Palak Methi Chaman- (Spinach, Cottage Cheese and Fenugreek Leaves in Onion Base)
The best Methi Chaman I have ever had was made by nobody else but my husband he is ia pro! It tasted yum and soon enough I learnt from him. But I can’t make it as good as he does- he has got it 🙂 Love you Charit- this is just one the many reasons (thought I should clarify!! )
Methi Chaman is an Indian dish– pureed Spinach leaves and Fenugreek leaves with grated cottage cheese, cooked in onion base.
Here is how this delectable dish goes-
1 Tbsp Oil
Cumin Seeds- 1 tsp;
Bay leaves- 1-2, Cloves- 3-4, 1-2 Cinnamon Sticks
2 Onions Pureed
Garlic Paste- 1 tsp
Pureed Spinach (Palak)- 1 Bowl
Pureed Fenugreek (Methi) leaves – 1/4 Bowl
Grated Cottage Cheese (Paneer)- 1/2 Bowl
Cream- 1-2 Tbsp (optional- you can use low fat milk as well)
Cashewnuts – optional
Green chillies- 1/2 (optional, with Arnav around I seldom add green chilies)
Sugar- 1 tsp
Wash the Fenugreek leaves and Spinach leaves nicely chop them, add them to a sauce pan with enough water and boil them for 3-5 minutes. Drain the water and puree the boiled chopped leaves- keep aside.
Now in a sauce pan take oil, once it heats add add the cumin seeds and the bay leaves, cinnamon sticks, cloves. Once they splutter, add the onion puree and garlic paste. Let this cook for at least 15 minutes add water when necessary so that it does not stick to the sauce pan or lower the heat.
Once the onion puree is cooked, add the spinach and fenugreek paste and bring it to a boil- add coriander powder, red chilli powder & salt. Stir and add grated cottage cheese, let it be on heat for 2-3 minutes, add a tsp sugar and now add the cream. Let this simmer for a couple of minutes and you are done! If you’d like, add cashew nuts.
Serve with hot Chappattis, Paratha or bread! You’d love it! Have a great weekend & Happy Navratris.