North Indian Methi Butta Palak - A 'fenugreek Leaves-baby Corn

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 250 g methi leaves, cleaned, washed, drained and chopped (fenugreek leaves)
• 250 g spinach leaves, cleaned, washed, drained and chopped (palak leaves)
• 100 g baby corn, cut into small circular discs, boiled and drained
• 25 g garlic, peeled and finely chopped
• 125 g onions, peeled and chopped
• 50 g tomatoes, peeled and chopped
• 10 g ginger, peeled and chopped
• 25 g green chilies, ends removed, rest of it chopped
• 1/2 tablespoon turmeric powder
• 1/2 tablespoon cumin seed
• 1 bay leaf
• 3 cardamoms
• 2 tablespoons cooking oil (i use minara sunflower cooking oil)
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves, for garnishing

Recipe

• 1 firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
• 2 then, put them in chilled cold water for a while.
• 3 drain.
• 4 keep aside.
• 5 put babycorn in a bowl and add plenty of water.
• 6 allow to boil until babycorn is three-fourth cooked.
• 7 heat oil in a skillet.
• 8 add bayleaf, cumin seeds and cardamoms.
• 9 allow cumin seeds to crackle.
• 10 once they stop crackling, add ginger and garlic.
• 11 saut'e until their raw smell is gone and garlic is lightly browned.
• 12 add onions and saut'e till brown.
• 13 add green chillies and turmeric powder and mix well.
• 14 add tomato.
• 15 cook, uncovered, on medium flame, till tomato is tender and breaks easily.
• 16 add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
• 17 mix well.
• 18 cover.
• 19 cook on medium-high flame for 10 minutes, stirring two-three times in between.
• 20 uncover.
• 21 mix well.
• 22 garnish with corriander leaves.
• 23 serve immediately with hot rotis for a fantastic dinner/lunch!