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
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.
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