Paneer Methi Chaman

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

1 cup paneer (cottage cheese) ) , cut into 25 mm. (1”) cubes
4 cups chopped spinach (palak)
2 cups chopped fenugreek (methi) leaves
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1/4 tsp asafoetida (hing)
a pinch turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp coriander powder
1 tsp ginger-green chilli paste
salt to taste
1/4 tsp punjabi garam masala
2 tbsp fresh cream

Method :

Heat the oil in a kadhai and deep-fry the paneer cubes in it till the edges turn golden brown.Roast the dried fenugreek leaves in a pan till crisp. Keep aside.Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes.Drain and blend in a mixer till smooth. Keep aside.Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn golden brown.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 minutesAdd the salt, paneer ,punjabi garam masala and cream and cook for 2 to 3 minutes.Serve hot.

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