How to make Methi Chaman -
A healthy dish this - paneer cooked with fenugreek leaves and spinach.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fenugreek leaves (methi) (मेथी), Paneer (cottage cheese) (पनीर)
Cuisine : Kashmiri
Course : Main Course Vegetarian
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For more recipes related to Methi Chaman checkout Sukhi Metho Wadiyaan, Methi Kela Sev, Methi Chaman - SK Khazana, VEGAN METHI MATAR MALAI- Sk Khazana . You can also find more Main Course Vegetarian recipes like Dhansaak Rice Bowl Pithla Bhakri Drumstick Curry Vatana Batata Cauliflower Sukke
Methi Chaman Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Methi Chaman Recipe
Fenugreek leaves (methi) roughly chopped 1 medium bunch
Paneer (cottage cheese) 150 grams
Ghee 1 1/2 tablespoons
Caraway seeds (shahi jeera) 1/2 teaspoon
Garlic finely chopped 1 tablespoon
Salt to taste
Buttermilk 1/2 cup
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Green cardamom powder 1/4 teaspoon
White pepper powder 1/4 teaspoon
Spinach puree 1/2 cup
Method
Step 1
Heat ghee in a non-stick pan, add caraway seeds, garlic and fenugreek leaves. Mix well and sauté for 2 minutes.
Step 2
Add salt and mix again. Sauté for 2-3 minutes and add buttermilk. Mix and cook for 4-5 minutes.Cut paneer into ½ inch triangles.
Step 3
Add turmeric powder, red chilli powder, green cardamom powder and white pepper powder to the fenugreek leaves in the pan. Mix well and cook for 3-4 minutes.
Step 4
Add spinach puree and mix. Add paneer and mix well. Cook for 2-3 minutes more. Serve hot.
Nutrition Info
Calories : 736 kcal Kcal
Carbohydrates : 57.5 gm gm
Protein : 18.5 gm gm
Fat : 77.8 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
