Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, methi chaman. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Methi chaman is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Methi chaman is something which I’ve loved my entire life.
Best Paneer Recipe In Restaurant Style Kashmiri Methi Chaman Recipe is a traditional Kashmiri dish made with paneer and methi leaves. Methi chaman recipe with step by step pics. Methi chaman is a delicious gravy based dish from the Kashmiri pandit cuisine.
To begin with this particular recipe, we have to first prepare a few components. You can have methi chaman using 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Methi chaman:
- Take 250 gms paneer
- Make ready 2 tsp ghee
- Get 2 tsp mustard oil
- Make ready 2 cup methi leaves
- Prepare 2 green chillies
- Make ready 1 cup palak or spinach leaves
- Prepare as per taste Salt as per taste
- Prepare 3-4 tsp grated paneer
- Take 1 black cardamom
- Get 2 green cardamoms
- Take 2-3 cloves
- Get 4-5 black peppercorns
- Make ready 1/2 tsp shahi jeera
- Make ready 1/2 tsp jeera / cumin seeds
- Prepare 1/2 tsp fennel seeds powder
- Make ready 1/2 tsp garam masala powder
- Prepare 1/2 tsp ginger powder
- Make ready 1/2 tsp turmeric powder
- Get 1 tsp kasoori methi
- Prepare 1 tsp sugar
- Make ready 2 tsp fresh cream
- Prepare as per taste Salt
Haryali methi chaman at Bombay Post was simply out of this world, a perfect blend of taste and flavour, sans any cream or tomatoes or dry fruit paste. Home » FoodFood » Sanjeev Kapoor Kitchen » Methi Chaman. How to make Methi Chaman -. A healthy dish this - paneer cooked with fenugreek leaves and spinach.
Steps to make Methi chaman:
- Boil the leaves in water for 2 minutes and then put them in cold water for 30 seconds. Then grind the leaves along with the chilli to make the puree and keep them aside.
- Heat a pan with ghee and fry the paneer cubes and keep them aside.
- Then in the same pan put oil and all the dry whole spices in it.
- Saute it and add the methi puree in it.
- Allow it to boil for some time and then add salt and rest of the spices in it.
- Then add the paneer cubes in it and allow it cool for 5-6 minutes and then add cream, sugar and the kasoori methi in it.
- Add grated paneer in it. Allow it to cook for 2 minutes again. Now your methi chaman is ready. Serve hot with roti.
Last week my friend Shalini was telling me about methi chaman gravy (Methi = Fenugreek leaves in English, Vendhaya keerai in Tamil, methi in Hindi, Menthe soppu in Kannada) she had in a restaurant. With a variety of greens sitting in my refrigerator along with a cube of paneer, I decided on preparing Methi Chaman Hariyali. Kashmiri methi chaman is a traditionally a no onion garlic curry just like many Kashmiri recipes. But the chaman what you get in most restaurants is Punjabi variation with onion and garlic. Today's recipe, Methi Chaman, has got to be one of my favorite ways of preparing this veggie.
So that is going to wrap it up with this exceptional food methi chaman recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
