Aaloo Palak Methi Ki Sabzi

My Hometown had dishes like Aaloo palak and aaloo methi, but my mom never cooked all three together. I have never been much of a fan of “green leafy veggies”…A truth that I never share with my boys, though…LOLzzz.  Like most kids, it was a hard job for my mom to feed the greens to me. I believe as a kid it was the fear that made me eat and as a teenager and young adult, it was just to not make her feel bad.

Honestly, sometimes when I think of it, I feel that we as parents don’t like experimenting much. I don’t mean everyone, but most of us. We follow the standard recipes passed on from generations and fail to understand that if we didn’t like it and expected changes, its the same with our kids. Its less of empathizing with the situation and dealing with it differently.

So, after I was married, one fine morning my hubby, who happens to be an excellent cook himself decided to surprise me with this “lovely sabzi” ….At first i was a little apprehensive, but then I didn’t want to fuss and make a big deal, so, with the same mindset to what I had for my mom’s greens, I tried it out.

To my surprise, I actually liked it. It has palak, methi and potatoes and I loved the flavors of this dish. Years later when I compared it to my mom’s I realized that it was the absence of whole masalas and powdered masalas that my taste buds enjoyed. Something we all fail to understand. Each one of us are born with different taste buds and its your taste buds that like certain flavors. For example, in Rajasthan we love parantha with aamras during Mango season. Where as, down south they enjoy bananas with parantha. So, for my taste buds, I prefer my green cooked with lighter spices and give out more flavors of the green.

Though even I make this dish now, it still tastes better when Mr. Parveez makes it. And now it’s a family favorite. Even my boys never  fuss over  this. A must try for all.

Print Recipe

Aaloo Palak Methi Ki Sabzi

Curry made with Spinach, fenugreek leaves and potatoes.

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

5 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 No. Onions sliced
• 2 TBSP Ginger garlic paste
• 4 No. Green chilies sliced
• 1 Bunch Fenugreek leaves Methi, Fresh, washed properly
• 2 No. Potatoes cut to cubes
• 2 Bunch Spinach Palak, Fresh, washed properly and roughly chopped
• 1 tsp Salt More or less according to your taste
• 3 TBSP Mustard oil Feel free to use some other oil of your choice

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Passive Time 5 minutes Servings people MetricUS Imperial Ingredients 2 No. Onions sliced 2 TBSP Ginger garlic paste 4 No. Green chilies sliced 1 Bunch Fenugreek leaves Methi, Fresh, washed properly 2 No. Potatoes cut to cubes 2 Bunch Spinach Palak, Fresh, washed properly and roughly chopped 1 tsp Salt More or less according to your taste 3 TBSP Mustard oil Feel free to use some other oil of your choice

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Instructions

1. Add Oil to a pan. Add green chilies and after a minute, add the sliced onions.

   
2. Once they turn brown, add ginger garlic paste.

   
3. Once the raw smell vanishes, add the methi leaves.

   
4. The methi leaves will start becoming softer, add the potatoes.

   
5. Add salt and enough water to soak the potatoes. Let the water come to a boil and reduce to 75%.

   
6. Add the chopped spinach and cover the pan. Cook till all the water dries up. 7] Serve hot with chapatti or parantha.

   
7. Serve hot with chapatti or parantha.

   

Recipe Notes

• I get my leaves in a bunch, if you get your leaves loose, fenugreek leaves need to be approximately 3 cups and spinach around 10 cups.
• If you do not find fresh greens,  frozen leaves can be used. Just make sure you reduce the quantity of the water.