Methi Chaman
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (11)

Methi Chaman

NUTRITION · PER SERVING35M COOK
CAL 18%·PRO 28%
CARBS 7G8% OF CAL
2G FIBER1G OTHER5G TOTAL SUGAR
FAT 32G80% OF CAL
14G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Kashmiri gravy curry of paneer and fenugreek leaves in a creamy, spiced sauce. Rich and aromatic with warm spices and fresh greens, it's traditionally served over rice.

mainindiancurrytofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 75 grams methi (or 3.5 cups methi leaves (fresh fenugreek leaves))
  • 40 grams palak (or about ⅔ to ¾ cup roughly chopped spinach leaves)
  • 3 cups water for blanching
  • 2 cups cold water
  • 2 tablespoons mustard oil (- can also use sunflower oil or ghee)
  • ½ teaspoon cumin seeds
  • 1 inch cinnamon
  • 3 cloves
  • ⅛ teaspoon turmeric powder (or 2 pinches)
  • 1 teaspoon kashmiri chilli powder
  • ½ teaspoon dry ginger powder ((saunth powder))
  • ½ teaspoon garam masala (or kashmiri garam masala powder)
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • 1 pinch of asafoetida ((hing))
  • ½ to ⅔ cup water (or add as required)
  • salt (as required)
  • 2 teaspoons sugar (or add as per taste)
  • 200 grams paneer
  • ¼ cup low fat cream, 25% to 35% fat (or 2 tablespoons heavy whipping cream)
  • ¼ teaspoon kasuri methi (– optional)
PREP
15M
SODIUM
323MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.