Monday, November 7, 2011

Methi Chaman

When someone who does not eat paneer ( yes, there are some like that!!) came home after a dinner and said that he had some delicious Methi Chaman, I was delighted.  I immediately looked up a couple of recipes, rushed to the supermarket and got into the kitchen willingly.  Here is what the dish looked like.. and it was good to eat too.

Methi (Fenugreek leaves)- 1 bunch 
Palak - Spinach - 1 bunch
( roughly 4:1 of Spinach is to Methi)
Butter - 1-2 tsp
Onion - 1 small - finely chopped
Garam Masala powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Green Chilies - 2 according to taste 
Chilie powder - to taste
Fresh Paneer (Cottage Cheese)
- 200  gms - grated
Ginger - 1/2"
Garlic - 4 pods
Kasuri Methi - a dash of it
Fresh cream - 3-4 tbsp
Oil - 1 tsp
Salt to taste

Remove the leaves of the Methi and Palak.  Wash well and drain.
Blanch them in hot water to which a little salt has been added for a couple of mins.
Drain and cool.
Make into a purée - keep aside

Grind the green chilies, ginger and garlic to a paste

Take a wok.  Add a mixture of butter and oil.
Sauté the green chilie-garlic-ginger paste
Add finely chopped onions, sauté again, do not brown, if required add a little salt to prevent that.
Now add the spinach-methi purée
Stir vigorously for a few mins.  Then add a little water.
Add chilie, cumin, coriander powder
Simmer a while
Add grated paneer ( I mashed it and realise grating would have been a better option)
Add a little more water if the mixture thickens.
Add the garam masala and allow to simmer a little more
The dash of kasuri methi for that extra flavour.
Remove from heat 
Add some of the cream.  Mix.  Put a swirl on top ( missing here)
And serve either hot with jeera rice or rotis


Some time to spare? Do leave a comment. Thanks.


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