Methi Palak Sweet Potato Subji


  • 4 cups chopped spinach
  • 2 cups chopped methi leaves
  • 1 cup cubed steamed sweet potato
  • 1 tbsp cumin seeds
  • 1 tbsp ginger-garlic-green chilli paste
  • ½ cup pureed onion
  • ½ cup pureed tomato
  • ½ tsp garam masala
  • 1 tsp crushed kasuri methi
  • 1 tsp dhania jeera powder
  • ¾ tsp red chilli powder
  • ¾ tsp turmeric powder
  • 1 cup soya milk
  • sea salt to taste
  • 1 tsp chopped fresh coriander leaves

On a low flame, cook the palak and methi with a pinch of sea salt in 4 tablespoons of water till wilted. Let it cool and puree and keep aside.

Heat a pan and dry roast cumin seeds for a minute. Add pureed onion and 2 tablespoons of water and cook on medium heat till the onion turns light brown. Add pureed tomatoes, ginger-garlic-chilli paste and cook for about 3 minutes. Now add powdered masala and let it simmer for about 3 to 5 minutes. Add pureed spinach-methi leaves to the mixture, kasuri methi, 1 cup of soy milk and let it simmer into a gravy-like texture.

Add steamed cubed sweet potato and let it simmer in the gravy for about 5 minutes. Add sea salt to taste. Garnish with coriander leaves.

Serves 4