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Palak Methi Fry Recipe

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Summary

Preparation Time5 MinCooking Time15 Min

Ready In20 MinDifficulty LevelEasy

Health IndexHealthy++Servings3

CuisineIndianCourseMain Dish

SpecialityPart of MenuMain IngredientOthers

Interest GroupQuick

Ingredients

Palak/Spinach - 1 bunch/1 cup (frozen spinach is also a good option)

Methi/Dried Fenugreek leaves - 2 tbs

Tomato - 1 medium sized chopped

Onions - 1 small chopped

Mustard seeds - 1/4rth tsp

Cumin (Jeera) seeds - 1/2 tsp

Turmeric powder - 2 pinches

Salt and Chilly powder - as per 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.

Comments

Comments: 4 | Add a Comment

Snigdha says :

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!!

Posted on: 21 September 2007 - 12:46pm

shantihhh says :

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.

Posted on: 20 September 2007 - 10:25pm

Snigdha says :

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.

Posted on: 20 September 2007 - 8:13pm