Methi Chaman or Methi Paneer

Methi Chaman is a Kashmiri way of making Fenugreek leaves with paneer. This is my version.

Methi Chaman or Methi Paneer

Fenugreek leaves with Indian cottage cheese

Ingredients

• 1 bunch fenugreek leaves/methi, cleaned
• 1 bunch spinach/paalak, cleaned
  
• Salt to taste
• 2 tsp Kashmiri Masala tikki
• 1 tsp Kashmiri Garam Masala
• 1 tsp paprika or mild chili powder
  
• 1 cup paneer chunks

Tempering

• 1 tbsp oil or ghee/clarified butter
• 3 cloves
• 1/2 tsp cumin seeds
• 3/4 cup chopped onion
• 1/4 cup, chopped tomatoes
• 1 tbsp ginger-garlic paste

Method

1.Steam fenugreek and spinach leaves till they are wilted. Using hand blender, mash them quickly. I liked to have some texture. If you prefer, you can grind them to a smooth paste.

2. Heat oil/ghee in a saucepan. Add whole spices.

3. As they sizzle add onion and ginger-garlic paste. Saute for 5-7 minutes. Add tomatoes. Saute till tomatoes are mushy.

4. Add all masala powders. stir fry for 1 minute.

5. Add spinach-methi pulp and salt.

6. Adjust water. Do not make it too runny.

7. Bring to boil. Add paneer chunks.

8. Simmer for 10 minutes.

9. Serve with naan.

Note -

1. For richer flavor, you can deep fry paneer before adding to the curry. I do not fry paneer.

2. If you do not have kashmiri masala, then use usual garam masala.

Source: Enjoy Indian Food