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Palak Methi Chaman

Palak Methi Chaman
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Go green with this methi and palak combo and build up reserves of vitamin A, calcium and folic acid.
  • 1½ cups chopped spinach (palak)
  • ¾ cup fenugreek (methi) leaves
  • 1 cup low fat paneer (cottage cheese) , cut into cubes
  • 1 tsp cumin seeds (jeera)
  • 2 cloves (laung / lavang)
  • a pinch asafoetida (hing)
  • 1 tsp ginger-green chilli paste
  • ¼ tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • ½ tsp coriander-cumin seeds (dhania-jeera) powder
  • ½ tsp garam masala
  • 1 tsp cornflour mixed with ½ cup low fat milk
  • a pinch of sugar
  • 2 tsp oil
  • salt to taste
  • For the garnish
  • 1 tbsp grated low fat paneer (cottage cheese)
  1. Blanch the spinach and fenugreek leaves in a vesselful of boiling water.
  2. Drain and keep aside to cool.
  3. When cool grind to a fine paste.
  4. Heat oil in a non-stick pan, add the cumin seeds, cloves and asafoetida and fry for a while.
  5. Add the spinach-fenugreek paste and fry for a minute.
  6. Add the turmeric powder, red chilli powder, coriander-cumin seed powder, garam masala and salt and mix well.
  7. Add the paneer cubes, milk-corn flour mixture and sugar and simmer for another 2 minutes.
  8. Serve hot garnished with paneer.
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