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Monday, January 19, 2015

Methi Panner Chaman - Punjabi Cuisine-fenugreek leaves with Indian Cottage Chese -Side Dish

Methi Panner Chaman

This is traditional Punjbi dish,found in any resturant in Punjab Delhi Region,with lots of Greens a tasty and delicious side dish,Goes well with Indian Wheat Bread (roti) Steamed Indian Rice,Bagara Rice etc 



Ingredients

1 cup paneer (cottage cheese) ) , cut into 1 inch cubes.

4 to 5  cups chopped spinach (palak)

2 1/2  cups chopped fenugreek (methi) leaves

1 tsp dried fenugreek leaves (kasuri methi)

2 tbsp oil

1/2  tsp cumin seeds (jeera)

1/4 cup chopped onions

1/4 tsp asafoetida (hing)

a pinch turmeric powder (haldi)

a pinch of roasted Methi powder(Fenu Greek Powder)

1/4 tsp chilli powder

1/2 tsp chopped garlic 

1/2 tsp coriander powder

1/4 th tsp cumin powder

few drops of Lemon Juice 

1 tsp ginger-green chilli paste

salt to taste

1/4 tsp punjabi chole  garam masala

2 tbsp fresh cream/condensed Milk 

Method



Heat the oil in a kadhai and shallow -fry the paneer cubes in it till the edges turn golden brown.

Roast the dried fenugreek leaves in a pan till crisp. Keep aside.

Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes.add little turmeric and few drops of lemon juice 
Drain and blend in a mixer till smooth. Keep aside.



Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn golden brown.

Add the asafoetida, turmeric powder, chilli powder, coriander powder, cumin powder ginger-green chilli paste.


Add prepared puree and dried fenugreek leaves and fry again for 2-3 minutes

now add roasted fenugrek powder 

Add the salt, paneer cubes , 


Chole  garam masala (punjabi) and cream/Malai  and cook for 2 to 3 minutes.


Serve hot.