Haryali methi chaman – Bombay Post style

Chop the spinach and methi leaves (only leaves, no stem) and wash it under running water. Blanch the spinach and methi leaves in salted lukewarm water for few minutes and again refresh it in cold water. Allow it to cool down a bit.

Squeeze out the excess water from the spinach and methi leaves, blend to a coarse paste in mixer with chopped green chillies.

Kashmiri garam masala usually includes shahjeera (caraway seeds), cumin seeds, nutmeg, star anise, mace, black peppercorns, cinnamon, cloves and both green and black cardamom. This spice mix is perfect for biryani or meat dishes but since nutmeg, star anise and mace has a very strong flavour which may not goes very well with methi chaman.

So I have prepared a fine mix of 1/2 tsp each of roasted shahjeera, cumin, black peppercorns, cloves, green and black cardamoms and one inch piece of cinnamon.

Heat some oil in a skillet and temper the oil with dry Kashmiri red chillies, seeds of fenugreek (methi dana) and roasted garlic. Add the ginger and garlic to it and fry for sometime.

Add the coriander powder, stir and toast it lightly with the oil and add the spinach - methi puree.

Stir on a low heat, until all the water has evaporated and the oil separates out.

Add the crumbled paneer / Indian cottage cheese, fold in well, add further the Kashmiri garam masala and cook for few more minutes. Adjust the salt and check the seasonings. Turn off the heat.

Add the butter and crushed few leaves of kasuri methi (dry fenugreek leaves) between your palms and sprinkle over methi chaman.

Serve hot the haryali methi chaman with garlic paratha / tandoori roti or Naan.