Aloo Methi Palak

About Aloo Methi Palak

Ingredients

• Medium potatoes (aloo), boiled, peeled and chopped 2
• Fresh fenugreek leaves (methi), chopped 2 cups
• Fresh spinach (palak), chopped 1 medium bunch
• Sunflower oil 1 tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Medium onion, sliced 1
• Ginger-garlic paste 1 tbsp
• Turmeric powder ½ tsp
• Red chilli powder 1 tsp
• Salt to taste

How to Make Aloo Methi Palak (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds and cumin seeds and saute till they splutter.
2. Add onion and ginger-garlic paste, mix and saute till golden.
3. Add turmeric powder, red chilli powder and saute for 1 minute.
4. Add spinach and fenugreek leaves, mix and cook till the greens are cooked.
5. Add potatoes and salt and mix well. Cook for 2-3 minutes.
6. Transfer into a serving bowl and serve hot with rotis or paranthas.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps