METHI PALAK CHAMAN ( Paneer in Methi - Spinach Gravy )

Methi Palak Chaman is a paneer preparation cooked with methi (fenugreek) and  palak (spinach) gravy combined with cream and spices. It is a very flavourful and nutritious dish supposed to be originated from the Valley of Kashmir. I remember reading somewhere that paneer is nown as tsaman in Kashmir which eventually must have become chaman in other places...

Ingredients:
Paneer ( Indian Cottage Cheese) -  1 cup (cubed)
Palak / spinach ...........              . 1 & 1/2 cups
Methi / fenugreek leaves ..             1 cup
Green chillies ............    2-3 ( as per your preference)
Onions ......................    1/2 cup (finely chopped)
Ginger paste ............ 1 tsp
Garlic paste ............ 1 tsp
Coriander powder .... 1 tsp
Turmeric powder .... 1/4 tsp
Garam masala ........ 1/2 tsp
Salt ................ to taste
Oil .............1- 2 tbsps
Butter / ghee ..1 - 2 tbsps
Fresh cream .... 3-4 tbsps

Tempering:
Cumin seeds ... 1/2 tsp (crushed)
Crushed garlic .. 2-3 cloves
Asafoetida ....... a pinch
Dry red chillies .. 1-2
Oil / ghee ....... 1 tbsp

Method:

1. Blanch the palak and methi .. Blend and set aside.
2. Heat Butter or ghee  and oil. Add the ginger, garlic, green chillies and onion. Saute until translucent.
3. Add the salt and spices and mix well.
4. Add the paneer cubes ( with or without frying ) and enough water for the gravy. (as per your preference). Let it simmer to cook.
5. When it is almost done, stir in the cream and mix gently. Give one boil and remove from the gas.
6. Heat a little ghee and add the tempering ingredients, first the dry ones and then the crushed garlic.
7. Mix the tempering carefully to the prepared sabzi.

Tip: Adding the tempering in the end gives a nice look and flavour to the dish.
Steps 5, 6, and 7 should preferably be done just before serving.
Serve with rotis/ naans/ parathas ....

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