How to Cook Appetizing Paneer Methi Chaman

Paneer Methi Chaman. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! This typical punjabi preparation can be found at nearly any good punjabi restaurant.

Using both kasuri methi or dried fenugreek leaves and fresh methi this dish has an unmatched flavour. paneer methi chaman recipe, methi chaman curry with detailed photo and video recipe. a rich and creamy green coloured gravy recipe prepared mainly from palak and fenugreek leaves. it hails from the popular kasmiri cuisine and it is one of the delicacy recipes prepared during the festival season or any special occasion. Here I present temptingly delicious paneer methi chaman to serve with lacha paratha. Method of preparation. methi chaman recipe You can have Paneer Methi Chaman using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Paneer Methi Chaman

1. Prepare 500 gram of Paneer.
2. It's 1 bunch of meethi leaves.
3. You need 1 tablespoon of fennel seeds powder.
4. It's 1 teaspoon of turmeric powder.
5. Prepare 1 teaspoon of red chilli powder.
6. Prepare 3 of Green cardamom.
7. You need 4 of Cloves.
8. You need 1 of Cinnamon stick.
9. You need 1 teaspoon of cumin seeds.
10. You need 1 teaspoon of Garam masala powder.
11. You need 1 inch of ginger.
12. Prepare 3 cloves of garlic.
13. Prepare 1 of onion.
14. You need Pinch of hing.
15. It's 1 cup of cream.
16. It's 1 cup of clarified butter.
17. Prepare as per taste of Salt.

paneer methi chaman with step wise pictorial and video method. This recipe is a Kashmiri pandit cuisine from the land of kashmir. made without using onions, ginger and garlic, methi chaman recipe can easily confuse you with palak paneer recipe with it appearance and texture but don't fall to this trap because both are a way different. It is made using methi, which is a. Detailed step by step picture recipe of making Methi Chaman

Paneer Methi Chaman step by step

1. Cut paneer into small cubes and Heat butter and swallow fry the paneer slices..
2. Boiled the meethi leaves and grind it in fine paste. Then make onion, garlic, ginger, elachi, cloves, dalcini fine paste in grinder and keep aside..
3. Heat butter in a heavy-bottomed pan and add hing, cumin seeds and spluter them. Then add paste saute till oil floated then put meethi paste, salt, turmeric powder, garam masala powder, red chilli powder, fennel powder and saute for 5 min..
4. Once the mixture thickens, add the paneer cubes and allow them to simmer for another 5 mins.then add cream..
5. Garnish with chopped coriander and serve Paneer methi chaman with paratha..

In a large pot bring water to a rolling boil and dump both Palak and Meth leaves in. Add two pinches of baking soda and mix well. This will help retain the green color of the leaves. Methi chaman is a delicious gravy based dish from the Kashmiri pandit cuisine. Methi is fenugreek leaves and chaman is paneer in Kashmiri language.