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Preparation Time : 20
Cook Time : 25
Total Time : 45
spinach/palak leaves 2 cups
methi/fanegreek leaves 2 cups
green peas boiled 1 cups
chopped capicicum, beans, fresh green onion 1/2 cups
coriander leaves 1/4 cups
green chilles 2-3 nos
ginger garlic paste 1 tsp
salt 1 tsp
malai 1/2 tbsp
garam masala 1 tsp
oil 1 tbsp
green garlic chopped 1/4 cups
grated panner 1/4 cups
For 2nd tadka:- oil/ghee 1/2 tbsp
cumin seeds 1 tsp
dreied red chillies 1-2 nos
cloves garlic 3-4 nos
sesame seeds 1 tbsp
Chop the spinach & methi leaves n wash under running water.
Blanch the spinch n methi leaves, onion n green chillies in salted lukewarm water for few minutes and cool.
Squeeze out the excess water from the spinch n methi leaves and grind to a paste. Keep aside
Add oil in a heavy bottom pan and add cumin seeds n let them splutter. Add a ginger garlic paste add onion and saute till it is translucent.
Add chopped vegetables with water till the veggies are done. Add boiled green peas and saute for a second.
Add the ground paste and let it cook for 5 minutes.
Add a cup of strained water, add ground prepared garam masala and cook untill all the water has evaporated and the oil separates out.
Add the crumbled paneer n malai fold in well..
Adjust the salt and check the seasonings.
Add green garlic, green onion and combine well. Add the butter n crushed few leaves of kasuri methi between ypur palms and sprinkle over a chaman.
Tadka:- heat oil/ghee in a tadka pan and fry cumin seeds, dried red chillies, crushed garlic and white sesame seeds. Pour this tadka over the prepared chaman.
Serve hot hariyali Chaman with roti, naan , paratha or rice.
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