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Tuesday, 28 January 2014

Methi Chaman Recipe


After trying quiet a few methi chaman recipes this is my favourite one, the flavour of coriander and a bit of spinach makes this dish a bit extra yummy, I always serve these with phulkas, boondi raita  and onions on the side, it makes the perfect lunch or dinner for us.
 
Methi chaman has no red chili powder or turmeric, the spice is only from the green chili.
Adding other spices ruin the flavour of this dish so try doing it at your own risk, sugar can be added to balance the bitterness but why would you right? Methi chaman is supposed to have a slight bitter taste that's the beauty of this dish.
 
So guys if your looking for an Indian fenugreek recipe give this one a try, its delish.
 
 
Sorry for the bad lighting..
 
This is what you need for Methi Chaman
 
2 cups fenugreek leaves
1/2 cup chopped coriander leaves
1/2 cup spinach (I used frozen)
4 Cashews
1/2 cup paneer
1/2 tsp cream

1 tomato
4/6 garlic cloves
1 or 2 green chili (depends on the heat)
1/2 onion

Tempering
2 tsp cumin seeds
1/2 tsp fennel seeds
2 cardamom pods
2/3 cloves

> Steam the fenugreek leaves, spinach and coriander for 5 min.
Blend everything with cashew and a little water.

> Microwave the tomato for 2 min and puree.

> Make a paste of the onion, green chili and garlic.

 
In ghee and all the ingredient's listed in tempering.
Then add in the onion mix, cook for 5 min on low.
Add in the tomato and the salt, cook on low till the onions and tomato become a paste.

 
Add in the fenugreek puree and a little water, cook covered for 10 min on low heat.
Stir in between, now add in the paneer and cook covered again for 4/5 min.
Check for seasoning and add salt if required.
Last add in the garam masala.

Add cream just before serving and sprinkle a pinch of garam masala for extra flavour.

Now your done !

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