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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.