Methi Chaman(no onion no garlic style)

Name: Methi Chaman(no onion no garlic style)
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 1+½ cup methi/ fenugreek leaves; 1 cup spinach leaves; 2 tsp fennel seeds powder; 1 tsp Dhania/ coriander powder; 1 tsp jeera/ cumin powder; 1 tsp cumin seeds; 1 tsp garam masala; 2 green chilli; 1/2 tsp ginger powder; 1/4 tsp turmeric powder; 1 bay leaf; 3 cloves; 2 tsp mustard oil; 2 tsp cream; to taste Salt; 60 gm paneer; as required Water; Pinch asafoetida; 2 tsp kasuri methi; 1 tsp sugar

Bijal Thaker @bijalskitchen

Pune

#greenveg
A subji made up of methi and spinach leaves, when a dash of fennel seeds added to it will take the dish to another level.

Bijal Thaker @bijalskitchen

Pune

#greenveg
A subji made up of methi and spinach leaves, when a dash of fennel seeds added to it will take the dish to another level.

Saved

Ingredients

25 min

2 servings

1+½ cup methi/ fenugreek leaves
1 cupspinach leaves
2 tspfennel seeds powder
1 tspDhania/ coriander powder
1 tspjeera/ cumin powder
1 tspcumin seeds
1 tspgaram masala
2green chilli
1/2 tspginger powder
1/4 tspturmeric powder
1bay leaf
3 cloves
2 tspmustard oil
2 tspcream
to tasteSalt
60 gmpaneer
as requiredWater
Pinchasafoetida
2 tspkasuri methi
1 tspsugar

Saved

Steps

25 min

1

Wash the methi and spinach leaves thoroughly.
2

Boil the water and and add spinach and methi leaves into it. Let it boil for 4 minutes. Then remove the leaves from water and pour cold water on it to retain it's colour.
3

Make a puree of blanched methi and spinach leaves along with green chilli.
4

In a vessel, add oil, add cumin seeds to it. As it crackle, add asafoetida. Add bay leaf, cloves, ginger powder, garam masala, fennel seeds powder, turmeric powder and mix it well.
5

Add pureed paste of leaves to it. Add salt, sugar and little amount of water and mix it well.
6

Let it simmers for 10 minutes. Add water to adjust consistency. Add fried or plain paneer cubes to it. Let it simmer for a while.
7

Mix cream and kasoori methi at last. Mix it well. Serve with roti or rice.