Beyond Rasam

Methi Chaman

Serves
3
Makes
3–4

Ingredients

Serves 3 - 4

  • Methi (fenugreek leaves) – 1 big bunch
  • Palak (spinach) – 2 big bunches
  • Paneer – as required (cubed or grated)
  • Onion – 2 large (finely chopped)
  • Tomato – 1–2 large (pureed)
  • Green chilli – 1 (finely chopped)
  • Ginger – 1 inch piece (finely chopped or grated)
  • Garlic – 4–5 cloves (finely chopped)
  • Cumin seeds (jeera) – 1 tsp
  • Coriander powder (dhania powder) – 2 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder (haldi) – a pinch
  • Garam masala – ½ tsp
  • Kasuri methi – 1 tsp
  • Cashew paste or fresh cream – 2–3 tbsp
  • Oil – 2 tbsp
  • Salt – to taste
  • Water – as required

Procedure

  • Wash methi and palak thoroughly and boil them together for 5 - 10 mins.
  • Drain the water and cool it. Once cooled, coarse grind
  • Heat oil in a pan and add cumin seeds.
  • Add ginger, garlic, chopped onions, and green chilli, and sauté until the onions turn soft.
  • Add the tomato puree and cook well until the oil starts to separate. Add salt.
  • Add turmeric powder, red chilli powder, coriander powder, garam masala, and kasuri methi. Mix well.
  • Add the coarsely ground methi and palak and cook until the greens are well cooked.
  • Add cashew paste or fresh cream and mix well.
  • Add paneer cubes or grated paneer (or both) and cook for a few minutes.
  • Add a little water if needed to adjust the consistency and simmer for a few minutes.

Notes

  • Paneer can be lightly fried before adding if desired.
  • You can also grind the cashews along with the tomato for a smoother gravy.