Methi Chaman

Name: Methi Chaman (Panir (Indian Cream Cheese), Spinach and Fresh Fenugreek Leaves Curry (Dry))
Cuisine: India
Ingredients: 4 ozs (115 g) fried potato fingers; 1 teaspoonful dry coriander seeds (sukha dhania); Mustard oil for frying (sarson ka tel); ¾ teaspoonful red pepper (degi mirch); 1½ teaspoonfuls turmeric (huldi); 1½ ozs (40 g) fenugreek leaves (methi); 3 ozs (85 g) spinach (palak); ½ teaspoonful Kashmiri garam masala; ¼ oz (7 g) ginger (adrak); 2 ozs (60 g) ghee; 1¼ teaspoonfuls salt; 6 ozs (170 g) panir (Indian cream cheese)

Panir (Indian Cream Cheese), Spinach and Fresh Fenugreek Leaves Curry (Dry)

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Methi chaman is a Kashmiri dish which is a counterpart of what is called panir palak (cream cheese and spinach curry-dry) in Punjab. It however differs from the latter in that the panir (Indian cream cheese) used in it is cut into 1½″ (4 cm) long and ¼″ (½ cm) thick D-shaped pieces. They are fried

Ingredients

Asia
India
Dinner
Spicy
Gluten-free
Vegetarian

Ingredients

Method