Methi Palak ki sabzi

Green leafy vegetables are my weakness. I can have them in lunch and dinner both. And these nutritious leaves can be cooked in many different ways. We can cook them as normal vegetable, can add them to prepare green paratha, roti or poori, can add them in curd, prepare chutney or add them in salad.
In the morning my next door vegetable vendor sometimes gets really good green leafy vegetables . Yesterday he had clean bunches of methi, palak and pudina. I used mint leaves to prepare dry powder and spinach and fenugreek leaves to prepare sabzi.

Ingredients :
Spinach leaves 2 bunches
Fenugreek leaves 1  bunch
Potato 1
Tomato 2 medium
Green chillies 1
Rai                 1/8 tsp
Hing                a pinch
Jeera                1/4 tsp
Oil                    2 tbsp
Coriander powder 3/4 tsp
Red chilli powder   1/4 tsp
Turmeric powder    1/4 tsp
Salt           as per your taste

Process :
Cut the roots and thick stems and wash spinach and methi leaves. Keep them on a strainer so that all water drains out.


Once water drains out, chop the leaves.


Heat oil in a pan and crackle rai, hing jeera. Peel, wash and cut potato into small pieces and add in the pan and let it cook for a minute.


Add spinach and fenugreek leaves and cover it. Keep the heat on sim. In five minutes the whole bunch of leaves will settle down. Now you will have an idea for how much quantity of spices and salt you need to add.
Add chopped greens chillies, coriander powder, red chilli powder, turmeric powder and salt according to taste.


Mix well and cover it again till potatoes become soft.

Add chopped tomatoes.

When tomatoes are soft and completely cooked , switch off heat and serve nutritious palak methi ki sabzi.



Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

7 thoughts on “Methi Palak ki sabzi

      1. Why did I not think of that? I can buy the seeds as spice, but I am not sure that they can still germ, same with coriander seeds, but the latter I can buy in online shops, maybe the fenugreek as well. thanks for the tip. I definitely want to grow coriander next year. I did it before. … and maybe fenugreek … 🙂

      2. I found an article in which it is explained in simple words (not so much scientific lingo). As far as I understand, germinating bean sprouts, alfalfa and cress and such, would also fall into that category. I did that a lot as a student actually, it is supposed to be very healthy. I wouldn’t mind to try again … next spring. At the moment all my window sill space is taken by the flower pots that I have rescued from the first night frosts. But then I can grow them outside. It would be a good fresh food supplement in winter. Are you doing it? But you get everything fresh all year round.

      3. I hardly have any space in the house. And yes, in Bangalore we a get almost all vegetables all year round. Still home grown vegetables are the best! Let me see, if I can create some space…

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