METHI CHAMAN

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INGREDIENTS:

·         Paneer (cottage cheese) – 250grms (200grms cubes & 50grms grated)

·         Palak (spinach) – 150grms

·         Methi leaves – 75grms

·         Tomato puree – 100grms

·         Onion paste – 100grms

·         Cashew nut paste – 3tbs

·         Oil – 70ml

·         Green chilli paste – 1tbs

·         Green peas – 50grms

·         Ginger garlic paste – 1tbs

·         Whole garam masala – 25grms (clove, cinnamon, cardamom, bay leaf, star anise, shah jeera)

·         Chilli powder – 1tbs

·         Turmeric – ½ tbs

·         Coriander powder – ½ tbs

·         Cumin powder – ½ tbs

·         Garam masala – ½ tbs

·         Salt – to taste

·         Ghee/butter – 20grms

·         Kasuri methi – 3grms

 

PROCEDURE:

·         Boil Palak and methi; blend the boiled palak and methi leaves into fine paste.

·         Take a pot and place it on a medium flame; Add oil, whole garam masala, onion paste, green chilli paste, ginger garlic paste, roughly grounded green peas and sauté them.

·         Add tomato puree, cashew nut paste, turmeric, chilli powder, cumin powder, coriander powder and salt; mix them and leave it until oil oozes out.

·         Add blended palak and methi paste at this moment and stir it; cook it for 10min.

·         Add paneer cubes and garam masala, cook it for 5 more minutes. (check the seasonings)

·         Switch off the flame and add butter or ghee along with crushed kasuri methi.  

·         Add grated paneer and mix the curry (which brings a great texture to the gravy).

·         Garnish with roasted cashew nuts.

 

Methi Chaman is good accompaniment for Indian breads.



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