Methi Chaman
Creamy Methi Chaman made with fresh methi leaves and freshly ground masala/ spice paste. Perfect accompaniment to rice and roti.
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Ingredients
For the Spice paste:
- 1 tsp Oil
- 1 Large Onion
- 3~4 Green chilies
- ¼ cup Cashews
- ½" Ginger piece
- 2~3 Garlic cloves, crushed
For the Curry:
- 1 tbsp Oil
- 1 cup Paneer cubes
- 1 Small bunch Methi, chopped (about 3 cups)
- 1 Small bunch Spinach, chopped (about 2~3 cups)
- ¼ cup Tomato puree
- 1 tsp Ground Coriander
- ½ tsp Red chili powder
- 2 tbsp Kasoori Methi, crushed
- 1 tsp Garam Masala
- 2 tbsp Cream
- ¼ cup Grated Paneer
- To taste Salt
Instructions
- Thoroughly clean and chop methi and spinach leaves.
- Heat oil in a pan, sauté onions, chilies, cashews, ginger and garlic till onions turn translucent. Remove and when cool grind to a smooth paste.
- Heat oil in the pan and sauté the onion paste for 2 minutes. Add tomato puree, coriander powder, red chili powder and cubed paneer. Cook on medium-low flame for about 7-8 minutes.
- Add the chopped greens, cover and cook till the leaves wilt and don’t smell raw, about 5-6 minutes.
- Add cream and kasoori methi (crushed with your fingers) and salt. Cook for about 5 minutes. Stir in the grated paneer.
- Finally add the garam masala, cover to let the flavors mingle and take off the heat after 2 minutes.
- Serve with rotis or rice.
Notes
- Methi leaves can be subbed with either swiss chard or kale.
- Make it vegan by using tofu instead of paneer. Skip the heavy cream and add a splash of coconut milk.
- Skip the heavy cream and add some milk instead for a low fat recipe.
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