Restaurant Style Paneer Methi Chaman
#Cookpad_India
Paneer Methi Chaman is originally a dish from Kashmir but there it's made in quite different way but I will share the recipe exactly it's made in restaurants with the smooth rich and creamy gravy. A complete veg dish with awesome flavors.
Restaurant Style Paneer Methi Chaman
#Cookpad_India
Paneer Methi Chaman is originally a dish from Kashmir but there it's made in quite different way but I will share the recipe exactly it's made in restaurants with the smooth rich and creamy gravy. A complete veg dish with awesome flavors.
Cooking Instructions
- 1
Clean and wash 3 bunch of fresh fenugreek leaves approximately 500 grams. Wash it 3 or 4 times or until all the impurities goes off. Remove all the excess water and keep it aside. For making cashew paste take 15-17 cashew nut soak it in water then make a fine paste of it and the cashew paste is ready. As for the cream take tetra pack or fresh as per your convenience.
- 2
In a pan heat up oil then add the cumin seeds when it start to crackle then add the onions. When it becomes brown then add the ginger and garlic paste and fry till the rawness goes away. Then add the green chilli paste and tomato paste and fry them again. After that add the chopped tomatoes and mix them well. Fry it for 2 minutes then add all the dry spices except kasuri methi, garam masala and green cardamom powder.
- 3
Mix them all very well and cover it and cook it on medium heat until the tomatoes got tender and all the spices start to release their aroma and the oil comes on surface. Then add the fenugreek leaves and mix it with the spices. Fenugreek leaves with start to release it's water. Then cover it and cook it till all the water dries out and the oil again comes on surface and the fenugreek leaves got completely cooked. Then add the cashew paste and mix it and cook again.
- 4
After 2 minutes add the paneer cubes and mix them well. Cook for another 3-4 minutes then add the 1 cup of water and mix it later add the cream and mix it very well. Lower the flame while adding cream so that it couldn't curdle. Mix it very well and cook for 2 minutes. Then add garam masala and green cardamom powder and mix well. Then rub the kasuri methi between your palms and add it to the gravy and mix.
- 5
Cook it for 2-3 more minutes then off the flame and cover it and leave it for 10 minutes then serve. Don't add to much water as this curry is thick and creamy in texture. Serve hot with roti, paratha, kulcha, naan, poori or whatever you like.
- 6
Make it and enjoy it with your loved ones.
Happy cooking
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