Aaloo Palak Methi Ki Sabzi
Curry made with Spinach, fenugreek leaves and potatoes.
Cuisine
Indian
Servings
Prep Time
4
people
10
minutes
Cook Time
Passive Time
20
minutes
5
minutes
Servings
Prep Time
4
people
10
minutes
Cook Time
Passive Time
20
minutes
5
minutes
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
Instructions
Add Oil to a pan. Add green chilies and after a minute, add the sliced onions.
Once they turn brown, add ginger garlic paste.
Once the raw smell vanishes, add the methi leaves.
The methi leaves will start becoming softer, add the potatoes.
Add salt and enough water to soak the potatoes. Let the water come to a boil and reduce to 75%.
Add the chopped spinach and cover the pan. Cook till all the water dries up. 7] Serve hot with chapatti or parantha.
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.