Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy
A delicious popular Kashmiri Paneer with fenugreek (methi) and spinach (palak) leaves gravy is a must try. Serve it with naan or tawa paratha for a comforting lunch or dinner.
Methi Chaman Recipe (Paneer In Dark Leafy Greens Based Gravy) is one of the popular side dish recipe with paneer in a creamy fenugreek & spinach gravy.
Methi leaves are used in different curries because they have so much flavour and are very healthy. This gravy is prepared by blanching equal amount of methi and spinach leaves and grinding them to fine paste for curry. The curry is prepared using mustard oil so this adds more flavor.
Serve Methi Chaman Recipe with Sweet Potato Flatbread or Leftover Dal Paratha and Aloo Bhindi Recipe Flavored With Mustard And Poppy Seeds.
If you like this recipe, here are a few more interesting paneer recipes
15 M
25 M
40 M
3 Servings
Ingredients
- 1 cup Methi Leaves (Fenugreek Leaves) , tightly packed
- 1 cup Spinach Leaves (Palak) , tightly packed
- 150 grams Paneer (Homemade Cottage Cheese) , cubed
- 2 Green Chillies
- 1 Onion , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 3 tablespoons Mustard oil
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1/3 cup Fresh cream
- Water , as needed
- Salt , to taste
How to make Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy
To begin making Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy, In a saucepan, boil water with a little salt.
Once the water boils, switch off the stove. Add cleaned Methi, palak leaves to the saucepan and keep covered for 5 minutes.
After 5 minutes, strain the methi & palak leaves and give them a quick run under cold water. Reserve about 1/2 a cup of stock for later use.
Take a blender and add green chillies, blanched spinach, fenugreek leaves and blend to fine puree, keep aside.
Heat a kadai, add mustard oil, add cumin seeds, onion and saute until translucent.
Add turmeric powder, coriander powder and saute until raw smell goes off.
Now add methi spinach puree, required salt and saute for 3-4 minutes on a medium flame.
Add reserved greens stock, about 1/2 a cup, and stir to cook on simmer for another 2 minutes or till done.
Add paneer cubes, garam masala and stir to combine, Cook Methi Chaman covered for 3 minutes.
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.
Divya Shivaraman
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya
