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 😀 .. Made this with phulkas (although thats not in the
picture) and with a crunchy salad, it was a memorable dinner affair 😀
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
Set 2 : Dry roast and Grind
Fennel seeds (saunf) – 1
Cloves – 3 to 4
cinnamon – 1/2″ stick
Green cardamom – 1
Cumin seeds/ jeera – 1/5
- 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
- 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
I loved it too when I made it….looks great..
This sounds yummy!!!
That is one yummy looking curry.
Good one, Kalyani. Surprisingly, my lil one loved this and had to repeat his for 2 more days 🙂