Methi chaman
METHI CHAMAN...A KASHMIRI DELICACY....fried paneer pieces added to a smooth spinach and methi gravy...melts in the mouth
Methi chaman
METHI CHAMAN...A KASHMIRI DELICACY....fried paneer pieces added to a smooth spinach and methi gravy...melts in the mouth
Cooking Instructions
- 1
Slice the paneer into cubes...in a non stick pan add oil and let it smoke.
Add paneer cubes and shallow fry till golden brown from both sides. - 2
Add these fried paneer cubes into a bowl and add water as much just to cover the paneer cubes. Set aside.
- 3
Wash the spinach leaves and the methi leaves....boil them to soften or pressure cook for 2 whistles....and puree them in a blender if u need a smooth gravy...or with hand churner if u like it coarse....i churned it with the churner.
- 4
Now in the same pan..add 1 more tbsp of mustard oil and once it starts to smoke...add cumin seeds and let it crackle...
- 5
Add hing followed by the pureed spinach and methi....
- 6
Saute till the water evaporates..Now add the spices...coriander, turmeric, dry ginger, kashmiri red chilli, veri masala and salt to taste...
- 7
Mix gently....now add the paneer cubes to it along with water. Let it boil on medium flame for 10 min. so that the spices mix well and u will get a beautiful gravy...
- 8
Switch off the flame....serve hot with chapatis....
- 9
It is delicate, delicious and worth drooling for... for extra flavour...just before serving...heat a tbsp of desi ghee and add the kashmiri red chilli powder just a tsp...and drizzle over the gravy....
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