Methi Palak

Vegetarian

Lunch/Dinner

Vegetarian

VISIT ORIGINAL RECIPE

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.