methi chaman

Recipe for methi chaman, an exquisite Kashmiri Indian dish of pureed greens in a spicy, flavorful sauce. Scoop it up with naan or roti.

Methi Chaman

cashews

oz high protein tofu ((also called super firm tofu. Cut the tofu

oil oil

oz methi greens ((a large bunch, tough stems trimmed))

spinach

mustard seeds

cumin seeds

cinnamon

green cardamom pods

cloves

onion ((finely chopped))

garlic ((crushed

tomatoes ((finely chopped))

tbsp coriander

tsp cumin

turmeric

cayenne

tbsp ginger garlic paste

tsp garam masala

sugar

water

Salt

Place cashews in blender with 1/2 cup water and blend into a smooth paste. If not using a high-powered blender, soak the cashews for 30 minutes before blending. This will help them soften and become creamy when blended.

Make cashew cream

Heat avocado oil or any neutral oil in a wide skillet or Dutch oven. Add the tofu cubes and brown them on all sides.

Remove the browned tofu cubes to a plate or bowl and set aside. Leave behind any oil that remains in the pan.

Brown the tofu

Bring a large pot of water to boil. Add the spinach and methi greens and stir them in. The leaves should wilt quickly. Let them remain in the pot for three more minutes. Strain in a colander.

Place the leafy greens in a blender and add ¼ cup water. Blend into a very smooth paste. Set aside.

Blanch and puree the greens

In the pan used to fry the tofu, over high heat, add the mustard seeds, asafetida, cinnamon stick, cloves and green cardamom pods. After the mustard sputters and pops, add the onions along with a pinch of salt.

Sauté the onions 3-5 minutes over medium heat until just beginning to brown. Stir in and sauté the garlic until you can smell the aroma, about 30 seconds.

Add the tomatoes, ground coriander, ground cumin, cayenne and turmeric to the pan. Mix everything and cook until the tomatoes are very soft and pulpy.

Stir in the ginger garlic paste and sauté another 30 seconds.

Add the pureed greens to the onions and tomatoes with 2 cups water.

Add sugar and garam masala to the greens. Mix well and let the greens simmer, without covering the pot, for 10 minutes or until the greens don&#39;t taste raw anymore. Stir frequently and add some water if the greens start sticking to the bottom of the pan.

Stir in the browned tofu cubes and the cashew cream. Mix well, return to a boil, then lower heat and simmer for a couple of minutes. Check for salt and turn off heat. Serve the methi chaman hot.

Make methi chaman

Restaurant style creamy and delicious dish made with fenugreek leaves and paneer.

paneer (diced to ½ inch cubes)

(35 grams) fenugreek leaves ((rinsed, drained & chopped))

(1 medium, 90 grams) onion

(5 grams) ginger (grated

(5 grams) garlic

green chili ((deseed & chop, omit for low heat/kids))

(2 medium, 140 grams) tomatoes ((deseeded & chopped finely))

(25 grams) whole raw cashews flour

ghee

coriander powder

fennel powder ((/saunf powder))

ginger powder

garam masala ((adjust to taste))

sea salt ((+ more to adjust))

hot water

cardamom powder

kasuri methi ((dried fenugreek leaves))

cream ((more if you want))

coriander leaves

Soak cashews in half cup boiling hot water for 10 mins, cool down and blend with ¼ cup soaked water to a smooth puree.

Heat ghee in a pan and add cumin seeds. When they begin to sizzle, add the onions and saute until deep golden, for 7 to 8 mins. Stir in the green chili, ginger &amp; garlic. Saute for a minute.

Add the tomatoes and salt. Saute until they break down and turn mushy. If you want, you may splash little water and cook covered.

Stir in turmeric, red chili, coriander powder, ginger powder, garam masala and fennel powder. Move the sauteed masala to a side in the pan and add the fenugreek leaves. Saute on a medium heat for 4 to 5 mins, until aromatic.

Pour the cashew puree and hot water. Mix well.  Cook covered on a medium heat until thick &amp; the leaves become tender.

Add the paneer, cardamom powder and kasuri methi. Let the paneer heat through and turn off. Stir in the cream and taste test to adjust salt and garam masala. Add more cream if you want, to adjust the consistency. The curry turns very thick after cooling down.

Garnish methi chaman with coriander leaves. Serve it hot with flatbreads or with plain basmati rice.

This recipe turned out excellent and I know it's going to be on repeat in my kitchen. I used sour cream for heavy cream because I had to finish that. Thank you.

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Methi Chaman

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