Methi chaman

Methi chaman is a kashmiri dish!
It has a unique flavour and is very delicious!
It is cooked using very little oil and ghee is added for flavour.

Ingredients:
Green methi leaves or fenugreek leaves-500  to 600 gms or  350 gms of leaves with the stem discarded, 
Coriander leaves -50 gms,
Paneer or cottage cheese-250 gm,
Cumin seeds or jeera seeds-1 tsp,
Hing or asefoetida-a pinch,
Ginger -1 inch-shredded or paste,
Onion -1 cut into small pieces,
Coriander pwd-1 tsp,
Red chilli pwd-1/4,
Turmeric pwd-1/4 tsp,
 Kastoori methi leaves-1 tbsp,
Garam masala pwd-1/4 tsp,
Oil -2 tsp,
Ghee-2 tsp,
Salt to taste.

Method:
Discard the thick stems of methi leaves.
Discard the roots of coriander leaves.
Wash and leave them on a strainer for the water to drain out.
Grind them in the blender and keep aside.

You can add little water while grinding to make a thick paste.
Cut paneer into cubes.

Heat a non stick pan and add 2 tsp of oil and lightly fry the paneer cubes.

Take out and keep aside in a plate or bowl.
In the same oil add hing and cumin seeds.

As the cumin seeds change colour add ginger and garlic paste.

Lightly fry them for a minute,then add the chopped onions.

Fry the onions till they are light brown.

Add coriander pwd,red chilli pad,haldi or turmeric pwd.

Stir fry the masala in medium heat for few minutes and then add the dried kastoori methi levaves.

Stir fry for 30 seconds and then add the pureed methi and coriander leaves.

Raise the heat to high and keep stirring till all the moisture dries and they is no water left.

Stir fry the methi and coriander paste for a minute.
Add the fried paneer pieces,salt and garam masala.

Mix and then add 2 tsp of ghee and stir.

Lower the heat and put a lid on.
Cover and let it cook on simmer for 5 minutes.

Close gas and let it stay in the pan for another 5 minutes.
Take out in a bowl and serve with 1 tsp of ghee on top(optional). 
It goes very well with roti,paratha or rice.