Quick Palak Methi Recipe | Spinach Fenugreek Sabzi
Learn how to make a quick, healthy Palak Methi Recipe (Spinach & Fenugreek Sabzi). This easy, vegan Indian side dish takes just 10 minutes to cook!
Ingredients
- 1 large bunch of fresh Spinach Palak, washed, drained, and roughly torn
- 1 large bunch of fresh Fenugreek leaves Methi, washed, drained, keeping tender stems
- 1/2 ladle about 1.5 tablespoons of Cooking Oil
- 1 teaspoon Mustard Seeds Rai
- 1 teaspoon Cumin Seeds Jeera
- 8 to 9 Garlic Cloves finely crushed or chopped
- 4 to 5 Green Chillies chopped (use mild ones, adjust to taste)
- Salt to taste
- 1 tablespoon Roasted Peanut Powder Shengdana Koot
- Optional: 2 tablespoons soaked Moong Dal or Masoor Dal
Instructions
- Step 1: Heat the oil. Heat oil in a heavy-bottomed pan or kadhai over medium flame.
- Step 2: Tempering. Add the mustard seeds and cumin seeds, and let them crackle.
- Step 3: Fry aromatics. Add the crushed garlic cloves and sauté until they turn light golden brown. Toss in the chopped green chillies and sauté for a few seconds.
- Step 4: Add the greens. Add the washed and roughly torn spinach leaves first and mix well. Then, add the fresh fenugreek leaves and gently mix everything.
- Step 5: Season. Add salt to taste. Turn the flame to high. The greens will quickly shrink and release water.
- Step 6: Add extras. If you wish to use soaked moong dal or masoor dal, you can add it at this stage. Stir in 1 tablespoon of roasted peanut powder.
- Step 7: Cook until dry. Cook the Palak Methi Recipe on high heat for another 2 minutes until the excess water evaporates. Do not cover the pan with a lid to maintain that vibrant green colour.
- Step 8: Serve. Turn off the heat. Your delicious Spinach Fenugreek Sabzi is ready!