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Preparation Time : 10
Cook Time : 20
Total Time : 30
for puree: 3 cup water
1 bunch methi / fenugreek leaves
1/2 bunch palak / spinach leaves
4 green chilli
for curry: 2 tbsp mustard oil
1 tsp cumin / jeera
1 black cardamom
1 inch cinnamon
1 bay leaf / tej patta
1/8 tsp pinch hing / asafoetida
1/8 seeds methi / fenugreek
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp coriander powder
1 tsp fennel powder / saunf powder
1/2 tsp ginger powder
1/2 tsp sugar
3/4 tsp salt
2 tbsp cream
250 gms cube paneer / cottage cheese in cubes
1/2 cup paneer / cottage cheese grated
1 tsp kasuri methi crushed
Firstly in a large kadai heat 2 tbsp mustard oil and saute spices. further add turmeric, garam masala, coriander powder, fennel powder, ginger powder, sugar and salt.
Saute on low flame till the spices turn aromatic. Now add prepare methi palak puree.
Cook for 3 minutes stirring continuously. Add 1 cup of water (leftover water from methi palak) adjust consistency by adding water as required. now add cream and mix well.
Add small cubes paneer and grated paneer. mix well and simmer for 5 minutes.
Now add kasuri methi and mix well. finally, serve methi chaman with garlic naan / roti.
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