Palak and Methi Soup is prepared using Spinach and Fenugreek leaves
Time Required: 25 Minutes
1 Bunches Spinach
1 small bunch Fenugreek leaves
1 Onions, Chopped finely
2 tbsp Hung Curds/Yoghurt Cheese
1 tbsp Ghee/Oil
Required amount of water
Black Salt to taste
Salt and Pepper to taste
Clean and wash Spinach and Fenugreek leaves. Blanch the Spinach and Fenugreek leaves and when cool purree and leave it aside.
Heat Oil in a pan. Add Onions and fry till brown.
In a liquidizer, combine Onion, Spinach-Fenugreek puree and hung curd and blend until smooth.
Remove to a vessel, add Black Salt, Salt and Pepper and adjust the consistency by adding water as required. Bring to a boil. Remove from heat.
Serve Palak and Methi Soup garnished with swirls of beaten Yoghurt.