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Palak Methi Fry

Snigdha's picture
Ingredients
  Palak/1 cup frozen spinach 1 Bunch (100 gm) (Spinach)
  Dried methi leaves 2 Tablespoon (Fenugreek)
  Tomato 1 Medium, chopped
  Onions 1 Small, chopped
  Mustard seeds 1⁄4 Teaspoon
  Cumin seeds 1⁄2 Teaspoon (Jeera)
  Turmeric powder 2 Pinch
  Salt To Taste
  Chilly powder To Taste
Directions

Wash and chop Spinach finely.

Heat 2 tbs oil in a skillet. Add mustard seeds and allow them to splutter. Add cumin seeds. Add chopped onions and turmeric powder. Saute for 2 minutes.

Add chopped tomato. Cover with lid until tomato turns tender. Add chopped spinach and dried fenugreek leaves. Mix well. Lower flame and cover with lid for 5 minutes.

Remove lid and stir fry until water evaporates.

Serve Hot with Rotis.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Interest: 
Everyday, Healthy, Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
3

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Average: 4.4 (7 votes)

4 Comments

shantihhh's picture
How much fresh methi leaves would you use?
Snigdha's picture
Well...I usually get a bunch of Methi, Let the leaves air-dry and store them in air tight containers and use them whenever needed. For this recipe you will need to use 2 tbs dried methi leaves but if you want to use only the fresh ones, then 3 - 4 sprigs should be good enough.
shantihhh's picture
Thanks. I always use fresh-don't know why. I'll dry some next time as I always have trouble using those big bunches. Thanks.
Snigdha's picture
When you are drying the Methi Bunch, make sure you dry them for a couple of days. The leaves should be thoroughly dried and they can be stored in air-tight containers and kept in the fridge for as long as a year. This way, whenever I want to make some dal or curries, I will always have the Methi ready!!