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Methi Aloo with Sprouted Methi Dana and Palak

Aanchal Gupta
Healthy sprouted Methi Dana provides the flavor of methi while Fresh palak gives the green look to this unusual Methi Aloo ki sabzi which can be enjoyed throughout the year and not just in winter when methi is generally harvested and available.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 cups

Ingredients
  

  • 2 cups Sprouted Methi Deeds/Fenugreek Seeds
  • 4 Medium Potatoes washed and cubed
  • 6 cups spinach chopped
  • 3 tbsp oil
  • 1 1/2 tsp Jeera/Cumin seeds
  • 1/2 tsp Haldi/Turmeric powder
  • 1/2 tsp salt
  • 1/2 tsp Lal Mirch powder/Red Chili powder
  • 1 tbsp Dhania powder/Coriander powder
  • 1/2 tsp Kashmiri lal Mirch/Paprika
  • 1/2 tsp kala namak/Black salt optional
  • Regular salt as needed

Instructions
 

  • In a pan heat oil
  • Add jeera/cumin, when it splutters add haldi/turmeric
  • Add cubed potatoes,salt and haldi/turmeric and mix well.
  • Cook on medium till potatoes are cooked through(cover the pan for sometime,to cook the potatoes)
  • Add all the spices and mix well
  • Add sprouted methi,spinach and salt and mix till spinach wilts and everything blend well
  • Serve with any dal and rice or rotis

Notes

1/4 cup dry Methi dana yields about 4 cups of sprouted methi. I used 2 cups of sprouted methi for this recipe.Sprouted methi is not as bitter as raw methi dana. If you prefer a milder methi taste, use less sprouts. You can also try and make it in mustard oil for a more authentic taste.I like the taste of kala namak/Black salt in my vegetables, but you can use regular salt if you prefer.
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