Kashmiri Methi Chaman | Methi Chaman Curry

Step 1

Boil water and add 1 cup methi, 1 cup spinach. Cook for 5 minutes. Take it out and put it into cold water. Make a smooth paste and keep it aside.

Step 2

Heat 2 teaspoon oil and 2 butter. Add 2 cinnamon sticks, 1/2 teaspoon shah Jeera, 1/2 teaspoon green chili paste, and 1/2 cup finely chopped onions.

Step 3

Sauté the onions until light golden brown.

Step 4

Add 1/2 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, and sauté until the rawness goes away.

Step 5

Add a pinch of ginger, 1/2 teaspoon Jeera powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, salt as per taste, and 1/2 teaspoon garam masala. Sauté for 1 minute.

Step 6

Add methi spinach paste and 1/2 cup water—Cook for 2 minutes.

Step 7

Add 100 grams grated paneer and mix well.

Step 8

Add 1 teaspoon butter, 1 teaspoon fresh cream, and mix well.

Step 9

Turn off the stove and enjoy the methi Chaman with Roti or Naan.