How to make Methi Chaman - SK Khazana -
Cottage cheese cooked with fresh fenugreek and spinach is absolutely delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Cottage cheese (paneer) (पनीर)
Cuisine : Kashmiri
Course : Main Course Vegetarian
For more recipes related to Methi Chaman - SK Khazana checkout Sukhi Metho Wadiyaan. You can also find more Main Course Vegetarian recipes like Chenai Kootu Besan ke Pude ki Sabzi - SK Khazana Batata Nu Raswala Shaak Vegetable Dhurandari
Methi Chaman - SK Khazana Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Methi Chaman - SK Khazana Recipe
Fresh fenugreek leaves (methi) chopped 1 medium bunch
Cottage cheese (paneer) cut into 1/2 inch cubes 150 grams
Ghee 3-4 tablespoons
Caraway seeds (shahi jeera) 1/2 teaspoon
Garlic finely chopped 1 tablespoon
Fresh spinach leaves chopped 1 medium bunch
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh cream 1/2 cup
Dried ginger powder 1/4 teaspoon
Green cardamom powder 1/4 teaspoon
White pepper powder to taste
Method
Step 1
Heat ghee in a non-stick pan, add cottage cheese cubes and fry till golden brown. Drain on absorbent paper and set aside.
Step 2
Add caraway seeds to the same pan and sauté till seeds change colour. Add garlic, mix and sauté for a minute.
Step 3
Add fenugreek leaves and spinach leaves, mix and cook till the leaves wilt. Add turmeric powder, chilli powder and salt and mix well.
Step 4
Add cream and mix well. Add dried ginger powder, cardamom powder and pepper powder and mix well.
Step 5
Add fried cottage cheese pieces, mix well, cover and cook for 2-3 minutes. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
