- Methi Chaman Masala Paneer recipe

. how to make methi chaman, palak methi Saag Paneer recipe, traditional methi chaman recipe, kashmiri methi chaman

#paneerrecipe #methirecipes #saagpaneer #dhabastyle #traditionalrecipe

Ingredients for Methi Chaman Curry
- Spinach 250 gms
- Methi 250 gms
- Salt - 1 tsp
- Sugar - 1 tsp
- Paneer 250 grams
- Oil 3 tbsp
- Cumin Seeds 1/2 tsp
- Clove 2
- Black Pepper - 8
- Black Cardamom 1
- Tejpatta - 2
- Ginger grated - 1 tsp
- Green Chilli, 1 tsp
- Tomato finely chopped 1 nos
- Salt - 1 tsp
- Coriander Powder 1 tsp
- Kashmiri Red Chilli 1 tsp
- Cashews, tukda - 1/3 cup, soaked
- Sugar - 1/2 tsp
- Kasuri Methi - 1 tsp
- Lemon - 1/2 midsize

How to make Methi Chaman Paneer

1. Clean and extract leaves of spinach and fenugreek. Wash well and let the leaves dry completely.
2. Then pour water and salt in a pan. Let the water boil.
3. When water boils add fenugreek leaves and spinach leaves. Let it boil for 4 min and flip the leaves after 2 min.
4. After 4 min, turn off the flame and take out the leaves in a bowl. Let them cool down.
5. Meanwhile, chop paneer pieces as big or small as you like.
6. Then heat oil in the pan, it should be medium hot. Put paneer pieces in it and let them fry for 2 min.
7. Meanwhile, grind the blanched leaves into a fine paste.
8. After 2 min, flip and fry from all sides till light brown. Then take them out.
9. In the remaining oil, add cumin seeds, coarsely crushed whole spices (cloves, black pepper and black cardamom), bay leaves, grated ginger and finely chopped green chilli. Saute a bit
10. Then add finely chopped tomatoes, salt, coriander powder and kashmiri red chilli powder. Cook till tomatoes soften.
11. When tomatoes soften, add spinach fenugreek puree. Mix and roast the paste well. Then cover and cook for 5 min at medium flame.
12. Meanwhile, grind soaked cashew with a little water into a fine paste.
13. After 5 min, stir the paste and add cashew paste to it with a little water. Stir well then add sugar and dry fenugreek leaves (crushes). Mix them well and cook it open.
14. Then add fried paneer pieces and mix well. Cover and cook for 5 min at low flame.
15. After 5 min, stir well and turn off the flame.
16. Then add lemon juice and mix well. Methi chaman paneer will be ready. Serve and enjoy the taste.
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Chapters:
00:00 Introduction
00:21 Leaves prep
00:40 Blanching leaves
01:29 Frying paneer
02:05 Grinding leaves
02:14 Frying paneer
02:44 Tips for hard paneer
02:59 Gravy prep
04:18 Cashew paste prep
04:37 Gravy prep
06:14 Serve

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