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 Methi Chaman (Cottage Cheese with Fenugreek) 
  • 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
  • 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)
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.

Other Details
Serves: 4 Time: 65 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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