| Recipe Name:
Methi Chaman |
| |
| |
| Category:
Indian |
Sub Category:
Vegetarian |
|
| Prep Time |
Cook Time |
Serves |
|
|
2 |
|
| |
|
|
| |
Ingredients: |
| Spinach |
|
50 g |
| Methi |
|
50 g |
| Potato |
|
50 g (1 small) |
| Milk |
|
350 ml |
| Shredded ginger |
|
5 g (1/2" piece) |
| Salt |
|
1/2 tsp |
| Tumeric powder |
|
a pinch |
| Coriander Powder |
|
1/4 tsp |
| Red chilli powder |
|
1/4 tsp |
| Garam masala |
|
1/4 tsp |
| Tartaric acid |
|
a pinch |
| Fat |
|
2 tbsp |
|
|
| |
Method: |
- Make paneer using milk and tartaric acid. Keep 100 ml of whey water.
- Cut paneer into 1/4" thick pieces. Fry and soak in 100 ml of whey water.
- Grind methi leaves and spinach together.
- Cut potato into thin fingers and deep fat fry. Drain and fry the paneer pieces.
- Heat 1 tbsp fat, add the ground mixture of spinach and methi and fry for some time.
- Add about 2 tbsp whey water, salt, turmeric powder, coriander powder and red chilli powder during frying.
- When the mixture is fried, add fried potato fingers, fried panner and remaining whey water.
- Simmer on slow fire till potato fingers are cooked and fat separates from the curry.
- Sprinkle garam masala and shredded ginger and leave for about half an hour on slow fire or in a over.
|
| |
|
| |
|
| |
Sign In
Sign Up
