Palak Methi Chaman
by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 50021 times
Go green with this methi and palak combo and build up reserves of vitamin A, calcium and folic acid.
- Blanch the spinach and fenugreek leaves in a vesselful of boiling water.
- Drain and keep aside to cool.
- When cool grind to a fine paste.
- Heat oil in a non-stick pan, add the cumin seeds, cloves and asafoetida and fry for a while.
- Add the spinach-fenugreek paste and fry for a minute.
- Add the turmeric powder, red chilli powder, coriander-cumin seed powder, garam masala and salt and mix well.
- Add the paneer cubes, milk-corn flour mixture and sugar and simmer for another 2 minutes.
- Serve hot garnished with paneer.
Nutrient values per serving
|Folic acid||31.4 mcg.|
|Vitamin A||1568.7 mcg|
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