Methi chaman is a traditional Kashmiri dish made by using fresh methi leaves and spinach leaves. Chaman is paneer in kashmiri and this combination of methi, palak and panner is a killer. Do give this recipe a try. Here it is.
All you need is
Mustard oil - 3 tbsp
Cumin seeds - 1\2 tsp
Onion - 1 cup ( chopped )
Green chilies - 3-4 ( slit into halves )
Ginger garlic paste - 1 tsp
Fresh methi leaves - 100 gm
Spinach leaves - 100 gm
Salt to taste
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1 tsp
Sugar - 1 tsp
Lemon juice - 2 tsp
Fresh cream - 4 tsp
Paneer - 200 gm ( cut into slices )
Method of preparation
Slightly brush a pan with oil. ( I used a grill pan )
Layer the paneer slices on this pan and slightly brown it from both the sides.
Remove from the pan and keep aside.
Wash the spinach and methi leaves.
Heat water in a big pan.
When it comes to a boil, add a tbsp of salt.
Add spinach and methi leaves and cook for 2 minutes.
Strain and run the leaves under cold water.
Make a smooth puree of the leaves.
Heat mustard oil in a pan.
When the oil is hot, add cumin seeds.
When the seeds starts splattering, add onion.
When the onion is slightly browned, add ginger garlic paste.
Fry till onion is golden brown.
Add coriander powder, turmeric powder and salt.
Fry for a minute on high heat.
Add the spinach and methi puree.
Add a cup of water.
Cook for 3-4 minutes.
Add sugar, fresh cream, lemon juice and garam masala.
Cook for a minute.
Add the fried paneer.
Cook for another minute.
Serve hot with roti or rice.