- ▢ 3 cup water
- ▢ 1 bunch methi / fenugreek leaves
- ▢ ½ bunch palak / spinach leaves
- ▢ 4 green chilli
for curry:
- ▢ 2 tbsp mustard oil
- ▢ 1 tsp cumin / jeera
- ▢ 1 back cardamom
- ▢ 5 cloves
- ▢ 2 pods cardamom
- ▢ 1 inch cinnamon
- ▢ 1 bay leaf / tej patta
- ▢ pinch hing / asafoetida
- ▢ few seeds methi / fenugreek
- ▢ ¼ tsp turmeric
- ▢ ½ tsp garam masala
- ▢ ½ tsp coriander powder
- ▢ 1 tsp fennel powder / saunf powder
- ▢ ½ tsp ginger powder
- ▢ ½ tsp sugar
- ▢ ¾ tsp salt
- ▢ 2 tbsp cream
- firstly in a large kadai heat 2 tbsp mustard oil and saute spices.
- further add ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp fennel powder, ½ tsp ginger powder, ½ tsp sugar and ¾ tsp salt.
- saute on low flame till the spices turn aromatic.
- now add prepare methi palak puree.
- cook for 3 minutes stirring continuously.
- furthermore, add 1 cup of water (leftover water from methi palak)
- adjust consistency by adding water as required.
- now add 2 tbsp cream and mix well.
- also, add 30 small cubes paneer and ½ cup grated paneer.
- mix well and simmer for 5 minutes.
- now add 1 tsp kasuri methi and mix well.
- finally, serve methi chaman with garlic naan / roti.
