Methi Chaman (Cottage Cheese with Fenugreek)
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| Ingredients |
- 400 grams Cottage cheese
- 1 pinch Asafoetida
- 1/2 teaspoon Cumin seeds
- 2 cups Fenugreek leaves
- 1 teaspoon Chopped green chillies
- 2 cups Kasoori methi
- 1 tablespoon Powdered almonds
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Chilli powder
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- 1 teaspoon Coriander powder
- 1/2 cup Curd
- 1 1/2 cup Water
- 1/4 teaspoon Kashmiri garam masala
- 1/4 teaspoon Ginger powder (dried)
- 1 teaspoon Chopped ginger
- Oil
- Salt(As per taste)
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| Method |
Heat oil and fry the panner pieces a few at a time till light brown in colour. Soak in 1/2 cup of water and set aside. Grind the fenugreek leaves, kasoori methi, green chillies and ginger to a fine paste.
Heat a tablespoon of oil, add the asafoetida and cumin seeds. When the seeds start browning add the ground paste and powdered almonds. Saute on a low flame for 3 minutes,stirring often. Add the turmeric powder, chilli powder, coriander powder and curd. Stir for 2 mintues and add the remaining cup of water and salt.
Bring to a boil and then cook uncovered on a low flame for about 5 minutes. Add the fried paneer pieces together with water in which they were soaked. Cook uncovered on a medium flame for about 5 mintues, stirring ocassionally.
Garnish with garam masala and ginger powder. Serve hot with chappatis or rice.
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Other Details |
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Serves: 4
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Time: 65 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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