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.
Spinach leaves 2 bunches
Fenugreek leaves 1 bunch
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
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.