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.
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.
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