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Methi Palak

Vegetarian

Lunch/Dinner

Methi Palak

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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