paneer methi chaman
firstly, boil 3 cup water and blanch 1 bunch methi and ½ bunch palak.
blanch until the leaves turn dark in colour.
drain off the water. use the leftover water while preparing curry to adjust consistency.
now transfer the blanched methi-palak to a blender.
add 4 green chilli and ½ cup cold water. adding cold water helps to retain bright green colour.
blend to coarse paste. keep aside.
now in a large kadai heat 2 tbsp mustard oil and saute 1 tsp cumin, 1 back cardamom, 5 cloves, 2 pods cardamom, 1 inch cinnamon, 1 bay leaf, pinch hing and few seeds methi.
further add ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp fennel powder, ½ tsp ginger powder, ½ tsp sugar and ¾ tsp salt.
saute on low flame till the spices turn aromatic.
now add prepare methi palak puree.
cook for 3 minutes stirring continuously.
furthermore, add 1 cup of water (leftover water from methi palak)
adjust consistency by adding water as required.
now add 2 tbsp cream and mix well.
also, add 30 small cubes paneer and ½ cup grated paneer.
mix well and simmer for 5 minutes.
now add 1 tsp kasuri methi and mix well.
finally, serve methi chaman with garlic naan / roti.