North Indian Methi Butta Palak - a 'fenugreek Leaves-Baby Corn

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“I came across this wonderful recipe that had an equally pretty picture accompanying it, in the newspaper, months ago! Luckily, I had cut it and saved it in a little bag in my little room. Tonight, I wanted to make something nutritious, tasty and different from usual food. I opened up the bag, and, found this! I made it for dinner tonight and we enjoyed it with hot rotis. I enjoyed it with white bread! It tastes really good. It got praises from all of us. Many thanks to 'City Times' for carrying this recipe in their newspaper.”

Ingredients Nutrition

  • 250 g methi leaves, cleaned, washed, drained and chopped (fenugreek leaves)
  • 250 g spinach leaves, cleaned, washed, drained and chopped (palak leaves)
  • 100 g baby corn, cut into small circular discs, boiled and drained
  • 25 g garlic, peeled and finely chopped
  • 125 g onions, peeled and chopped
  • 50 g tomatoes, peeled and chopped
  • 10 g ginger, peeled and chopped
  • 25 g green chilies, ends removed, rest of it chopped
  • 12 tablespoon turmeric powder
  • 12 tablespoon cumin seed
  • 1 bay leaf
  • 3 cardamoms
  • 2 tablespoons cooking oil (I use Minara Sunflower cooking oil)
  • 1 teaspoon salt
  • 2 tablespoons fresh coriander leaves, for garnishing


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

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