रेस्टॉरंट स्टाईल क्रिमी, हिरवीगार भाजी | क्रिमी मेथी चमन | Paneer Methi & Palak | #PassTheTradition

Methi Chaman is a Kashmiri dish of fenugreek leaves and spinach gravy with paneer (Indian cottage cheese/ Chaman in Kashmiri language). This recipe I have learnt from My mother and today I shall #PassTheTradition of this wonderful cooking to you all.
This dish is heavily Nutritious, rich in taste bcoz of methi+Palak+Paneer and healthy since it is cooked in Cast Iron which adds Iron to the food.

Products used are @VinodIntelligentCookware Legacy Cast Iron Cookware as below:
Frypan Buy link: https://bit.ly/LegacyKadai24cm
Kadai Buy Link: http://bit.ly/LegacyFrypan24cm

मेथी चामन बनवण्यासाठी लागणारे साहित्य
• मेथीची पानं
• पालकाची पानं
• २~३ चमचे तेल
• पनीरचे चौकोनी तुकडे
• हिरव्या मिरच्या (ऐच्छिक)
• २~३ चमचे मोहरीचं तेल
• १/२ चमचा जिरं
• १/२ चमचा हळद
• १/२ चमचा लाल तिखट
• १ चमचा गरम मसाला
• १/२ चमचा धनेपूड
• १/२ चमचा सुंठ पूड
• १/४ चमचा हिंग पाण्यात विरघळवून
• १ मोठा चमचा बेसन
• चवीनुसार मीठ
• १ चमचा साखर
• १ मोठा चमचा कसुरी मेथी

#RestuarantstylePanir #MethiPaneer #PalakPaneer

Palak Paneer recipe | palak Paneer ki sabzi | Methi Chaman | Paneer with Spinach and Methi

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Ingredients:
• Fenugreek leaves
• Palak / Spinach leaves
• 2~3 tsp Oil
• Paneer cubes
• Green chili (Optional)
• 2~3 tsp Mustard oil
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1 tsp Garam masala
• 1/2 tsp Coriander powder
• 1/2 tsp Dry ginger powder
• 1/4 tsp Hing dissolved in water
• 1 tbsp Besan
• Salt to taste
• 1 tsp Sugar
• 1 tbsp kasuri methi

Method:
• Take fenugreek and palak in 80:20 proportion.
• Wash the veggies really good and drain all the water.
• Heat up about 1” water in Vinod cast iron legacy kadhai.
• Add fenugreek leaves and cook them a little for just about 3-4 minutes.
• Do not overcook it until it turns black.
• Add palak leaves and cook it for about 5 minutes.
• Transfer both methi and palak into ice cold water and let them be in cold water for about 5
minutes.
• The color of veggies is retained and helps to retain the nutrition if you follow this step.
• Heat up oil in a Vinod cast iron legacy pan.
• When oil is really hot, drop paneer cubes in oil and fry in high heat for about 3-4 minutes.
• Flip over the paneer cubes and fry from all sides until nice golden.
• Take them out into a dish quickly.
• Transfer the fenugreek and palak from cold water into a blender jar and add green chilies.
• Adding green chilies is optional. You can skip it if you don’t want.
• Blend everything into smooth puree and transfer the puree into a bowl.
• Heat up mustard oil in Vinod cast iron legacy kadhai.
• You can use your regular oil in place of mustard oil.
•Add cumin seeds and let them splutter.
• Turn the gas to low heat and add turmeric powder, red chili powder, garam masala, coriander
powder, dry ginger powder, hing water.
• Mix in quickly. The spices should not burn.
• Add besan and fry it a little until raw smell is removed. Besan gives nice binding to sabzi.
• After frying the spices well add the puree and mix quickly.
• Add water to adjust the consistency and mix well.
• Add salt, sugar and mix well.
• Simmer for just 5-6 minutes. Do not overcook.
• If overcooked, veggies will change the color.
• Add kasuri methi and mix well.
• Add fried paneer and mix well.
• Cover and cook on medium heat for just 2-3 minutes.
• Methi chaman is all ready.
• You can have this as it is or with chapatti, poli, fulka.

For more Such Recipes

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