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.