|“Palak Methi Aloo ke Subzi”|
Palak Methi Aloo ke Subzi is a very easy and simple dish made with Spinach, Fenugreek leaves and cubed potatoes. There is nothing fancy about this dish its just flavored with garlic, sova or dill leaves and just a few masalas. My mom usually adds a small amount of dill leaves while cooking palak methi and trust me it enhances the flavor of the dish and tastes yummy too.
|Methi and Palak leaves|
Palak (spinach) – 1 bunch
Methi (feenugreek leaves) – 1 bunch
Sova / soa /shepu (Dill ) – 1/2 cup
Aloo (potato), pealed and cubed – 2 medium
Garlic, minced – 3-4 cloves (fat ones)
Green chilli – 2
Coriander powder – 1 tablespoon
Turmeric powder – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
Salt to taste
Oil – 2 tablespoon
Clean wash and chop the methi and palak leaves.
Peal wash and cut the potatoes into bite size cubes (approximately 1 inch)
Heat oil in a kadhai, add the minced garlic, fry for a minute or so and once it starts to change colour add the cubed potatoes and fry for 2 minutes.
Add the chopped palak and methi leaves, salt and mix well. soon the greens will start releasing, add the sova leaves and green chillies and continue to cook for 5-7 minutes or untill all the water is dried up and the methi palak is well cooked.
Serve hot along with roti, paratha or as a side dish with dal chawal.
You could try making this with Baby potatoes, use around 8-10 of them, it really tastes good I have used regular medium potatoes as baby potatoes were not available.
Also you could add a handful of fresh or frozen peas to make a variation of this dish.
However in North Indian we love to incorporate green peas in almost every dish during the winter months as they are not only available in abundance but also add flavor :).Trust me the best of frozen peas cant match the taste of fresh peas.