Kashmiri Methi Chaman

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 50 g fenugreek leaves
• 50 g spinach leaves
• 350 g cottage cheese (paneer)
• 1 pinch asafetida powder
• 6 cloves
• 1 teaspoon cumin seed
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons ginger, chopped
• 1 teaspoon kashmiri chili powder
• 1 green chili pepper, seeded and chopped
• 1 teaspoon coriander powder
• 1 1/2 teaspoons salt
• ghee or oil, as needed
• 2 cups water
• 1/2 teaspoon garam masala powder

Recipe

• 1 clean, wash and chop spinach and fenugreek leaves.
• 2 grind to a smooth paste.
• 3 cut the cottage cheese into fingers like finger chips.
• 4 heat 4 tbsps oil.
• 5 add safoetida, cumin and cloves.
• 6 then add the spinach-fenugreek paste.
• 7 fry over medium heat.
• 8 stir continuously till cooked.
• 9 add turmeric, chilli powder, salt,ginger, ground corriander and water.
• 10 simmer for few minutes.
• 11 as the gravy begins to thicken, add the fried paneer pieces.
• 12 transfer to a serving dish, sprinkle corriander and serve hot.