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Cheesy Methi Palak
Riddhi Vasavada
Blanched Fresh spinach and fenugreek leaves tempering with garlic, green chilly, onion and some Indian spices.
5
from
2
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Homestyle Cooking
,
North Indian
Servings
2
Calories
219
kcal
Equipment
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer
Portable Blender, Personal Size Blender for Shakes and Smoothies
Compact Masticating Slow Juicer, Cold Press Juice Extractor
Glass Oil Bottle Dispenser
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Also See:
Baked Spinach Corn In White Sauce
Spinach (Palak) Dhokla
Spinach Fenugreek Murukku
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
Keyword
cheese, spinach
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