NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN

North Indian Methi Butta Palak - a 'fenugreek Leaves-Baby Corn image

Provided by Charishma_Ramchanda

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
Then, put them in chilled cold water for a while.
Drain.
Keep aside.
Put babycorn in a bowl and add plenty of water.
Allow to boil until babycorn is three-fourth cooked.
Heat oil in a skillet.
Add bayleaf, cumin seeds and cardamoms.
Allow cumin seeds to crackle.
Once they stop crackling, add ginger and garlic.
Saut'e until their raw smell is gone and garlic is lightly browned.
Add onions and saut'e till brown.
Add green chillies and turmeric powder and mix well.
Add tomato.
Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
Mix well.
Cover.
Cook on medium-high flame for 10 minutes, stirring two-three times in between.
Uncover.
Mix well.
Garnish with corriander leaves.
Serve immediately with hot rotis for a fantastic dinner/lunch!