Monday, January 10, 2011

#62 Aloo, Methi and Palak Ki Sabzi

Methi or Fenugreek Greens have delicate oval leaves of a nice bluish green color, maybe a bit bitter to taste but are a wonderful source of minerals like Potassium, Calcium and Iron. They are low in calories and rich in dietary fiber.  These leaves aid in digestive disorders and even lower cholesterol and triglycerides according to research. The seeds of the plant or methi seeds are used abundantly in my kitchen because I believe they have healing properties for many ailments. I love my greens no matter what they are---Kerala Red Spinach, Kale, Green Spinach or Collards. For over 70 years the animated cartoon character Popeye the sailorman has said many times over “I’m strong ‘cause I eats me spinach”. At least that is how I convinced my daughters to eat their spinach:)

Aloo/ Potato-1 cooked half way through in a microwave, skinned and cubed
Methi leaves- 1 bunch, washed, separated from the stems.
Palak/Spinach- 2 bunches, washed well, chopped up
Haldi powder-1/2 tspn
Garlic- ½ tspn
Ginger- 1 tspn
Asafoetida- ½ tspn
Chilli powder- ½ tspn
Green chillies- 2 chopped
Onions- 1 chopped fine.
Kasuri Methi(Dried Methi leaves)- 1 tspn
Salt and Oil to taste.

  1. Place a deep skillet or wok on the fire and pour about 2 Tblspn oil.
  2. Add chopped onions and green chillies and sauté well.
  3. Add the Potato cubes and season with asafoetida, Kasuri methi, haldi, chilli powder, garlic, ginger and salt.
  4. Add the fresh methi and spinach leaves and a little oil.
  5. There is no need for additional liquid, since the Spinach or Palak will release water and cook the vegetables.
  6. Stir fry on low fire until all the liquid has evaporated.
  7. Add oil when necessary. The simple sabzi is ready to be served with rotis.
This one is an entry for the Food Palette Green on Torviewtoronto's site.


  1. loved it--filling, healthy and very inviting !

  2. wow this looks amazing need to cook more Indian food my hubby is Indian ;-)

  3. Looks delicious! I'm getting hungry. I also like to add fried cubed paneer for a richer mouth-feel.

    Jackie at

  4. Thanks Priya and Rebecca
    Great suggestion Jackie... will try adding paneer next time. Thnks


It’s always a pleasure to get feedback from all our readers. Please leave your name or contact info. Thanks for stopping by!

Print Friendly

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF