Methi palak aloo

Name: Methi palak aloo
Total time: 1800 s
Yield: 4 to 5 servings
Cuisine: Pakistani
Ingredients: 1 bunch spinach approx 600 to 800 gm; 1 cup chopped fenugreek leaves; 1/2 cup oil; 4-6 garlic sliced cloves; 2 small onion; 2 medium tomatoes; 1 medium potato; 2 fresh green chillies; 1/4 tsp mustard seeds; 1 tsp Cummin seeds; 1/2 tsp salt or as per taste; 1/2 tsp turmeric powder; 1 tsp chilli powder; 1 tsp crushed coriander seeds; 1/2 tsp Cumin powder

Ifteebeen Safdar @cook_16758712

Here is my recipe of Spinach and fenugreek leaves with potatoes .....
Yummmmmm a mixture of two recipes.... Cooking of spinach like mustard leaves ...saag means I blended it ...and methi like bhujia ....yumm recipe ....
#sabzi must try ...

Ifteebeen Safdar @cook_16758712

Saved

Ingredients

30 min+prep

4 to 5 servings

1 bunchspinach approx 600 to 800 gm
1 cupchopped fenugreek leaves
1/2 cupoil
4-6garlic sliced cloves
2small onion
2medium tomatoes
1medium potato
2fresh green chillies
1/4 tspmustard seeds
1 tspCummin seeds
1/2 tspsalt or as per taste
1/2 tspturmeric powder
1 tspchilli powder
1 tspcrushed coriander seeds
1/2 tspCumin powder

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Steps

30 min+prep

1

First of all clean spinach...just remove small parts of it's stem...as Spinach has nutritions and taste in it....wash througly....and strain....
2

Now take fenugreek leaves and wash and chopped these..u can do in chopper too just pulse in chopper for convenience....
3

Now blanched the Spinach leaves in it's own water.....it will be quick process... don't over cook these... otherwise it's colour will be Black....just dry it's water...as shown in pic
4

When it will be blanched then leave for chilling...and after that blend it with little water to make it puree and keep aside....
5

Now prepare other ingredients.... sliced the garlic... onion and tomatoes and peeled the potato and cut into 1 inches cubes
6

Now take a wok add in oil...on low flame add sliced garlic... cummin seeds.. mustard seeds...
7

Fry until light brown and add cubed potatoes....
8

Fry for 1 to 2 minutes and then add sliced onion and tomatoes Andy all dry masalas...
9

Now add chopped fenugreek leaves and cook on steam for 7 to 10 minutes until done
10

Don't bhoonofy too much as veg always best with light cooking or without bhoonofy....and I do prefer don't over cook the vegetables to enjoy it's taste....now add blended spinach and just cook until evaporates the excess water. It will be like gravy... approximately for 3 to 5 minutes only when it will be done....then add sliced green chillies and turn off the heat....cover it for 1 minute then chilli taste and aroma can be infused....
11

Enjoy this delicious veg with roti or boiled rice or as side dish to compliment with meat dishes....salads....