Cheesy Methi Palak

5 from 2 votes

Blanched Fresh spinach and fenugreek leaves tempering with garlic, green chilly, onion and some Indian spices.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Recipe Taste Salty
Servings 2


  • 1 bunch Palak spinach, blanched and chopped
  • ½ bunch Methi fenugreek leaves
  • 2 tbsp Oil
  • 1 Onion medium size, finely chopped
  • 8 to 10 cloves Garlic finely chopped
  • 2 Green chilli finely chopped
  • Salt as per taste
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Garam masala
  • 1 cube Cheese processed cheese


  • 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, sauté 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.

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 219 kcal | Carbohydrates: 19 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 1 mg | Sodium: 296 mg | Potassium: 1082 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 16022 IU | Vitamin C: 61 mg | Calcium: 207 mg | Iron: 5 mg

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Riddhi Vasavada
Riddhi Vasavada

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