Restaurant style Methi Chaman

 Ingredients

• ¼ cup Oil
• ½ tsp jeera (Cumin)
• ½ tsp Saunf (Fennel Seeds)
• 1 cup Onion (chopped)
• 1 tbsp Ginger-garlic Paste
• 2 tsp Green Chilies (Chopped)
• ½ cup Tomato (Chopped)
• 1 tsp Dhaniya (Coriander) Powder
• ¼ tsp Haldi (Turmeric) Powder
• ½ tsp Garam Masala
• 1 tsp Zeera (Cumin) Powder
• 1 tbsp Kasturi Methi
• Salt (To taste)
• 3 cups Methi (Fenugreek) leaves Chopped
• ¼ cup Cashew Nuts
• ⅓ cup Fresh Cream
• 200 gm Paneer
• ½ tbsp Ghee
• 1 cup Water                                                                                                   
  

  Instructions

  1. Soak the Cashew in hot water for 30 minutes and then grind to a soft paste. Keep aside.
  2. Heat oil in a pan. Put jeera and Saunf in and let it splutter. Add chopped onion and fry till golden brown.
  3. Add Ginger-Garlic paste and chopped Green Chilies. Fry well.
  4. Put in the chopped Tomatoes and cook till very soft.
  5. Add jeera Powder, Salt, Chili Powder, Dhaniya Powder, Garam Masala and a little Kasturi Methi. Add a little water and fry well till oil floats on top.
  6. In this Masala paste add the chopped Methi leaves and fry till oil floats on top.
  7. Once the leaves are fried well, Cashew paste and water is added and cooked for 15 minutes. Again wait for the oil to float on top.
  8. now add 100 gm Paneer cut into pieces, the rest of the Kasturi Methi and 100 gms grated Paneer. Lastly add Fresh Cream, mix well and take the pan down from the stove. 
  9. Methi Chaman can be teased well with Roti or Jeera RICE.
  
  

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