Methi Chaman Recipe
Summary
Ingredients
| Spinach | 100 Gram | |
| Methi leaves | 50 Gram | |
| 1/2 Potato cut into long fingers | ||
| Cottage cheese | 75 Gram | |
| Ghee | 3 Tablespoon | |
| 1/4" Piece ginger oil for frying | ||
| Turmeric | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Coriander | 1 Teaspoon | |
| 3/4 Tsp red chilli pd. | ||
| 1/2Tsp Kashmiri garam masala | ||
| 1 Cup water seeds of 2 moti illaichi crushed | ||
Directions
1. Cut paneer into 1 1/2" cubes. Deep fry and keep aside.
2. Cut the potato into long fingers and deep fry.
3. Wash and grind methi leaves, palak and ginger together with a little water. Heat the ghee, add the ground mixture and fry for about 15 minutes, till it is dry and separates from ghee.
4. Add salt, haldi, dhania pd. and red chilli pd. Cook for 2-3 minutes.
5. Add the fried potato fingers. Cook for 1 minute. Add water.
6. Simmer on slow fire till the potato fingers are cooked and the ghee separates.
7. Add fried paneer and moti illaichi. Sprinkle Kashmiri garam masala.
2. Cut the potato into long fingers and deep fry.
3. Wash and grind methi leaves, palak and ginger together with a little water. Heat the ghee, add the ground mixture and fry for about 15 minutes, till it is dry and separates from ghee.
4. Add salt, haldi, dhania pd. and red chilli pd. Cook for 2-3 minutes.
5. Add the fried potato fingers. Cook for 1 minute. Add water.
6. Simmer on slow fire till the potato fingers are cooked and the ghee separates.
7. Add fried paneer and moti illaichi. Sprinkle Kashmiri garam masala.
Chef
