Methi palak recipe
palak (spinach) recipe | recipe with methi
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We all know about how these green leaves can help us to boost our health and vigour.
Methi Palak is a wonderful and highly recommended healthy recipe for us. Not only it can boost our health and vigor but it can give you an amazing taste also.
This yummy palak recipe is made by using spinach puree seasoning with cumin seeds and garlic and mixed with fried Methi leaves with spices.
Jeera is a widely used spice in Indian cuisine, almost in every dishes it is used to give flavour. You can read a popular recipe using jeera as a tempering is
This Methi Palak recipe
✓ is vegan and healthy
✓ mildly spiced so that the flavours of spinach and fenugreek shines more
✓ it is a gluten free recipe that you can make at home
✓ a perfect recipe for green vegetables
In this recipe I have used fried Methi leaves to balance the taste with palak paste. Methi has a little bitter taste so you can fry it to balance the taste.
Do you want to know about Vegan in Hindi then here is a article for you Vegan meaning in hindi.
Before we jumped into the recipe let's first read about some health benefits of methi leaves.
Methi a green vegetables, can be so effective for our health and are rich in Folic acid, Vitamin C and Vitamin A. This leaves are storehouse of minerals such as calcium, iron and potassium.
Methi is good for health and its health benefits includes
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- Helps in Cholesterol level
- Helps in type 2 diabetes by controlling glucose metabolism.
- Helps in Bowel movement.
- Control Heart health and blood lipids
- Reduce skin blemishes
- Helps for long and lustrous hair
Steps to make palak methi
Making palak puree
Clean the palak and roughly chopped them. Heat water and blanched the Spinach leaves in hot water for one minute. Drain the water and let them to cool down completely. Make a fine puree with the using a mixer or blender. Keep aside to use later.
Frying methi leaves
Wash Methi leaves for two to three times to clean from all dirt. Then pluck the leaves and roughly chopped them.
Wash Methi leaves for two to three times to clean from all dirt. Then pluck the leaves and roughly chopped them.
Heat oil in a pan and fry the methi leaves till crisp. Remove on a absorbent paper to absorb any excess oil.
Making methi palak
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Now heat oil in a non stick pan on medium flame heat and fry cumin seeds till cracks. Then add chopped garlic, ginger garlic paste and cook till the raw smell of ginger garlic paste goes off.
Add green chili paste and stir, pour palak paste and cook for a minute. Then add the fried methi leaves into the palak paste and mix everything well. Add cumin powder and salt. Further cook for 2 minutes.
When the mixture become semi thick, taste the seasoning and if required add salt and chilli. Switch off the flame and remove in a serving bowl. You can top a tadka of fried cumin seeds over it and sprinkle coriander leaves. Serve hot with roti or naan.
Add green chili paste and stir, pour palak paste and cook for a minute. Then add the fried methi leaves into the palak paste and mix everything well. Add cumin powder and salt. Further cook for 2 minutes.
When the mixture become semi thick, taste the seasoning and if required add salt and chilli. Switch off the flame and remove in a serving bowl. You can top a tadka of fried cumin seeds over it and sprinkle coriander leaves. Serve hot with roti or naan.
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Popular recipes you can make at home
Methi palak recipe
Prep time 8 min Cook time 6 min Serve 2
Author :- Mobasir hassan
Ingredients
- 1 cup fenugreek leaves ( Methi patta)
- 2 cups of spinach leaves (palak patta)
- 1 teaspoon cumin (jeera) seeds
- 1/2 teaspoon cumin powder
- 1/2 tablespoon chopped garlic
- 1/2 tabkespoon ginger garlic paste
- 1 teaspoon green chili paste
- Some chopped coriander leafs
- Salt as per taste
- 2 tablespoon cooking oil
Preparation
- Clean the palak and roughly chopped them. Blanched them for 1 minute. Drain and cool down completely under running water or ice cold water.
- Make a fine paste of them without adding any water.
- Wash the methi leaves with water for 2 to 3 times. Pluck the leaves and roughly chopped them.
- Deep fry the chopped methi leaves till crisp. Remove them on a tissue paper to absorb any excess oil.
Making methi palak
- Heat oil in a pan and fry the jeera till cracks. Then add the chopped garlic, ginger garlic paste and fry till the raw smell of ginger garlic paste goes.
- Add the green chilli paste and pour the palak paste or puree. Stir and cook for one minute under medium high flame.
- Add the fried methi leaves into the palak paste and mix well.
- Add cumin powder and salt and cook them for 2 to 3 minutes.
- When the mixture become little bit thick, taste the seasoning and remove them in a serving bowl.
- Sprinkle some fried cumin seeds and coriander leaves and serve.
Nutritional value
( Serving size 1 bowl = 303 g)
- Calories : 324.21
- Fats : 21.29 g
- Protein : 6.70 g
- Carbohydrate : 27.32 g
Serving tips
- You can serve it with homemade chapati or phulka. This is the best combination.
- Tandoori roti and Naan can also be served with it.
- You can even serve it as a side dish with basmati rice and Dal tadka.
Recipe notes
• Helps in Weight Loss
• Anti Cancer
• Promotes Eye Health
• Maintains Healthy Bones
• Lower Hypertension
• Helps in Brain and Nervous functions
• Lower Blood pressure
These are the few benefits of Spinach, the list is long..
- After blanching the spinach, immediately cool down completely and make puree. Otherwise keep them under cold ice water to avoid discoloration.
- Fenugreek leaves often comes with dirt so make sure to wash them for 3 - 4 times.
- You can saute the fenugreek leaves instead of frying.
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| Spinach leaves |
• Helps in Weight Loss
• Anti Cancer
• Promotes Eye Health
• Maintains Healthy Bones
• Lower Hypertension
• Helps in Brain and Nervous functions
• Lower Blood pressure
These are the few benefits of Spinach, the list is long..
