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paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi |


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Paneer Methi Chaman

paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | with 37 amazing images.

Punjabi methi paneer chaman is a flavorful vegetarian dish featuring paneer in a fragrant fenugreek, spinach gravy. Learn how to make paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi |

Immerse yourself in the vibrant flavors of Punjab with paneer methi chaman! This delightful sabzi features melt-in-your-mouth paneer cheese nestled in a fragrant gravy of fresh fenugreek leaves (methi) and spinach. A touch of warming spices adds depth and complexity, creating a symphony of taste that's sure to tantalize your palate.

The magic lies in building a flavorful foundation with warm spices like cumin, coriander, and fennel, often ignited by mustard oil's sharp aroma. The paneer plays a delightful role in making this methi chaman paneer sabzi. Crisp cubes deliver a satisfying bite, while the grated bits melt in your mouth for a luxurious textural experience.

Cream lends a touch of richness, while a sprinkle of chaat masala adds depth of flavor at the end. This dish methi chaman paneer sabzi pairs beautifully with rotis or naan for a satisfying and comforting Punjabi meal.

pro tips to make paneer methi chaman recipe: 1. You can adjust the ratio of fenugreek and spinach leaves as per your preference. 2. You can use malai paneer without frying to make this recipe for a better taste. 3. If you do not like the mouthfeel ginger garlic you can substitute it with ginger garlic paste.

Enjoy paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | with detailed step by step photos.

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Paneer Methi Chaman recipe - How to make Paneer Methi Chaman

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method

For paneer methi chaman
    For paneer methi chaman
  1. To make paneer methi chaman recipe, heat the oil in a kadhai and deep-fry the paneer cubes in it till the edges turn golden brown.
  2. Roast the dried fenugreek leaves in a pan till crisp. Keep aside.
  3. Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes.
  4. Drain and blend in a mixer till smooth. Keep aside.
  5. Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn golden brown.
  6. Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree and dried fenugreek leaves and fry again for 2-3 minutes
  7. Add the salt, paneer ,punjabi garam masala and cream and cook for 2 to 3 minutes.
  8. Serve the paneer methi chaman hot.

Tips
  1. Place the spinach and fenugreek leaves under cold running water immediately after boiling to retain the bright green colour.

Paneer Methi Chaman recipe with step by step photos

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what is paneer methi chaman recipe made of?
  1. See the below image of list of ingredients for making paneer methi chaman recipe.

how to make spinach paste
  1. To make paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | heat enough water in a deep pan and bring it to a boil.
  2. Add 3 cups finely chopped fenugreek (methi) leaves. Fenugreek leaves have a unique taste that complements the mildness of paneer. While some find it slightly bitter, this bitterness can be balanced by other ingredients in the recipe like cream or spinach, creating a complex and interesting flavor profile.
  3. Add 3 cups finely chopped spinach (palak). The primary flavor comes from fenugreek leaves, spinach adds a subtle earthy taste that complements the overall profile of the dish.
  4. Add 2 green chillies. They add a spicy kick to the dish. The amount of spice will vary depending on the recipe and how many chillies you use.
  5. Cook on a medium flame for 5 to 8 minutes.
  6. Drain it well.
  7. Immerse it into the ice chilled water for 5 minutes.
  8. Now transfer it into a mixer jar.
  9. Add ½ cup roughly chopped coriander.
  10. Blend it to a smooth paste. Keep aside.

how to proceed
  1. Heat 1/3 cup mustard oil in a deep pan. Mustard oil has a strong, pungent flavor that adds a distinct depth and complexity to the dish.
  2. Add 2 cups paneer (cottage cheese).
  3. Shallow fry them on a medium flame until light golden brown in colour.
  4. Remove it in a bowl of warm water and keep aside.
  5. In the same oil, add 1 tbsp finely chopped garlic. Garlic brings a pungent and savory taste that complements the earthy notes of fenugreek leaves.
  6. Add 1 tsp finely chopped ginger.
  7. Add 1 bayleaf. Bay leaf adds a subtle aromatic complexity to the paneer methi chaman recipe.
  8. Add 1 tsp kashmiri chilli powder. Kashmiri red chilli powder has a distinct earthy aroma and flavor that can enhance the overall complexity of the dish.
  9. Add 1 tsp punjabi garam masala. Garam masala is a warm spice blend that typically brings a complex and aromatic element to the dish.
  10. Add 1 tsp coriander cumin seeds powder. 
  11. Add ½ tbsp dried fenugreek leaves (kasuri methi)
  12. Add ¼ tsp fennel powder. The powder adds a pleasant fennel scent to the dish.
  13. Saute for a few seconds.
  14. Add the fenugreek and spinach paste.
  15. Cook on a medium flame for 4 to 5 minutes.
  16. Add 2 tbsp fresh cream. The fat content in cream creates a richer, smoother, and more luxurious mouthfeel to the curry.
  17. Cook again for 2 minutes.
  18. Add 1 cup hot water.
  19. Add the paneer cubes.
  20. Add butter.
  21. Salt to taste.
  22. Add ¼ tsp chaat masala. A small amount of chaat masala could add a little tanginess and a burst of mixed spice flavor.
  23. Mix well.
  24. Cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  25. Mix wel.
  26. Serve paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | hot.

pro tips to make paneer methi chaman recipe
  1. You can adjust the ratio of fenugreek and spinach leaves as per your preference.
  2. You can use malai paneer without frying to make this recipe for a better taste.
  3. If you do not like the mouthfeel ginger garlic you can substitute it with ginger garlic paste.
Accompaniments

Makki ki Roti, Punjabi Makki Di Roti Recipe 
Punjabi Missi Roti, How To Make Punjabi Missi Roti 
Rumali Roti 

Nutrient values (Abbrv) per serving
Energy223 cal
Protein7.1 g
Carbohydrates6.8 g
Fiber3 g
Fat18.7 g
Cholesterol0 mg
Sodium53.6 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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