METHI CHAMAN ( Fenugreek Leaves with Paneer Gravy)

Hi all, I came across this dish when we out to a restaurant as a family and it was delicious. So, decided to find out more about it so I can make it at home. Apparently, this dish comes from the state of Kashmir, and is very similar to another dish called Palak Paneer. So here we go, the recipe I am going to share today is called Methi Chaman where Methi means Fenugreek leaves and Chaman is referred to Paneer in Kashmiri. its an easy dish to make and is rich and creamy.

METHI CHAMAN

INGREDIENTS

Methi Leaves: 1 full bunch, once blanched comes to 1 cup

Paneer: 1/2 cup grated

Onion: 1 medium chopped

Cashews: 10-15

Garlic: 2-3 pods

Ginger: 1 medium piece which come to 1-2 Tbsp

Green Chilli: 2 slit

Tomato: 1 medium chopped into small pieces

Butter: unsalted melted 1-2 Tbsp

Heavy Cream: 1-2 Tbsp

Dry Fenugreek (Kasoori Methi): 1-2 Tsp crushed

Salt as required

SPICE MIX

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Cumin-Coriander powder: 1-2 Tsp

Garam Masala: 1/2-1 Tsp

                                    

Methi Chaman

MAKING

The first step is to blanch the Methi leaves in boiling water. drain out the water and put the blanched methi leaves in ice cold water. Chop them lightly and set aside.

Grate the Paneer but keep around 6-7 small cubes of paneer aside to be added to the gravy as well.

In a kadai (saute pan), add ghee/butter, once melted, add in the ginger, garlic, onions and cashews and saute it until the onions turn translucent and golden. Switch off the gas, and allow this mix to cool. Once its cooled down, grind it into a nice paste like texture and set aside.

Take the same kadai(pan), add in the ghee. Now add the Onion-Cashew paste, slit green chilli and saute it for about 3-4 minutes in low flame. Make sure the raw smell of the onion is gone, that's why we saute the mix for a few minutes. To this, add the chopped Tomato. Saute for a few minutes before adding the Turmeric, Red chilli, Cumin-Coriander powder and cook for additional 2-3 minutes. Now add the paneer cubes, and add about 1/4th cup of water and allow this gravy to cook and reduce. 

Once it has reduced a little bit, add the grated paneer, required salt, and cook for a few more minutes in low flame. Once the gravy thickens and reduces, add in 2 Tbsp heavy cream, Kasoori Methi and Garam Masala. Cook for another 2 minutes.

That's it, delicious Methi Chaman is ready. Serve it hot with rotis, Naan's or Chapathi's.

TIPS/VARIATIONS

Methi ( Fenugreek leaves) tend to be on the bitter side so you can add chopped spinach to the methi.

One tip that my MIL told me was that when cutting methi leaves, use only steel knives as it avoids making it more bitter.

Adding small cubes of paneer along with the grated paneer adds to the texture of the dish. 

You can add Tomato Puree but I preferred chopped tomato pieces for the texture.

Adding Kasoori Methi gives added flavor to the gravy.

 

Creamy Jackfruit Mousse

Hi all, its been a while, the holiday season has started and its time to enjoy with family and friends. My MIL wanted to make a savory dish using jackfruit unfortunately the canned jackfruit we bought was sweetened Jackfruit in sugar syrup hence we had to come up with something to make use of it. I decided to make something quick with whatever left over ingredients I had from Thanksgiving shopping. It was nice, light and yummy so here it goes

JACKFRUIT MOUSSE

INGREDIENTS

Jackfruit: 4-5 Pieces

Sugar: 1-2 Tbsp

Sour Cream: 2 Tbsp

MOUSSE

Heavy Cream: 1 Cup

Sour Cream: 1/4th Cup

Sugar: 1/2 Cup

GARNISH

1 Piece of Jackfruit cut into very small pieces

                                                    

Jackfruit Mousse

MAKING

In a blender, add 4-5 pieces of jackfruit, add the sugar and sour cream and blend it into a nice smooth consistency. It will be creamy. Set it aside.

In a bowl, add the heavy cream, sugar and sour cream and whisk it using an electric whisker. Whip it well until it gets a peak at the end of the whisk. 

in a rectangle loaf pan preferably glass, pour the prepared jackfruit cream, add some pieces of chopped jackfruit pieces on it, now pour in the whipped cream to make a nice 2 layer. Again top it with pieces of chopped Jackfruit pieces.

Refrigerate at least for an hour and serve it cold.

Thats' it delicious easy Jackfruit Mousse is ready.

TIPS/VARIATIONS

I made this dish using the ingredients I had with me at that point. Here are the alternatives

1: You can use fresh jackfruit instead of canned one

2: If you do not like the raw smell of the jackfruit, boil it for a few minutes and then do the above steps.

3: Instead of Heavy cream, you could use whipping cream which ideally works better. 

4: You could also use plain cream cheese instead of sour cream to give that cheese cake touch and add a layer of graham crackers or pistachio coarsely powdered roasted pistachios

5: if you need more sweetness, you could add more sugar to the jackfruit cream. I added only 2 Tbsp in mine.

You can never go wrong with this dish. You can also substitute jackfruit with fruits like Mangoes etc