sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Palak Methi Na Muthia


Kaju Matar Usal

Kaju Matar Usal is an excellent dish cooked in Maharashtrian style - Cashew nuts cooked w...


Butter Chicken

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in count...


Raw Jackfruit Fritters

Raw or Young Jackfruit as the name suggests is a smaller version of ripe jackfruit. It is...

Chaat green chutney

Chaat Green Chutney

Green chutney for chaat is one of the important chutney that is used for garnishing a var...

Mint & Coriander Leaves Chicken Biryani

Mint & Coriander Leaves Chicken Biryani

Chicken Biryani flavored with mint and coriander leaves will always delight every age gro...

Sukha Murg Ka Mukul1

Sukha Murg Ka Mukul1

Tasty Sukha Murg ka Mukul is a brilliant crispy fried snack dish made with threads of chi...

Palak Methi Na Muthia Recipe, How To Make Palak Methi Na Muthia Recipe

Palak Methi Muthia makes a delicious treat when served with nutritious green chutney. Learn the recipe of Palak Methi na Muthia by vahchef.

Palak Methi Muthia represents perfection in flavour, nutrition and visual appeal. The flavours of spinach and fenugreek balance each other very well in these steamed iron and folic acid rich dumplings, which get a further boost in aroma from the tempering of mustard and sesame seeds.

About Recipe


(1 ratings)
1 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Author : Vahchef
Main Ingredient : Spinach
Servings : 0 persons
Published date : November 28, 2016

Ingredients used in PALAK METHI NA MUTHIA
• Spinach (chopped) - 1 bunch.
• Fenugreek leaves - half bunch.
• Green chilli - ginger paste - 1.5 teaspoons.
• Whole wheat flour - 4 teaspoons.
• Besan (gram flour) - 2 teaspoons.
• Semolina (sooji) - 2 teaspoons.
• Black pepper powder - 1/3 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Baking soda - 1/4 tea spoon.
• Onion (chopped) - 2 tablespoons.
• Garlic( chopped ) - 1 tablespoon.
• Fresh cream - 1.5 teaspoons.
• Lemon juice - 1 tablespoon.
• Grated paneer - 3 teaspoons.
• Coriander leaves (chopped) - 2 teaspoons.
• Salt - to taste.
• Oil - as required.
• Water - as required.
• Tomato - 1 tablespoon.
  • In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 teaspoon of salt, mix it well and squeeze out all the liquid.
  • Add all the ingredients and knead into a soft dough, using water.
  • Apply a little oil on your hands and divide the mixture into bite sized portions and place in a steamer.
  • Top with a little grated paneer and one piece of tomato.
  • Steam for 15 to 20 minutes.

Serve hot with green chutney.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Thu Feb 16 2012

Hi, I feel the ingredients are not up to the mark. tsp and tbsp have been interchanged at some points.

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter