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Methi Chaman

Madhuri.Dixit's picture
  Palak 100 Gram (Spinach)
  Methi leaves 50 Gram (Fenugreek Leaves)
  Potato 1⁄2 , cut into long fingers
  Paneer 75 Gram (Cottage Cheese)
  Ghee 3 Tablespoon
  Ginger 1⁄4 Inch
  Frying oil 2 Cup (32 tbs) (For Frying)
  Turmeric 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Dhania 1 Teaspoon (Coriander Powder)
  Red chili powder 3⁄4 Teaspoon
  Kashmiri masala 1⁄2 Teaspoon
  Black cardamom 1 Cup (16 tbs)

1. Cut paneer into 1 1/2" cubes. Deep fry and keep aside.
2. Cut the potato into long fingers and deep fry.
3. Wash and grind methi leaves, palak and ginger together with a little water. Heat the ghee, add the ground mixture and fry for about 15 minutes, till it is dry and separates from ghee.
4. Add salt, haldi, dhania pd. and red chilli pd. Cook for 2-3 minutes.
5. Add the fried potato fingers. Cook for 1 minute. Add water.
6. Simmer on slow fire till the potato fingers are cooked and the ghee separates.
7. Add fried paneer and moti illaichi. Sprinkle Kashmiri garam masala.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4964 Calories from Fat 4563

% Daily Value*

Total Fat 495 g760.9%

Saturated Fat 107.8 g539%

Trans Fat 0 g

Cholesterol 128.1 mg42.7%

Sodium 2377.2 mg99.1%

Total Carbohydrates 92 g30.7%

Dietary Fiber 31.9 g127.7%

Sugars 4 g

Protein 25 g50.4%

Vitamin A 199.4% Vitamin C 119.4%

Calcium 57.2% Iron 95.5%

*Based on a 2000 Calorie diet

Methi Chaman Recipe