Go Back

Methi Chaman (Spinach and fenugreek with paneer)

Fenugreek leaves (Methi leaves) have a distinctive taste and taste very good in combination with spinach. This recipe is really healthy with both the greens combined together. Paneer can be optional but it gives richness to the dish. It goes very well with roti.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ Tbsp Butter
  • 100 g Fenugreek leaves
  • 100 g Spinach leaves
  • 1 Onion chopped
  • 1 tsp Coriander powder
  • ½ Tbsp Full cream
  • 6 Cloves of garlic Crushed
  • 2 tsp Ginger garlic paste
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Garam masala
  • 1-2 Green chillies Depending on spice tolerence
  • ½ tsp Ginger powder
  • Salt as required
  • ½ tsp Sugar
  • ½ Tbsp Oil
  • 50 g Paneer Optional
  • A sprig of coriander leaves

Method
 

  1. Wash the fenugreek leaves and spinach leaves (both without the stems) thoroughly. Boil them together and blend them to a fine paste.
  2. In a deep bottomed vessel, heat both butter and oil together.
  3. Add the cumin seeds and let them splutter.
  4. Add the onion and fry until brown. Then, add the turmeric, garlic, green chillies and ginger garlic paste and sauté them.
  5. Add the blended paste of the greens, sugar and salt and mix well.
  6. Add the coriander powder and ginger powder and fry until the oil oozes out on the sides. Cook on a slow flame.
  7. If the mixture is very thick, water can be added to make a desired consistency.
  8. Add the cream and paneer slices and cook for another 3-4 minutes.
  9. Garnish with coriander leaves.