Cheesy Methi Palak: Creamy Spinach and Fenugreek Recipe
30 minutes
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About Cheesy Methi Palak: Creamy Spinach and Fenugreek Recipe
Indulge in this creamy and flavorful Cheesy Methi Palak, a delightful Indian spinach and fenugreek dish. The subtle bitterness of fenugreek leaves perfectly complements the richness of the spinach and the sharp tang of cheese, creating a harmonious blend of tastes and textures.This recipe is quick, easy, and perfect for a weeknight meal. The simple yet effective tempering of onions, garlic, and green chilies adds a depth of flavor that elevates this simple dish to something truly special. Serve hot with roti, naan, or paratha for a complete and satisfying experience.Get ready to savor the aromatic spices and the satisfying creaminess of this vegetarian delight. It's a guaranteed crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For Blanching the Greens
- 1 bunch Spinach fresh spinach
- 0.5 bunch Fenugreek Leaves methi
- 1 liter Water for blanching
For the Tempering
- 2 tbsp Vegetable Oil
- 1 medium Onion finely chopped
- 8-10 clove Garlic finely chopped
- 2 Chili adjust to taste, finely chopped, green
For the Spice Blend
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Garam Masala
- Salt to taste
Other Ingredients
- 1 cube Cheese processed
Instructions
Blanch the Greens
- Bring 1 liter of water to a boil in a large pot. Add the spinach and fenugreek leaves and blanch for 1-2 minutes until slightly wilted. Immediately drain and plunge into ice water to stop the cooking process.
Blend the Greens
- Drain the blanched greens thoroughly. Blend the spinach and fenugreek leaves in a blender until completely smooth. No need to add water.
Sauté Aromatics
- Heat the oil in a pan or kadai over medium heat. Add the chopped onion, garlic, and green chilies. Sauté for 2-3 minutes until the onions turn light golden brown.
Cook the Palak
- Add the spinach and fenugreek paste to the pan. Stir well to combine.
Season and Simmer
- Add the salt, red chili powder, and garam masala. Mix thoroughly and cook for 2-3 minutes, stirring occasionally, until heated through and the flavors have melded.
Add Cheese and Serve
- Cut the cheese cube into small pieces and add it to the palak mixture. Cook for another minute until the cheese is melted and incorporated. Serve hot with roti, naan, or paratha.
Recipe Notes
Expert Tips for the Best Cheesy Methi Palak
- For a richer flavor, use ghee instead of vegetable oil for tempering.
- Adjust the amount of green chilies according to your spice preference.
- If you prefer a smoother paste, strain the blended spinach and fenugreek mixture through a fine-mesh sieve before adding it to the pan.
- Add a squeeze of lemon juice at the end for a vibrant tang.
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Recipe Nutrition
Calories: 219kcalCarbohydrates: 19gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 1mgSodium: 296mgPotassium: 1082mgFiber: 7gSugar: 5gVitamin A: 16022IUVitamin C: 61mgCalcium: 207mgIron: 5mg
Riddhi Vasavada
Articles: 18
4 Comments
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Great recipe! I’m eager to try it.
This looks perfect! Thanks for posting.
I’m excited to make this at home!
My Favorite 🙂