Sunday, 14 August 2016
Methi Chaman #sikandalouscuisine
ver since I bought KASHMIR COOKING by K.P Dar my love affair with Kashmiri Pandit Cuisine has Blossomed ! Now I cook from this book at least once a week and am in love with the vegetarian recipes I have tried out . Methi Chaman is one such gem . K P Dar's recipe doesn't contain an palak to balance out bitterness of methi , and I followed the recipe and it tasted fantastic .
50 Grams Fresh Methi or 25 Grams Kasoori Methi .
500 Grams Paneer.
150 Grams Ghee.
4 Pieces Laung.
1/2 Teaspoon Jeera.
1/2 Teaspoon Haldi.
1/2 Teaspoon Sonth Powder.
Green Chilies Minced.
1 Heaped Teaspoon Kashmiri Chili Powder ( color )
1" Ginger Crushed ( I used 1 teaspoon Ginger Paste ).
1/2 Teaspoon Garam Masala.
Grind Methi on sil butta and set aside.
Cut Paneer in 1" size pieces and fry till light brown.
In remaining ghee splutter hing , lung and jeera , then add methi and cook till it emits its strong flavours.4-5 minutes.
I splashed some water and added in add all the masalas leaving garam masala for the end .
Once masalas cooked 30 seconds or so add 1.5 cups water , bring to a boil , as it begins to thicken add fried paneer , cook covered on low for 4-5 minutes. Take off heat adding garam masala and dhania greens.
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