Methi Chaman recipe(Restaurant Style)

 Methi Chaman is a delicious North Indian curry made with fenugreek leaves

(methi) and paneer (Indian cottage cheese) in a rich, creamy, and mildly spiced gravy. Here's how you can make restaurant-style Methi Chaman at home:

Ingredients

For the Curry Base:

2 cups fresh methi (fenugreek leaves), chopped

1 cup paneer, cut into cubes

2 medium onions, finely chopped

2 medium tomatoes, pureed

2 green chilies, slit

1 tbsp ginger-garlic paste

1/4 cup cashews (soaked in warm water for 10 minutes)

1/4 cup fresh cream or malai

1/2 cup milk

Spices:

2 tbsp oil or ghee

1/2 tsp cumin seeds

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

1/2 tsp coriander powder

Salt to taste

Optional:

A pinch of kasuri methi (dried fenugreek leaves) for garnish

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Instructions

1. Prepare the Cashew Paste:

Blend soaked cashews with a little water into a smooth paste. Set aside.

2. Cook the Fenugreek Leaves:

Heat 1 tsp oil in a pan, sauté the methi leaves for 2-3 minutes until slightly wilted. Remove and set aside.

3. Prepare the Curry Base:

Heat 2 tbsp oil or ghee in the same pan. Add cumin seeds and let them splutter.

Add asafoetida, onions, and green chilies. Sauté until the onions turn golden brown.

Add ginger-garlic paste and cook until the raw aroma disappears.

Stir in the tomato puree and cook until the oil starts separating from the mixture.

4. Add Spices:

Add turmeric, red chili powder, coriander powder, and salt. Mix well.

5. Cook the Gravy:

Add the cashew paste and milk. Stir continuously to avoid curdling. Let the gravy simmer for 3-4 minutes.

Add the sautéed methi leaves and mix well.

6. Add Paneer and Cream:

Gently fold in the paneer cubes and fresh cream. Let the curry simmer for another 2-3 minutes.

7. Finishing Touch:

Sprinkle garam masala and a pinch of kasuri methi. Stir well and remove from heat.

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Serving

Serve Methi Chaman hot with naan, roti, or steamed basmati rice for a wholesome meal.