| Recipe Name: Methi Chaman |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Spinach |
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50 g |
| Methi |
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50 g |
| Potato |
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50 g (1 small) |
| Milk |
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350 ml |
| Shredded ginger |
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5 g (1/2" piece) |
| Salt |
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1/2 tsp |
| Tumeric powder |
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a pinch |
| Coriander Powder |
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1/4 tsp |
| Red chilli powder |
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1/4 tsp |
| Garam masala |
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1/4 tsp |
| Tartaric acid |
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a pinch |
| Fat |
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2 tbsp |
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Method: |
- Make paneer using milk and tartaric acid. Keep 100 ml of whey water.
- Cut paneer into 1/4" thick pieces. Fry and soak in 100 ml of whey water.
- Grind methi leaves and spinach together.
- Cut potato into thin fingers and deep fat fry. Drain and fry the paneer pieces.
- Heat 1 tbsp fat, add the ground mixture of spinach and methi and fry for some time.
- Add about 2 tbsp whey water, salt, turmeric powder, coriander powder and red chilli powder during frying.
- When the mixture is fried, add fried potato fingers, fried panner and remaining whey water.
- Simmer on slow fire till potato fingers are cooked and fat separates from the curry.
- Sprinkle garam masala and shredded ginger and leave for about half an hour on slow fire or in a over.
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Tags:
Methi Chaman, water , whey , tsp
, fry , 1/4 , fried , powder , paneer , fingers , add , powder
, fat , potato , methi , pieces , spinach , 100 , mixture , chilli , cut |
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