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Methi Chaman Yum
Methi Chaman
Course side dish
Cuisine north indian
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 bunch Methi
  • 1 bunch Spinach
  • 1 Onion – large
  • 5 chilies Green
  • ¼ cup Cashews
  • ¼ cup Paneer Grated
  • 1 tsp Ginger-garlic paste
  • ¼ cup Tomato puree
  • 1 tsp Coriander powder
  • ½ tsp chili powder Red
  • 2 tbsps Methi Kasoori
  • 1 tsp Garam Masala
  • 2 tbsps Cream – (optional)
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 bunch Methi
  • 1 bunch Spinach
  • 1 Onion – large
  • 5 chilies Green
  • ¼ cup Cashews
  • ¼ cup Paneer Grated
  • 1 tsp Ginger-garlic paste
  • ¼ cup Tomato puree
  • 1 tsp Coriander powder
  • ½ tsp chili powder Red
  • 2 tbsps Methi Kasoori
  • 1 tsp Garam Masala
  • 2 tbsps Cream – (optional)
  • to taste Salt
Methi Chaman
Instructions
  1. Thoroughly clean and chop methi and spinach leaves. I use Rachel Ray’s method for cleaning my greens. I fill up my kitchen sink (scrubbed well of course) with cold water and put the greens (ends chopped off) in the water. I gently move them around in the water and after 5 minutes take out the greens into a colander for draining. The dirt on the leaves, being heavy, moves to the bottom of the sink and all you have to do is run water and clean up the sink later. Quick and efficient way to cleaning greens.
  2. Heat 1 tsp oil in a pan, sauté onions, chilies and cashews till onions turn translucent. Remove and when cool grind to a smooth paste along with ginger-garlic paste.
  3. Heat 1 tbsp of oil in the pan and sauté the onion paste for 2 minutes. Add tomato puree, coriander powder, red chili powder and half of the grated paneer. Cook on medium-low flame for about 7-8 minutes.
  4. Add the chopped greens, cover and cook till the leaves wilt and don’t smell raw, about 5-6 minutes.
  5. Add cream (or milk), rest of the paneer, kasoori methi (crushed with your fingers) and salt. Cook for about 5 minutes.
  6. Finally add the garam masala, cover to let the flavors mingle and take off the heat after 2 minutes.
  7. Serve with rotis or rice.
Recipe Notes

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