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Methi Palak
Vegetarian
Lunch/Dinner

Fat (g) / Serving
12.84
Net carbs (g) / Serving
Protein (g) / Serving
Servings
2
3.58
2.47
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
1 Cup Fenugreek leaves | 30 | 0.9 | 0.24 | 1.8 |
2 Cups Spinach, chopped | 60 | 0.86 | 0.24 | 1.72 |
1 Tbsp Mustard oil | 14.3 | 0 | 14.3 | 0 |
0.5 tsp Cumin seeds | 2.1 | 0.7 | 0.46 | 1.4 |
2 tsp Cumin powder | 8.4 | 2.84 | 1.88 | 5.68 |
0.25 tsp Green chilli, chopped | 1.05 | 0.3 | 0.18 | 0.6 |
1 tsp Garlic, chopped | 5 | 1.54 | 0.02 | 3.08 |
2 tsp Desi ghee | 8.4 | 0 | 8.36 | 0 |
To taste Salt | 0 | 0 | 0 | 0 |
Directions
1.Blanch the spinach and fenugreek leaves in boiling water separately.
2.Drain and keep aside to cool.
3.When cool grind to a fine paste separately.
4.Heat oil in a non-stick pan; add the cumin seeds, chopped garlic and green chilli fry for a while.
5.Add the spinach-fenugreek paste and fry for a minute.
6.Add the cumin powder and salt and mix well.
7.Now add desi ghee and keep it on low flame.
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