Rinse the fenugreek leaves thoroughly under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel and chop them finely.

Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add finely chopped onions and sauté until they turn golden brown.

Once the onions are caramelized, add chopped tomatoes to the pan. Cook until the tomatoes turn soft and mushy. Then, add turmeric powder, coriander powder, red chili powder, and salt according to taste. Mix well.

Add the finely chopped fenugreek leaves (methi) to the pan. Stir well to combine the leaves with the onion-tomato mixture. Cook for about 7-8 minutes until the fenugreek leaves are wilted and cooked.

Sprinkle garam masala over the cooked sabji and give it a final mix. Let it simmer for a couple of minutes to allow the flavors to meld together.

Once done, garnish the Methi Sabji with fresh coriander leaves for an extra burst of flavor. Serve hot with roti or rice for a wholesome and satisfying meal experience.