Thursday, February 17, 2011

Methi Chaman or Methi Paneer


Methi Chaman is a Kashmiri way of making Fenugreek leaves with paneer. This is my version.

Methi Chaman or Methi Paneer
Fenugreek leaves with Indian cottage cheese
Ingredients
1 bunch fenugreek leaves/methi, cleaned
1 bunch spinach/paalak, cleaned

Salt to taste
2 tsp Kashmiri  Masala tikki
1 tsp paprika or mild chili powder

1 cup paneer chunks

Tempering
1 tbsp oil or ghee/clarified butter
3 cloves
1/2 tsp cumin seeds
3/4 cup chopped onion
1/4 cup, chopped tomatoes
1 tbsp ginger-garlic paste

Method
1.Steam fenugreek and spinach leaves till they are wilted. Using hand blender, mash them quickly. I liked to have some texture. If you prefer, you can grind them to a smooth paste.
2. Heat oil/ghee in a saucepan. Add whole spices.
3. As they sizzle add onion and ginger-garlic paste. Saute for 5-7 minutes. Add tomatoes. Saute till tomatoes are mushy.
4. Add all masala powders. stir fry for 1 minute.
5. Add spinach-methi pulp and salt.
6. Adjust water. Do not make it too runny.
7. Bring to boil. Add paneer chunks.
8. Simmer for 10 minutes.
9. Serve with naan.

Note -
1. For richer flavor, you can deep fry paneer before adding to the curry. I do not fry paneer.
2. If you do not have kashmiri masala, then use usual garam masala.

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