With a variety of greens sitting in my refrigerator along with a cube of paneer, I decided on preparing Methi Chaman Hariyali. Its a recipe that has been tweaked and tested a number of times before arriving at the final recipe below. Cashewnut and melon seeds paste adds depth to the spiced ground sauteed greens and the paneer soaks up the flavors beautifully. Makes for a comforting gravy with rotis.
Methi Chaman Hariyali Recipe
Recipe source: My recipe files
Prep & Cooking: 40-45 mts
Serves 4-5 persons
Cuisine: North Indian
less than 1/4 cup grated paneer
2 bunches spinach (discard the coarse stems)
2 bunches methi leaves (pick leaves discard stems)
3/4 tsp cumin seeds
1 large onion
2-3 green chillis
1 tsp red chilli pwd (adjust)
1 tsp coriander pwd
salt to taste
1/2 tbsp malai (top of milk)
1 1/2 tbsps of cashewnut and melons seeds paste
large pinch garam masala pwd (elachi, clove, cinnamon)
1 1/4 tbsps oil
1 Blanch spinach, methi leaves, onion and green chillis for 4-5 mts and strain the water. (Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2 mts ) Cool and grind to a paste. Keep aside.
2 Soak 6-8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 3-4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
3 Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 3-4 mts. Donâ€™t burn them.
4 Add salt, chilli pwd and coriander pwd and combine well.
5 Add the ground paste and let it cook for 8-10 mts on medium heat. Add a cup of the strained water and cook on high flame for 3-4 mts.
6 Add the cashewnut and melon seeds paste and malai. Combine well. Cook for 4-5 mts on low to medium flame. Keep combining inbetween and cook to get the desired gravy consistency.
7 Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and mix well.
8 Serve hot with rotis.