Methi Chaman

Methi Chaman.

Methi Chaman is a paneer ( Indian cottage cheese) dish with fenugreek leaves and spinach gravy. Fenugreek leaves and spinach leaves are blanched and pureed. Oil is tempered with cumin seeds and onion paste is fried. Puree is then cooked in the oil along with few ground spices. Finally paneer is chopped and added to the gravy.
Makes: around 5 Servings of Methi Chaman.

Ingredients:

Paneer (chopped) 1 Cup
Fenugreek Leaves 1 Cup Packed
Spinach Leaves 2 Cups Packed
Onion 1 Small
Ginger Garlic Paste 1 tsp
Green Chiles 2
Red Chili Powder 1/2 tsp
Garam Masala 1/4 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Pluck the fenugreek leaves from its stems and thoroughly wash them.
Chop off hard stems and thoroughly wash spinach leaves.
To blanch, bring to boil a cup of water in a sauce pot, add fenugreek leaves, spinach leaves and salt.
Remove the pot from heat, wait for a minute and strain the wilted greens.
Cool and puree the fenugreek leaves and spinach leaves.

Chop the paneer into very small cubes.
Peel and roughly chop the onion. Grind the onion into paste using a blender.
Remove stems, wash and grind the green chiles into paste.

Heat oil in a pan on medium heat, add cumin seeds and fry for few seconds.
Then stir in onion and fry till the raw smell is gone and onion starts to turn light golden color.
Add green chile paste and ginger garlic paste.
Fry for few seconds and add pureed fenugreek and spinach leaves.
Add half a cup of water and cook the gravy on medium – low flame for 5 – 8 minutes.
Finally stir in chopped paneer, red chili powder and garam masala.
Cook covered for a minute and remove from heat.
Serve methi chaman with roti or naan or chapati.
Notes: If using frozen paneer, make sure to boil the paneer cubes in water for few seconds.

Suggestions: If gravy feels raw, add quarter cup of water to it and cook covered on medium – low flame till raw smell is gone. Adjust the consistency of the gravy by adding enough water while cooking.
Variations: White pepper powder, cumin powder, coriander powder can also be added to the gravy.
Other Names: Methi Chaman, Cottage Cheese in Fenugreek and Spinach Gravy, Paneer in Methi Palak Gravy.

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Potatoes with Spinach

Palakura Alugadda Kura.

Spinach is cooked with potatoes for this dry version of aloo palak sabji. Potatoes are chopped into small cubes and added to tempered oil along with chopped onion and garlic. Once cooked, spinach is stirred in along with some spices. Try to choose potatoes that hold shape after cooking for this curry.
Makes: 4 Servings of Potatoes with Spinach

Ingredients:

Potato 2 medium
Spinach 1 – 1 1/2 Cups Packed
Green Chillies 2
Onion 1
Garlic 3 pods
Cumin Seeds 1/2 tsp
Coriander Powder 1 1/2 tsp
Lemon Juice 1 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel, wash and chop potatoes into small cubes.
Wash thoroughly and roughly chop spinach leaves.
Remove stems, wash and finely chop the green chiles.
Peel and finely chop the onion.
Peel and mash the garlic cloves.

Heat oil in a pan, add cumin seeds.
Once they change color, add garlic pods, onion, green chiles, coriander powder and salt.
Fry for a minute and add chopped potatoes and half a cup of water.
Cook covered till potatoes turn almost soft but not mushy.
Uncover, stir in spinach and adjust any seasonings if required.
Once spinach wilts, add lemon juice and remove from heat.
Serve potatoes with spinach over plain steamed rice or with rice.
Notes:Make sure potatoes are cooked well before adding spinach.

Suggestions: If potatoes are still raw, sprinkle a tbsp or more of water and cook covered on medium flame till soft.
Variations: Garam masala, turmeric powder and red chilli powder can also be added as a finishing touch.
Other Names: Aloo Palak Bhaji, Alu Palak Sabji.

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