Ingredients
The following ingredients have 4 Servings
- 3 cups methi leaves
- 1.5 cups spinach leaves
- pinch of sugar (for blanching)
- boiling water (for blanching the greens)
- 3 tablespoons oil (mustard preferably )
- 1/2 inch cinnamon
- 1 teaspoon cumin seeds
- 1/2 cup chopped tomatoes
- 1/2 teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder
- 1/2 teaspoon coriander powder
- 3/4 teaspoon garam masala powder (divided)
- salt (to taste)
- 200 grams paneer (cubed and toasted)
- 2 teaspoons lemon juice
Instruction
- Pick, rinse and clean the methi leaves thoroughly. Also clean the spinach leaves.
- blanch the methi leaves and spinac leaves in boiling water along with a pinch of sugar.
- Rinse under cold water and grind to a smooth puree.
- Cube or cut the paneer into strips. Toast the paneer strips in a pan with few drops of oil.
- Meanwhile heat oil in a pan. Add cumin seeds and let crackle
- Add the cubed tomatoes followed by dry spice powders. Saute and cook till the raw smell goes off from the spice powders.
- Now add the methi puree and mix well. Add garam masala powder and mix well. Cook for 6-7 minutes. Add 3/4 cup water and bring to a boil.
- Season with salt and simmer for 8-10 minutes.
- Add the fried paneer cubes and mix gently. remove from flame and add lemon juice. Serve methi chaman hot with roti or rice.
