Blanched Fresh spinach and fenugreek leaves tempering with garlic, green chilly, onion and some Indian spices.
Yield / Serves
Palak(Spinach), Blanched and chopped â€“ 1 bunch
Methi (Fenugreek leaves) â€“ Â½ bunch
Oil â€“ 2 Tablespoons
Onion, finely chopped â€“ 1 medium
Garlic, finely chopped â€“ 8 to 10 cloves
Green chilli, finely chopped â€“ 2
Salt to taste
Red chilli powder â€“ Â¼ Teaspoon
Garam masala â€“ Â¼ Teaspoon
Processed cheese cube - 1
Heat 1 liter water in kadai. Once it boiled add palak leaves and methi leaves. Cook for 1 to 2 minutes.
Blend blanched palak and methi leaves, make smooth paste. Keep aside. (No need to add water while you blend)
Heat oil in kadai, add chopped onion, finely chopped garlic and chopped green chilli, sautÃÂ© for 2 to 3 minutes or till onion become light brown.
Add palak and methi paste, mix well.
Add salt, red chilli powder, garam masala, mix well. Cook for 2 to 3 minutes.
Cut cheese cube into small pieces. Add them into paste. Cook for 1 minute. Serve it with paratha or nan.
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