Monthly Archives: October 2014

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Methi Palak


Serves: 1


This curry takes it’s name from the key ingredients used, methi (Fenugreek leaves) and palak (spinach). Please note that many restaurants and take-aways use the term saag for spinach, when in fact saag actually refers to any green leafy vegetable. This curry is often served with Paneer (cheese).


  • Precooked meat or vegetables
  • 2 tbsp. Vegetable oil
  • 400ml Base gravy
  • 2 tsp. Garlic & Ginger puree
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 2 tbsp. Methi leaves
  • 2-3 cloves
  • 1 tsp. Cumin powder
  • 2 tsp. Coriander powder
  • 1 tsp. Garam masala
  • ¼ tsp. Asaefotida powder
  • 1 tsp. Chilli powder
  • 4 tbsp. Puree’d spinach
  • A handful of fresh chopped spinach leaves.


Heat the oil in a hot pan, then add the garlic and ginger puree, after a minute or two add the cloves, dry spice powders (excluding the garam masala), salt and sugar. Allow the spices to combine with the puree then add a ladle of base gravy, mix well and add the meat or vegetables and the puree’d spinach. Continue adding the base gravy a ladle full at a time, allowing the curry to thicken. Add the garam masala and stir well. Add the fresh spinach, stir again and serve immediately.