Paneer Methi Chaman ( Know Your Green Leafy Vegetables)
by Tarla Dalal
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Loads of greens are combined with paneer and punjabi spices to form this brilliant creation. Using both kasuri methi and fresh methi in this dish, imparts an unbeatable flavour.
- Roast the dried fenugreek leaves in a pan till crisp. Keep aside.
- Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes.
- Drain and blend in a mixer till smooth. Keep aside.
- Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn translucent.
- Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste and dried fenugreek leaves and sauté for another 2-3 minutes
- Add the salt, paneer and garam masala and cook on a medium flame for 2 to 3 minutes.
- Serve hot.
- Place the spinach and fenugreek leaves under cold running water immediately after boiling to retain the bright green colour.
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