North Indian Methi Butta Palak - a 'fenugreek Leaves-Baby Corn

"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."
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Ready In:


  • 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
  • 12 tablespoon turmeric powder
  • 12 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.
  • Drain.
  • 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.
  • Cover.
  • Cook on medium-high flame for 10 minutes, stirring two-three times in between.
  • Uncover.
  • Mix well.
  • Garnish with corriander leaves.
  • Serve immediately with hot rotis for a fantastic dinner/lunch!

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