Home  >  Culinary Art, Global Palate, Recipe Corner  >  Saltah – Vegetable Stew Topped With Fenugreek Sauce

Saltah – Vegetable Stew Topped With Fenugreek Sauce




2 tablespoons oil
(Tested with Noor Sunflower Oil)
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 or 2 green chillies, finely chopped
1 cup finely chopped tomatoes
1 teaspoon hawaij, or to taste (refer to Meat Shurbah recipe)
1 potato, peeled and chopped
1 capsicum, chopped
1 cup chopped eggplant
1 cup chopped pumpkin
10 okra or green beans, chopped
1½ cup meat stock or vegetable stock, or water
2 tablespoons finely chopped fresh coriander

Fenugreek Sauce (Hulba)

1 tablespoon fenugreek powder
1 small firm tomato, finely chopped
½ green chilli, finely chopped
2 cloves garlic, finely chopped
2 tablespoons finely chopped coriander
Juice of ½ lime
Salt to taste


For the fenugreek sauce:

Soak the fenugreek powder in about ½ cup of water for at least 1 hour, then drain.Whisk the paste with an egg beater or in a blender till white and frothy.Add the rest of the ingredients and mix well, or process in the blender to make a coarse paste. Set aside.

For the stew:

Heat the oil in a pan; add the onions and sauté till the onions are soft. Add the garlic and green chillies and sauté for half a minute. Add the hawaij and sauté for a few seconds.Add the tomatoes and cook till most of the moisture has evaporated. Add the vegetables and stock and cook, stirring for a few minutes, till the potatoes are cooked. Mash the vegetables lightly, adding a little water if necessary – the consistency should be that of a thick broth. Stir in the coriander and adjust the seasoning.

Transfer to an earthenware serving dish. Spoon the frothy fenugreek sauce on top (do not stir) and serve.

Written by FourPlus Technology

Leave a Comment