Paneer Methi Chaman ( Know Your Green Leafy Vegetables)
by Tarla Dalal
Added to 97 cookbooks
This recipe has been viewed 40142 times
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, prepared puree 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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