1 days
30 mins
--
Not yet favorite

ln winter season there are lot of leafy vegetables are available in market. We try to prepare a lot of variety food from the leafy vegetables. Methi / fenugreek leaves are my favorite leafy vegetable, so today we are coming with restaurant style methi paneer chaman Indian curry recipe with simple and easily available ingredients. Yummy! That’s what you would say after eating this simple and healthy Methi Paneer recipe.The riot of flavors doesn’t stop here, the addition of milk makes it creamy as well as gives nice subtle flavour.Do try and share your experience with us.
Uploaded by admin on 08-Dec-2020.

2 cups of fresh, clean and finely chopped green fenugreek leaves (methi)
200gram paneer cubes
2 onion sliced
¼ cup cashews
1 inch chopped ginger
4-5 garlic cloves
2-3 green chilis
Salt to taste
¼ tsp turmeric powder
1tsp cumin seeds
¼ cup fresh curd
1 tbsp butter
2 tbsp fresh cream / malai
1 bay leaf
1 cinnamon stick
2 green cardamom
Boil sliced onion, cashews, ginger, garlic clover in water for 6 minutes, sieve, allow to cool. Transfer in a mixer jar, add green chillis, ¼ cup water and grind in a smooth paste.

Heat 2 tbsp oil in a pan, crackle cumin seeds, add bay leaf, cinnamon stick, cardamom. Add chooped fresh methi and cook for 2 minutes. Add salt and turmeric powder.

Add white gravy in pan and cook on low flame for a minute, add ¼ cup fresh beaten curd and cook for a minute on high flame.

Add malai or cream and cook. Add water to adjust the consistency. Cover and allow to cook for 5-6 minutes on low flame.

Uncover, add paneer cubes and butter, cook for 5 minutes on low flame and enjoy hot and tasty methi paneer chaman bahar with, roti / chapati, naan or paratha.

Happy cooking!!

Recipe Discussion

Feedback, Comments and Queries
Rate this Recipe
Ask a Question to Admin
Do you know a different way to make this recipe?

Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.