Methi Chaman Recipe: Paneer in Dark Leafy Greens Based Gravy
Introduction
Methi Chaman is a delightful North Indian dish that beautifully marries the earthy flavors of fenugreek (methi) and spinach (palak) with the rich creaminess of paneer. This vegetarian recipe not only makes for a wholesome meal but also serves as a nutritious side dish that pairs well with various Indian breads or rice. The method involves blanching the greens to preserve their vibrant color and nutrients, followed by creating a flavorful gravy that enhances the paneer’s texture and taste. Perfect for family dinners or special occasions, this dish is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 1 cup, tightly packed |
| Spinach Leaves (Palak) | 1 cup, tightly packed |
| Paneer (Homemade Cottage Cheese) | 150 grams, cubed |
| Green Chillies | 2 |
| Onion | 1, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Oil | 3 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Fresh Cream | 1/3 cup |
| Water | As needed |
| Salt | To taste |
Nutritional Information
(Per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~12 g |
| Carbohydrates | ~15 g |
| Fat | ~20 g |
| Fiber | ~5 g |
| Calcium | ~300 mg |
| Iron | ~3 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Servings
- Serves: 3
Instructions
-
Blanch the Greens:
Begin by filling a saucepan with water and adding a pinch of salt. Bring the water to a boil. Once boiling, turn off the heat and add the cleaned methi and spinach leaves. Cover the saucepan and let it sit for about 5 minutes. This step helps to soften the leaves while retaining their bright green color. -
Prepare the Greens:
After 5 minutes, strain the methi and spinach leaves and quickly rinse them under cold water to stop the cooking process. Set aside about 1/2 cup of the reserved water for later use. -
Make the Puree:
In a blender, combine the blanched greens with the green chillies and blend until you achieve a smooth puree. Set the puree aside for later. -
Cook the Base:
In a kadai (wok), heat the mustard oil over medium heat. Once hot, add the cumin seeds and let them splutter. Follow this by adding the finely chopped onion and sauté until it turns translucent. -
Add Spices:
Stir in the turmeric powder and coriander powder, cooking for another minute until the raw aroma dissipates. -
Incorporate the Greens:
Add the methi-spinach puree to the kadai, along with the required salt. Sauté this mixture on medium flame for 3-4 minutes, allowing the flavors to meld together. -
Add Stock and Paneer:
Pour in the reserved green stock and let it simmer for about 2 minutes. Then, gently add the cubed paneer along with the garam masala. Stir to combine everything well, ensuring the paneer is coated with the rich gravy. -
Finishing Touch:
Cover the kadai and let Methi Chaman cook for an additional 3 minutes. This helps to infuse the flavors into the paneer. Finally, switch off the heat and stir in the fresh cream for a luxurious finish. -
Serve:
Methi Chaman is now ready to be enjoyed! Serve it warm with Sweet Potato Flatbread or Leftover Dal Paratha, complemented by a side of Aloo Bhindi Recipe flavored with mustard and poppy seeds for a complete meal.
Conclusion
This Methi Chaman recipe not only highlights the unique flavors of fenugreek and spinach but also showcases the versatility of paneer. It’s a dish that celebrates the essence of North Indian cuisine and makes a comforting addition to your table. Enjoy this delicious creation and share it with your loved ones!
