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

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 2
    tablespoons cooking oil (I use Minara Sunflower cooking oil)
  • 1
    teaspoon salt
  • 2
    tablespoons fresh coriander leaves, for garnishing
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DIRECTIONS

  • 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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