Garlic And Fenugreek Curry
|Fenugreek||21 Ounce, finely chopped|
|Garlic||2 Tablespoon, chopped|
|Tomatoes||3 , chopped|
|Turmeric powder||3⁄4 Teaspoon|
|Garlic||6 Clove (30 gm)|
Heat the ghee and fry the paste for five minutes on a low fire.
Add the fenugreek and garlic leaves, tomatoes, turmeric powder and salt; keep stirring till the tomatoes and leaves become tender.
Add the meat or vegetable and one cup of water (use less for vegetable) and cook on a very low fire till tender.
Boiled eggs or paneer go well with this gravy and can be used instead of meat or vegetable.
Bread slices may also be added, but use very little water; add the bread just five minutes before serving.