North Indian Methi Butta Palak - A Fenugreek Leaves-Baby Corn

Name: North Indian Methi Butta Palak - A Fenugreek Leaves-Baby Corn
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 250 g methi leaves; 250 g spinach leaves; 100 g baby corn; 25 g garlic; 125 g onions; 50 g tomatoes; 10 g ginger; 25 g green chilies; 0.5 tbsp turmeric powder; 0.5 tbsp cumin seed; 1 bay leaf; 3 cardamoms; 2 tbsp cooking oil; 1 tsp salt; 2 tbsp fresh coriander leaves

Gently simmered corn, spinach and tomatoes, warmed with ginger and turmeric, a South Asian side dish. Finish with corriander leaves.

55 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 35 min · 55 min total
Difficulty: medium

1
Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while. Then, put them in chilled cold water for a while.
2
Drain. Keep aside. Put babycorn in a bowl and add plenty of water. Allow to boil until babycorn is three-fourth cooked.
3
Heat oil in a skillet. Add bayleaf, cumin seeds and cardamoms. Allow cumin seeds to crackle.
4
Once they stop crackling, add ginger and garlic. Saut'e until their raw smell is gone and garlic is lightly browned.
5
Add onions and saut'e till brown. Add green chillies and turmeric powder and mix well. Add tomato.
6
Cook, uncovered, on medium flame, till tomato is tender and breaks easily. Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
7
Mix well. Cover. Cook on medium-high flame for 10 minutes, stirring two-three times in between.
10 min
8
Uncover. Mix well. Garnish with corriander leaves. Serve immediately with hot rotis for a fantastic dinner/lunch!