandwiches.