Methi Aloo ki sabzi made healthy with sprouted Methi Dana and tonnes of spinach.This unusual Methi Aloo ki sabzi can be enjoyed throughout the year and not just in winter when methi is generally harvested and available.

Sprouted methi dana/ seed is not bitter at all compared to the raw Methi seeds and has all the benefits of sprouting. Read the many benefits of sprouts in this article by Healthline and Harvard medical School. I do sprout green Moong and Kala Chana/Black Chickpeas regularly and incorporate them in salads and snacks but I very recently learnt the benefits of sprouting methi. This article explains the many benefits of consuming methi /fenugreek and its impact in controlling diabetes,cholesterol and increasing milk production for nursing moms. If you are new to sprouting and want to do it in an easy hygienic way, here is the best way to Sprout Methi seeds, Sprout Green Moong and Sprout Kala Chana.

Some recipes that incorporate sprouts are Sprouted Moong Salad/Chat, Besan Chilla with Sprouted Methi, and Bread Katori Chaat. I also like to use Methi dana every morning in my Detox drink which helps me to maintain my weight.

Moving on to the recipe, here is the written one followed by the step by step pictorial recipe-

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

Cook Time 15

Total Time 20

Servings 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.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients