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Golden Spice Delight: North Indian Methi Butta Palak

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North Indian Methi Butta Palak Recipe

Description:
I stumbled upon this delightful recipe featuring a vibrant picture in a newspaper months ago, and thankfully, I had the foresight to save it in a little bag tucked away in my cozy room. Tonight, with a craving for something nutritious, flavorful, and a departure from the usual fare, I retrieved it from its safekeeping. As the aroma wafted through the kitchen, I prepared it for dinner, pairing it with piping hot rotis. However, I deviated from tradition and relished it with soft slices of white bread. The taste was truly exceptional, earning praises from all who partook. Heartfelt gratitude to ‘City Times’ for featuring this gem in their publication.

Recipe Category: Vegetable 🥦

Keywords: Asian, Indian, < 60 Mins, Beginner Cook, Stove Top, Easy 🍲

Nutritional Information (per serving):

  • Calories: 131
  • Fat Content: 7.7g
  • Saturated Fat Content: 1.1g
  • Cholesterol Content: 0mg
  • Sodium Content: 638.7mg
  • Carbohydrate Content: 14.7g
  • Fiber Content: 3.2g
  • Sugar Content: 2.9g
  • Protein Content: 3.6g

Servings: 4

Ingredients:

Ingredient Quantity
Methi leaves 250g
Garlic 250g
Onions 100g
Tomatoes 25g
Ginger 125g
Green chilies 50g
Turmeric powder 10g
Cumin seeds 25g
Bay leaf 1/2
Cardamoms 1/2
Salt 1
Fresh coriander leaves 3

Instructions:

  1. Preparation:

    • Begin by placing the methi leaves and palak leaves in a large bowl of boiling water for a brief period.
    • Transfer them to a bowl of chilled cold water for a refreshing soak.
    • Drain the leaves thoroughly and set them aside.
    • Place the baby corn in a separate bowl and cover them generously with water.
  2. Cooking the Baby Corn:

    • Allow the baby corn to boil until they are three-fourths cooked, ensuring they retain their crunchiness.
  3. Tempering:

    • Heat a skillet with oil over medium heat.
    • Add the bay leaf, cumin seeds, and cardamoms, allowing the cumin seeds to crackle.
    • Once the crackling subsides, introduce the ginger and garlic to the skillet.
    • Sauté until their raw aroma dissipates, and the garlic takes on a light golden hue.
  4. Adding Aromatics:

    • Incorporate the onions into the skillet, sautéing them until they turn golden brown.
    • Introduce the green chilies and turmeric powder, ensuring all ingredients are well combined.
  5. Tomato Base:

    • Add the tomatoes to the mixture, cooking them uncovered over a medium flame until they soften and easily break down.
  6. Combining Ingredients:

    • Stir in the salt, spinach leaves (palak), methi leaves, and the drained baby corn, ensuring they are evenly distributed.
    • Cover the skillet and allow the ingredients to simmer over medium-high heat for approximately 10 minutes, stirring occasionally.
  7. Final Touches:

    • Once the cooking time elapses, uncover the skillet and give the mixture a thorough stir.
    • Garnish the dish with freshly chopped coriander leaves, adding a burst of color and freshness.
  8. Serving:

    • Serve the North Indian Methi Butta Palak immediately, accompanied by hot rotis for a delightful dinner or lunch experience.

Indulge in this flavorful and nutritious dish, a testament to the rich culinary heritage of North India. With its vibrant blend of spices and wholesome ingredients, it promises to elevate any mealtime spread. Enjoy the hearty flavors and the warm comfort it brings to your table. 🍽️

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