Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - tightly packed, spinach leaves (palak) - tightly packed, paneer (homemade cottage cheese) - cubed. Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To begin making Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy, In a saucepan, boil water with a little salt
methi leaves (fenugreek leaves) - tightly packed(1 cup)paneer (homemade cottage cheese) - cubed(150 grams)green chilli(2)water - as neededsalt - to taste - 2
Once the water boils, switch off the stove
water - as needed - 3
Add cleaned Methi, palak leaves to the saucepan and keep covered for 5 minutes
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup) - 4
After 5 minutes, strain the methi & palak leaves and give them a quick run under cold water
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup)water - as needed - 5
Reserve about 1/2 a cup of stock for later use
- 6
Take a blender and add green chillies, blanched spinach, fenugreek leaves and blend to fine puree, keep aside
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup)green chilli(2) - 7
Heat a kadai, add mustard oil, add cumin seeds, onion and saute until translucent
onion - finely chopped(1)cumin seeds (jeera)(1 teaspoon)tablespoons mustard oil(3) - 8
Add turmeric powder, coriander powder and saute until raw smell goes off
turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon) - 9
Now add methi spinach puree, required salt and saute for 3-4 minutes on a medium flame
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup)salt - to taste - 10
Add reserved greens stock, about 1/2 a cup, and stir to cook on simmer for another 2 minutes or till done
green chilli(2) - 11
Add paneer cubes, garam masala and stir to combine, Cook Methi Chaman covered for 3 minutes
methi leaves (fenugreek leaves) - tightly packed(1 cup)paneer (homemade cottage cheese) - cubed(150 grams)garam masala powder(1/2 teaspoon) - 12
Switch off the stove and Finally add fresh cream to methi Serve Methi Chaman Recipe with Sweet Potato Flatbread or Leftover Dal Paratha and Aloo Bhindi Recipe Flavored With Mustard And Poppy Seeds
methi leaves (fenugreek leaves) - tightly packed(1 cup)cumin seeds (jeera)(1 teaspoon)tablespoons mustard oil(3)fresh cream(1/3 cup)
Nutrition Facts
Per serving
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Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - tightly packed, spinach leaves (palak) - tightly packed, paneer (homemade cottage cheese) - cubed. Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
To begin making Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy, In a saucepan, boil water with a little salt
methi leaves (fenugreek leaves) - tightly packed(1 cup)paneer (homemade cottage cheese) - cubed(150 grams)green chilli(2)water - as neededsalt - to taste - 2
Once the water boils, switch off the stove
water - as needed - 3
Add cleaned Methi, palak leaves to the saucepan and keep covered for 5 minutes
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup) - 4
After 5 minutes, strain the methi & palak leaves and give them a quick run under cold water
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup)water - as needed - 5
Reserve about 1/2 a cup of stock for later use
- 6
Take a blender and add green chillies, blanched spinach, fenugreek leaves and blend to fine puree, keep aside
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup)green chilli(2) - 7
Heat a kadai, add mustard oil, add cumin seeds, onion and saute until translucent
onion - finely chopped(1)cumin seeds (jeera)(1 teaspoon)tablespoons mustard oil(3) - 8
Add turmeric powder, coriander powder and saute until raw smell goes off
turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon) - 9
Now add methi spinach puree, required salt and saute for 3-4 minutes on a medium flame
methi leaves (fenugreek leaves) - tightly packed(1 cup)spinach leaves (palak) - tightly packed(1 cup)salt - to taste - 10
Add reserved greens stock, about 1/2 a cup, and stir to cook on simmer for another 2 minutes or till done
green chilli(2) - 11
Add paneer cubes, garam masala and stir to combine, Cook Methi Chaman covered for 3 minutes
methi leaves (fenugreek leaves) - tightly packed(1 cup)paneer (homemade cottage cheese) - cubed(150 grams)garam masala powder(1/2 teaspoon) - 12
Switch off the stove and Finally add fresh cream to methi Serve Methi Chaman Recipe with Sweet Potato Flatbread or Leftover Dal Paratha and Aloo Bhindi Recipe Flavored With Mustard And Poppy Seeds
methi leaves (fenugreek leaves) - tightly packed(1 cup)cumin seeds (jeera)(1 teaspoon)tablespoons mustard oil(3)fresh cream(1/3 cup)
About this recipe
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - tightly packed, spinach leaves (palak) - tightly packed, paneer (homemade cottage cheese) - cubed. Ready in 40 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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