Methi Chaman is considered an authentic kashmiri dish.It resembles palak paneer but its flavor is very unique. Any kashmiri cuisine restaurant will have two vegetarian dishes for sure dum aloo and methi chaman. Kashmiri cuisine has been influenced by many cultures and many dishes have evolved over time.I hope you will enjoy this version of methi chaman.The original kashmiri uses more cream however i have toned it down .
Cooking Time: 45 min
Serves 2
Ingredients:
- 1 cup cubed paneer(cottage cheese)
- 1 1/2 cup palak(spinach)
- 1 cup methi (fenugreek leaves)
- 1 tbsp kasuri methi
- 3 to 4 green chillis(according to ur taste)
- 1/2 cup chopped onions
- 1 tsp garlic ginger paste
- 2 tbsp fresh cream(optional)
- 1/4 tsp cumin seeds
- 1 tsp coriander powder
- 1/4 tsp garam masala
- 1 tbsp oil
- 1 tbsp butter
- 1 tbsp cream
- 1 tsp sugar
- salt to taste
Cooking Procedure:
Boil palak n methi leaves together in a deep bottom pan with some water for 5 mins n keep it aside ,let it cool, after it cools blend them into fine coarse paste.
Heat oil and butter in a pan once butter melts put cumin seeds n stir, once its splutter add onion ,garlic ginger paste ,green chillis and fry till onion become golden brown.
Add the paste n kasuri methi to it n stir for one min ,then add coriander powder,sugar,garam masala and fry it on medium flame till oil saturates from the gravy.
Add cream n mix it well n then add required amount of water to get the right consistency for ur gravy, let it boil for 3 min then add paneer cubes n stir nicely, let it cook for one more min.
Your methi chaman is ready , serve hot with rotis n enjoy.
This methi chaman goes for the the wonderful event Think Spice Think Fenugreek host by Priya started by Sunita and also sending this dish to the event Side Dishes from India hosted by Suma
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Tags: Methi, Palak, Methi Chaman, Kashmir, Authentic Dish, Spinach, Fenugreek, Paneer, Cottage Cheese, Vegetarian, Healthy
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