Monday, October 26, 2009

Methi Chaman

This is one of those recipes which I learnt just after marriage. It resembles with palak paneer. It has it's different taste. This is a very rich dish.

Fenugreek leaves (methi) - 1 bunch
Spinach leaves (palak) - 1 bunch
Cottage Cheese (paneer) - 200gms
Milk - 3 tablespoon
Chopped onion - 2
Oil - 3 tablespoon
Sugar - 1 tablespoon
Salt to taste

For Paste

Coriander powder - 1 tablespoon
Chopped Onion -1
Green chilies - 4-5
Cumin - 1 teaspoon
Cardamom - 2
Black pepper - 5
Garlic cloves - 8
Ginger - 1 inch


Soak the ingredients given under 'For Paste' in little water for an hour. Clean and wash methi and palak. Grind to a smooth paste. Make very small cubes of paneer or just grate it. Make a paste of soaked items. Heat oil in kadai fry onion till it gets golden brown. Now add the paste. Fry it for a minute. Then add paneer and saute it. Lastly add the green paste, milk, sugar and salt. Reduce heat and simmer till the gravy thickens. Serve hot with Roti or Rice.
This recipe goes to Sara's Monthly event - Cheese


Pari said...

Hi! This is originally a Kashmiri dish and Chaman means Paneer.
I used to make this quite often a little differently, now that you have made this, I must also make again.

Priya said...

Methi and spinach with cheese, definitely a delicious and cheesy dish, looks gorgeous!

Khaugiri said...

Hey thanks Priya....
Thank you pari for the Information. I knew this dish as Kashmiri Methi Chaman but was not sure whther it's a kashmiri dish or not... Thanks once again.

Cham said...

Something new and methi and spinach sure this dish is great side dish!

chakhlere said...

Amazing dish!! Healthy and delicious.

Mythreyi Dilip said...

Wow! this curry looks so green and fresh. Makes me drool.....

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