Methi Chaman Recipe

By | Published | Paneer, Spinach | No Comment

Fresh Fenugreek – 150 gms
Cottage Cheese – 2 1/2 cups, Small Cubes
Spinach – 2 1/4 cups
Oil – 2 tbsp
Salt to taste
Butter – 2 tbsp
Onions – 3 1/2 tbsp, Grated
Ginger Paste – 1/4 cup
Green Chilli Paste – 3 tsp
Garlic – 2 tsp, Chopped
White Pepper Powder – 1 tsp
Red Chilli Powder – 1 tsp
Garam Masala – 1 1/2 tsp
Ginger – 1 tsp, Chopped

1. Wash fenugreek and spinach and chop the leaves.
2. Blanch in salt water for 1 minute.
3. Remove, cool and blend in a food processor to a fine puree.
4. Heat the oil and butter in a kadai.
5. Add the onions, ginger, green chilli paste and chopped garlic.
6. Saute over low heat for 5 to 6 minutes.
7. Add pepper, salt and red chillies.
8. Add the fenugreek and spinach puree and cook for 35 to 40 minutes until the oil separates.
9. Add the cottage cheese cubes and sprinkle garam masala.
10. Cover and cook for 10 minutes.
11. Garnish with ginger and serve with any roti.

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