Ingredients:
Methi/fenugreek leaves - 1 cup
Palak/spinach leaves - 1 cup
Onion - 1 medium
Green Chilli - 1
Ginger Garlic Paste - 1 tsp
Cumin powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt - As per taste
Oil
Preparation:
Remove the methi leaves and palak leaves from the stems and wash them properly. Heat water in a pan and add these leaves and salt and let it boil for a few minutes. Then remove from fire and strain the leaves and do not throw away the water.
Dice the onion into small squares and cut the chilli into small pieces and keep aside.
Heat oil in a kadai and add cumin seeds. When they start spluttering, add onion and fry them till they turn light brown. Then add the green chili and ginger garlic paste. Fry for a few seconds till good smell comes and add the leaves and the strained water, cumin powder, red chilli powder and salt, mix well and cook on low flame for about 5-10 minutes. Now add the garam masala powder and cook for another minute and remove from fire.
This gravy tastes great with roti.
