Some dishes are like love : you fall in love even before you realise you are in love. No, thats the romantic in me writing odes to a dish I fell in love (just reading about it - with Anusha's recipe, theres poetry, wit and a funny bone) even before I made it !! A huge thanks and hug is in order for Anusha for introducing me to this dish. I do love paneer and methi (as individual ingredients), but their match was made in heaven. The kiddo just rolled her eyes in amazement as she dug into the silky smoothness : a term something a whisky is generally associated with :-)) I am told staunch whisky drinkers are also poets, so this dish does the same for your tastebuds ...
This is one of the really really few recipes I followed to the T, so I can replicate the ingredients from Anusha's verbatim, with a few changes in the order :-D .. Made this with phulkas (although thats not in the picture) and with a crunchy salad, it was a memorable dinner affair :D
Sending this a tad late to my Methi (fenugreek leaves) series of BM # 51. Hope you liked the series with Low fat Methi Malai Matar, Masala Methi dal.
Methi Chaman - a creamy cottage cheese-fenugreek side dish
Serving suggestions : Chapati / Roti / Naan / Pulav
Spice - medium, Cuisine : Indian, Side dish
Prep time : 10 mins | Cook time : 15 mins | Serves : 4
Fresh fenugreek / methi leaves - 1.5 cups
Paneer cubes - 1 cup
Salt - to taste
Milk - 3/4 cup
Oil - 2 TBSP
Red chilli powder
Sugar - to taste
Set 1 : For the gravy:
Onions - 1 large / 2 medium - finely chopped
casehews - 8 to 10
ginger - 1 tsp
garlic - 2 to 3 cloves
Green chillies - 1 to 2 (adjust taste)
Set 2 : Dry roast and Grind to powder:
Fennel seeds (saunf) - 1 tsp
Cloves - 3 to 4
cinnamon - 1/2" stick
Green cardamom - 1
Cumin seeds/ jeera - 1/5 tsp
- Wash, pick and chop methi leaves finely. Dry roast, cool and powder Set 2 ingredients separately. In a pan, lightly roast in a tsp of oil set 1 ingredients and grind to a paste with little water.
- In the same pan, clear all ingredients, add in the remaining oil, fry the paneer cubes till slightly golden brown, and soak them in water / milk for 10 mins.
- In the remaining oil, saute methi leaves with a pinch of salt and sugar till wilted (about 10 mins). Now add the spice powder , red chilli powder and saute well. check for salt and tip in the ground paste and milk and mix them together.
- Let it come to a light simmer on very low heat (be on a constant watch coz milk can burn).
- Tip in the paneer cubes (draining the water) and lightly toss them taking care not to break the cubes.
- Serve immediately with hot rotis and / or rice /pulav and a salad