Restaurant style Methi Chaman Recipe | Methi Chaman | Methi Chaman Recipe
Restaurant style Methi Chaman Recipe- Onions, Tomatoes and spices are browned well. Cashew paste, Cheese, Cream and chopped fenugreek leaves are added to this mixture. It will not be an exaggeration to say that this dish will immediately attract many fans.
Methi Chaman is a great dish to go with either Roti or Zeera Rice. This recipe is always a super hit with its tell-tale bitter taste of Methi leaves, the sweet and tangy taste of thick Onion-Tomato gravy, and the topping of grated Cheese.
If you follow the following Tips and the suggested measures for the ingredients, you are sure to be coming up with a true Restaurant style dish of Methi Chaman.
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Tips
Methi(Fenugreek Leaves):
- If Methi is well-fried, it will lose some of its bitterness and the taste will be better.
Fresh Cream:
1.Fresh Cream helps to balance out the bitterness of Fenugreek and enhances the taste of the curry. Be careful however, not to overcook after the cream is added to prevent oil floating to the top. The curry becomes quite unpalatable.
A few more points:
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If one enjoys the taste of Cashew then a few Cashews can be fried and added over and above the cashew paste. In my recipe. I have used only Cashew paste.
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All ingredients should be carefully cooked, giving sufficient time for cooking to the core. Oil should be allowed to slowly rise to the top. The taste will be just right.
Restaurant style Methi Chaman Recipe | Methi Chaman | Methi Chaman Recipe - Recipe Video
Restaurant style Methi Chaman Recipe | Methi Chaman | Methi Chaman Recipe
Prep Time 10 mins- Soaking Time 30 mins
- Cook Time 25 mins
- Total Time 1 hr 5 mins
Servings 4
Ingredients
- ¼ cup Oil
- ½ tsp Zeera (Cumin)
- ½ tsp Saunf (Fennel Seeds)
- 1 cup Onion (chopped)
- 1 tbsp Ginger-garlic Paste
- 2 tsp Green Chillies (Chopped)
- ½ cup Tomato (Chopped)
- 1 tsp Dhaniya (Coriander) Powder
- ¼ tsp Haldi (Turmeric) Powder
- ½ tsp Garam Masala
- 1 tsp Zeera (Cumin) Powder
- 1 tbsp Kasuri Methi
- Salt (To taste)
- 3 cups Methi (Fenugreek) leaves Chopped
- ¼ cup Cashew Nuts
- ⅓ cup Fresh Cream
- 200 gms Paneer
- ½ tbsp Ghee
- 1 cup Water
Instructions
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Soak the Cashew in hot water for 30 minutes and then grind to a soft paste. Keep aside.
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Heat oil in a pan. Put Zeera and Saunf in and let it splutter. Add chopped onion and fry till golden brown.
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Add Ginger-Garlic paste and chopped Green Chillies. Fry well.
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Put in the chopped Tomatoes and cook till very soft.
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Add Zeera Powder, Salt, Chilli Powder, Dhaniya Powder, Garam Masala and a little Kasuri Methi. Add a little water and fry well till oil floats on top.
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In this Masala paste add the chopped Methi leaves and fry till oil floats on top.
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Once the leaves are fried well, Cashew paste and water is added and cooked for 15 minutes. Again wait for the oil to float on top.
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now add 100 gms Paneer cut into pieces, the rest of the Kasuri Methi and 100 gms grated Paneer. Lastly add Fresh Cream, mix well and take the pan down from the stove.
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Methi Chaman can be teased well with Roti or Zeera RICE.
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