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paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi |
Tarla Dalal
• 28 May, 2024
Table of Content
Punjabi methi paneer chaman is a flavorful vegetarian dish featuring paneer in a fragrant fenugreek, spinach gravy. Learn how to make paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi |
Immerse yourself in the vibrant flavors of Punjab with paneer methi chaman! This delightful sabzi features melt-in-your-mouth paneer cheese nestled in a fragrant gravy of fresh fenugreek leaves (methi) and spinach. A touch of warming spices adds depth and complexity, creating a symphony of taste thats sure to tantalize your palate.
The magic lies in building a flavorful foundation with warm spices like cumin, coriander, and fennel, often ignited by mustard oils sharp aroma. The paneer plays a delightful role in making this methi chaman paneer sabzi. Crisp cubes deliver a satisfying bite, while the grated bits melt in your mouth for a luxurious textural experience.
Cream lends a touch of richness, while a sprinkle of chaat masala adds depth of flavor at the end. This dish methi chaman paneer sabzi pairs beautifully with rotis or naan for a satisfying and comforting Punjabi meal.
pro tips to make paneer methi chaman recipe: 1. You can adjust the ratio of fenugreek and spinach leaves as per your preference. 2. You can use malai paneer without frying to make this recipe for a better taste. 3. If you do not like the mouthfeel ginger garlic you can substitute it with ginger garlic paste.
Enjoy paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | with detailed step by step photos.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
For Paneer Methi Chaman
1 cup paneer (cottage cheese) ) , cut into 25 mm. (1?) cubes
3 cups chopped spinach (palak)
3 cups chopped fenugreek leaves (methi)
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onion
1/4 tsp asafoetida (hing)
a pinch turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp coriander (dhania) powder
1 tsp ginger-green chilli paste
salt to taste
1/4 tsp punjabi garam masala
2 tbsp fresh cream
Method
- To make paneer methi chaman recipe, heat the oil in a kadhai and deep-fry the paneer cubes in it till the edges turn golden brown.
- 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 golden brown.
- Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree and dried fenugreek leaves and fry again for 2-3 minutes
- Add the salt, paneer ,punjabi garam masala and cream and cook for 2 to 3 minutes.
- Serve the paneer methi chaman hot.
Paneer Methi Chaman recipe with step by step photos
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paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | then do try other Punjabi recipes also:
- nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry |
- Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe |
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paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | then do try other Punjabi recipes also:
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See the below image of list of ingredients for making paneer methi chaman recipe.
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See the below image of list of ingredients for making paneer methi chaman recipe.
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To make paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | heat enough water in a deep pan and bring it to a boil.
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Add 3 cups finely chopped fenugreek (methi) leaves. Fenugreek leaves have a unique taste that complements the mildness of paneer. While some find it slightly bitter, this bitterness can be balanced by other ingredients in the recipe like cream or spinach, creating a complex and interesting flavor profile.
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Add 3 cups finely chopped spinach (palak). The primary flavor comes from fenugreek leaves, spinach adds a subtle earthy taste that complements the overall profile of the dish.
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Add 2 green chillies. They add a spicy kick to the dish. The amount of spice will vary depending on the recipe and how many chillies you use.
- Cook on a medium flame for 5 to 8 minutes.
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Drain it well.
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Immerse it into the ice chilled water for 5 minutes.
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Now transfer it into a mixer jar.
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Add ½ cup roughly chopped coriander.
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Blend it to a smooth paste. Keep aside.
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To make paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | heat enough water in a deep pan and bring it to a boil.
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Heat 1/3 cup mustard oil in a deep pan. Mustard oil has a strong, pungent flavor that adds a distinct depth and complexity to the dish.
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Add 2 cups paneer (cottage cheese).
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Shallow fry them on a medium flame until light golden brown in colour.
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Remove it in a bowl of warm water and keep aside.
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In the same oil, add 1 tbsp finely chopped garlic. Garlic brings a pungent and savory taste that complements the earthy notes of fenugreek leaves.
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Add 1 tsp finely chopped ginger.
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Add 1 bayleaf. Bay leaf adds a subtle aromatic complexity to the paneer methi chaman recipe.
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Add 1 tsp kashmiri chilli powder. Kashmiri red chilli powder has a distinct earthy aroma and flavor that can enhance the overall complexity of the dish.
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Add 1 tsp punjabi garam masala. Garam masala is a warm spice blend that typically brings a complex and aromatic element to the dish.
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Add 1 tsp coriander cumin seeds powder.
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Add ½ tbsp dried fenugreek leaves (kasuri methi)
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Add ¼ tsp fennel powder. The powder adds a pleasant fennel scent to the dish.
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Saute for a few seconds.
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Add the fenugreek and spinach paste.
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Cook on a medium flame for 4 to 5 minutes.
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Add 2 tbsp fresh cream. The fat content in cream creates a richer, smoother, and more luxurious mouthfeel to the curry.
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Cook again for 2 minutes.
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Add 1 cup hot water.
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Add the paneer cubes.
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Add butter.
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Salt to taste.
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Add ¼ tsp chaat masala. A small amount of chaat masala could add a little tanginess and a burst of mixed spice flavor.
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Mix well.
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Cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
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Mix wel.
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Serve paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | hot.
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Heat 1/3 cup mustard oil in a deep pan. Mustard oil has a strong, pungent flavor that adds a distinct depth and complexity to the dish.
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You can adjust the ratio of fenugreek and spinach leaves as per your preference.
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You can use malai paneer without frying to make this recipe for a better taste.
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If you do not like the mouthfeel ginger garlic you can substitute it with ginger garlic paste.
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You can adjust the ratio of fenugreek and spinach leaves as per your preference.
Nutrient values (Abbrv)per plate
| Energy | 223 cal |
| Protein | 7.1 g |
| Carbohydrates | 6.8 g |
| Fiber | 3 g |
| Fat | 18.7 g |
| Cholesterol | 0 mg |
| Sodium | 53.6 mg |
Click here to view Calories for Paneer Methi Chaman
The Nutrient info is complete
