Go Back
–+ servings

Methi chaman recipe | paneer methi chaman | methi chaman sabji

Author Nehas Cook Book
3 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 100 grm or 3 cup fresh methi leaves
  • 100 grm or 2 small bunch of palak leaves
  • 2-3 green chilli
  • 1 inch ginger
  • ½ cup coriander leaves
  • 3 tbsp oil
  • 1 tbsp ghee
  • 1 tbsp coarsely crushed dry masala - 2 cloves + 8 black pepper + 2 cardamom
  • 1 tsp cumin seeds
  • 1 bay leaf
  • ½ cup onion
  • 1 tbsp chopped garlic cloves
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp roasted cumin powder
  • Salt to taste
  • 1 tsp sugar
  • ½ cup hot water
  • 200 grm grated paneer
  • 4 tbsp fresh cream
  • ½ tsp garam masala
  • 1 tsp kasoori methi
  • 1 tsp lemon juice
  • Some coriander leaves
  • Butter for garnish

Instructions

  • Wash and clean 100 grams of fresh methi leaves and 100 grams of palak leaves. Take an equal proportion of methi and palak leaves.
  • In a pan, add 3-4 cups of water, salt, and 1 teaspoon of sugar. Bring it to a boil, then add the methi and palak leaves. Boil for 3-4 minutes over high heat. Turn off the gas and transfer the boiled leaves into cold water. Squeeze out the water from the leaves and place them in a mixer jar.
  • Add 2-3 chopped green chilies, 1 inch of ginger, ½ cup of coriander leaves, and ½ cup of water into the mixture jar with the leaves. Grind it into a thick paste and set it aside.
  • In a pan, heat 3 tablespoons of oil and 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds, 1 tablespoon of crushed masala (2 cloves + 8 black pepper + 2 cardamom), and 1 bay leaf. Sauté the spices.
  • Add ½ cup of chopped onion and sauté until translucent. Then add chopped garlic and sauté until slightly brown.
  • Reduce the flame, add ½ teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of roasted cumin powder, and a bit of hot water. Sauté the spices.
  • Add the methi and palak green paste, salt, and 1 teaspoon of sugar. Add some water and sauté the green paste until the oil separates from its sides.
  • Mix in 200 grams of grated paneer. Then add ½ cup of hot water and cook the sabzi for 2-3 minutes.
  • Stir in 4 tablespoons of fresh cream, ½ teaspoon of garam masala, and 1 teaspoon of kasoori methi. Mix well, then turn off the heat and add 1 teaspoon of lemon juice. Combine thoroughly.
  • Methi chaman is now ready. Garnish it with butter and some coriander leaves. Serve the methi chaman with laccha paratha, butter naan, or steamed rice.

Notes

  • Select fresh and green methi and palak leaves for the sabzi.
  • Boil them on high flame for only 2-3 minutes.
  • Immediately immerse the methi and palak leaves in cold water to stop the cooking process.
  • Blanching methi and palak helps to retain their green color in the sabzi.
  • Grind everything into a thick paste without adding extra water.
  • Garlic enhances the flavor of the sabzi.
  • Saute the masala in oil to enhance the flavor of the sabzi.
  • Saute the green paste until the oil releases from its sides.
  • Grated paneer adds more flavor compared to paneer cubes in the sabzi.