Meeth Chaman - Kashmiri Methi Paneer
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 1 lb. Paneer Cut into cubes
- 2 tbsp Oil for frying paneer
- 1 bunch Fresh Methi Leaves Chopped
- ½ bunch Spinach Leaves Chopped
- ½ tsp Sugar
- 3 tbsp Oil
- 1/2 tsp Cumin Seeds
- 1 Medium size Onion Chopped
- 3 Green Chilies Slit into half
- 2 tsp Ginger Garlic Paste
- 1/2 cup yogurt
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 2 tsp Fennel Powder
- 1 tsp Dry Ginger Powder
- Salt to taste
- 1 cup Milk
- ½ tsp Garam Masala Powder
METHOD
- Put little oil in a pan and arrange paneer cubes on the pan.
- Fry until they turn brown from both the sides.
- Put fried paneer cubes in hot water and keep aside.
- Wash spinach and methi leaves.
- In a big pan heat water & bring it to boil
- Add sugar in it.
- Add spinach and methi leaves and cook for 2 minutes.
- Strain and run the leaves under cold water.
- Make a smooth puree of the leaves and keep aside.
- Heat oil in a pan.
- Add cumin seeds and let it crackle.
- Add onion and fry until slightly brown.
- When onion is slightly brown, add green chilies and ginger garlic paste.
- Fry till onions turn golden brown.
- Add Yogurt and fry for a minute.
- Add coriander powder, turmeric powder red chili powder, fennel powder, dry ginger powder and salt and fry for a minute.
- Add spinach & methi puree along with milk and some water.
- Cook for 2-3 minutes.
- Add garam masala and mix well.
- Add the fried paneer and cook for another minute.
- Serve hot with rice or any Nan bread.
