Palak Methi Chaman
by Tarla Dalal
23 Mar 2014
This recipe has been viewed 81204 times
Go green with this methi and palak combo and build up reserves of vitamin A, calcium and folic acid.
Palak Methi Chaman recipe - How to make Palak Methi Chaman
Preparation Time: Cooking Time: Total Time:
Serves 4.
1 1/2 cups chopped spinach (palak)
3/4 cup fenugreek (methi) leaves
1 cup low fat paneer (cottage cheese) , cut into cubes
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
a pinch asafoetida (hing)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 tsp cornflour mixed with 1/2 cup low fat milk
a pinch of sugar
2 tsp oil
salt to taste
For the garnish
1 tbsp grated low fat paneer (cottage cheese)
Method
- Main Procedure
- Blanch the spinach and fenugreek leaves in a vesselful of boiling water.
- Drain and keep aside to cool.
- When cool grind to a fine paste.
- Heat oil in a non-stick pan, add the cumin seeds, cloves and asafoetida and fry for a while.
- Add the spinach-fenugreek paste and fry for a minute.
- Add the turmeric powder, red chilli powder, coriander-cumin seed powder, garam masala and salt and mix well.
- Add the paneer cubes, milk-corn flour mixture and sugar and simmer for another 2 minutes.
- Serve hot garnished with paneer.
Nutrient values per serving
Calcium
100.7 mg.
Carbohydrate
4.1 gm.
Energy
50 kcal.
Fat
2.8 gm.
Folic acid
31.4 mcg.
Protein
2.1 gm.
Vitamin A
1568.7 mcg
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