Step 1Remove the fenugreek leaves from the stems; discard the stems. Rinse the leaves and blanch in boiling water for 3 to 4 minutes, until dark green. Shock the leaves in ice water. Drain and squeeze out all the water.
Step 2Chop the wilted leaves to loosen, as they will be stuck together. Set aside.
Step 3Heat 1 tablespoon olive oil in a medium skillet. Add the onions and garlic, sauteing over medium heat until the onions are translucent, about 4 minutes.
Step 4Add the fenugreek leaves, mint, cilantro and the remaining teaspoon olive oil. Stirring frequently, cook for about 4 minutes. Add the turmeric, cumin and salt to taste, mixing well. Cook for 1 minute more. Remove from heat and stir in the tomatoes. Serve warm.