Methi Chaman (Paneer in Fenugreek Gravy)

Ingredients:
Fenugreek leaves - 1 medium bunch
Spinach - 1 medium bunch
Paneer/chaman - 200 gm (cut into small cubes)
Onion - 1 (medium-chopped)
Ginger - 1 tsp. (grated)
Garlic - 1 tsp. (grated)
Green chili paste - ¾ tsp.
Ginger powder - 2 pinches
Cream - 1 tbsp.
Coriander powder - 1 tbsp.
Cumin seeds - 1 tsp.
Cloves - 2
Cinnamon- 1 inch
Cardamom - 3
Salt (to taste)
Sugar - 1tsp
Olive oil
Butter- 2 tsp

Method:
Wash the leaves well.
Blanch them and grind them coarsely.
Heat oil and add the cinnamon, cardamom, cloves. Cumin seeds.
Add onion and sauté till brown color.
Add the green chili paste, ginger , garlic and sauté till the raw smell fades away.
Now add the coarse greens, butter and sauté.
Add coriander powder, ginger powder, sugar and sauté till becomes thick and oozes oil.
Now add required water and make it thinner.
Let it cook for 2 minutes.
Now add the cream, salt and paneer cubes one by one.
Again let it cook for 2 minutes.
Serve with roti.
Combined from vah reh vah and my recipe collections.

Note:
Instead of cream, 1/4 cup  milk can be used.
In my recipe collection, the original recipe only contains fenugreek but I added spinach also.

Sent off to "Healing Foods-Spinach" (hosted by Divya and started by Siri), SriLekha's "EFM-Parathas and Gravies/Curries" and "CWS-Coriander Seeds" (hosted by RV and started by Priya) events.

Posted in: Fenugreek leaves, side dish