Prep 20 mins
Cook 35 mins
I came across this wonderful recipe that had an equally pretty picture accompanying it, in the newspaper, months ago! Luckily, I had cut it and saved it in a little bag in my little room. Tonight, I wanted to make something nutritious, tasty and different from usual food. I opened up the bag, and, found this! I made it for dinner tonight and we enjoyed it with hot rotis. I enjoyed it with white bread! It tastes really good. It got praises from all of us. Many thanks to 'City Times' for carrying this recipe in their newspaper.
- 250 g methi leaves, cleaned, washed, drained and chopped (fenugreek leaves)
- 250 g spinach leaves, cleaned, washed, drained and chopped (palak leaves)
- 100 g baby corn, cut into small circular discs, boiled and drained
- 25 g garlic, peeled and finely chopped
- 125 g onions, peeled and chopped
- 50 g tomatoes, peeled and chopped
- 10 g ginger, peeled and chopped
- 25 g green chilies, ends removed, rest of it chopped
- 1⁄2 tablespoon turmeric powder
- 1⁄2 tablespoon cumin seed
- 1 bay leaf
- 3 cardamoms
- 2 tablespoons cooking oil (I use Minara Sunflower cooking oil)
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, for garnishing
- Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
- Then, put them in chilled cold water for a while.
- Keep aside.
- Put babycorn in a bowl and add plenty of water.
- Allow to boil until babycorn is three-fourth cooked.
- Heat oil in a skillet.
- Add bayleaf, cumin seeds and cardamoms.
- Allow cumin seeds to crackle.
- Once they stop crackling, add ginger and garlic.
- Saut'e until their raw smell is gone and garlic is lightly browned.
- Add onions and saut'e till brown.
- Add green chillies and turmeric powder and mix well.
- Add tomato.
- Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
- Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
- Mix well.
- Cook on medium-high flame for 10 minutes, stirring two-three times in between.
- Mix well.
- Garnish with corriander leaves.
- Serve immediately with hot rotis for a fantastic dinner/lunch!