Thursday, 20 September 2012

Methi Palak Ka Saag/Methi Malai Palak

A fusion of one of my favourite veggie-Palak , and one not so favourite one (and my husbands favourite)-Methi.I must agree they say ,opposites attract!! Me and my husband have very few food items in the overlapping zone!! Yet we manage to find a way out adjusting to each others cullinary choices and palates!
So I decided to add just one more subji to the very desserted overlapping zone of our mutual food choices! And should I say , it turned out to be yummy!! A perfect blend of a Spinach, that balanced the strong flavours of Fenugreek or Methi , and brought together in the creaminess extended by yogurt and cream, and mildly seasoned with Indian spices!! And relished with a buttered Makai Ki Roti!!


1 Bunch Spinach ,cleaned ,washed and picked.
1/2 Cup Cleaned ,picked ,washed Methi leaves
1/2 Cup Diced Paneer
1 Small Onion finely chopped
2 Cloves Garlic chopped
2 tbsp Yogurt
1/2 Cup Cream
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Cumin seeds
1 Slit Green Chilly
3/4 tsp Namak Shamak
1/2 tsp Sugar
4 tsp Oil

Heat 1 tsp oil ,add a pinch of cumin and add the spinach and methi leaves. Mix , add a pinch of salt and let it cook ,covered,for 1-2 min.

Drain the excess water (do not discard,add it to the subji later) and transfer the cooked methi and spinach on a chopping board and finely chop them.

Heat 2 tsp oil in a kadhai and add cumin seeds.Once they crackle ,add garlic, and onion.
Once the onion is translucent , add the chopped spinach and methi.
Mix together and add slit green chilly and saute for 1 min.

Now ,lower the flame and add yogurt and mix.
Add turmeric,garam masala,salt and sugar.Add the drained water from the cooked spinach and methi,earlier.
Mix and cook for another 2 mins.
Now add the cream and paneer and mix.
Simmer on low flame for 1 min.
Transfer in a serving bowl and serve with Makai Ki Roti and butter

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