Easiest Way to Prepare Award-winning Methi Chaman(no onion no garlic style)
Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Favorite Methi Chaman(no onion no garlic style). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Methi Chaman(no onion no garlic style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Methi Chaman(no onion no garlic style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Methi Chaman(no onion no garlic style) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Methi Chaman(no onion no garlic style) estimated approx 25 min.
To begin with this particular recipe, we must first prepare a few components. You can have Methi Chaman(no onion no garlic style) using 20 ingredients and 7 steps. Here is how you can achieve that.
#greenveg
A subji made up of methi and spinach leaves, when a dash of fennel seeds added to it will take the dish to another level.
Ingredients and spices that need to be Get to make Methi Chaman(no onion no garlic style):
- 1+½ cup methi/ fenugreek leaves
- 1 cup spinach leaves
- 2 tsp fennel seeds powder
- 1 tsp Dhania/ coriander powder
- 1 tsp jeera/ cumin powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 green chilli
- 1/2 tsp ginger powder
- 1/4 tsp turmeric powder
- 1 bay leaf
- 3 cloves
- 2 tsp mustard oil
- 2 tsp cream
- to taste Salt
- 60 gm paneer
- as required Water
- Pinch asafoetida
- 2 tsp kasuri methi
- 1 tsp sugar
Instructions to make Methi Chaman(no onion no garlic style)
- Wash the methi and spinach leaves thoroughly.
- Boil the water and and add spinach and methi leaves into it. Let it boil for 4 minutes. Then remove the leaves from water and pour cold water on it to retain it's colour.
- Make a puree of blanched methi and spinach leaves along with green chilli.
- In a vessel, add oil, add cumin seeds to it. As it crackle, add asafoetida. Add bay leaf, cloves, ginger powder, garam masala, fennel seeds powder, turmeric powder and mix it well.
- Add pureed paste of leaves to it. Add salt, sugar and little amount of water and mix it well.
- Let it simmers for 10 minutes. Add water to adjust consistency. Add fried or plain paneer cubes to it. Let it simmer for a while.
- Mix cream and kasoori methi at last. Mix it well. Serve with roti or rice.
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