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Baked methi chaman

Serves: 6 Prep. time: 45 minutes Category:
Main dish
Main recipe
AmtUnitIngredients
4 teacups spinach chopped
1teacupfenugreek (methi leaves) chopped
  a pinch soda-bi-carb
1  onion chopped
1  green chilli chopped
100 grams fresh paneer cut into small pieces
2 tablespoons ghee or refined oil
  salt to taste
For the potato layer
AmtUnitIngredients
3  potatoes boiled and mashed coarsely
2tablespoonscoriander chopped
1teaspoongreen chillies chopped
1 teaspoon lemon juice
  salt to taste
For the covering
AmtUnitIngredients
100 grams beaten cream or 1 teacup white sauce
4 tablespoons grated cheese
Directions:
1. For the potato layer, mix together all the ingredients.
2. Boil spinach and fenugreek leaves in 2 tablespoons of water with a pinch of soda-bi-carb until soft. Drain and blend in a blender.
3. Heat ghee and fry onion until golden in colour. Add green chilli and fry again for a few seconds. Add the spinach-fenugreek blend.
4. Add the paneer pieces and salt. If required, add a little lemon juice.
5. Spread the potato layer evenly at the bottom of a baking dish and spread the spinach mixture on the top.
6. Cover with the beaten cream and cheese and bake in a hot oven at 200 degree C for 15 to 20 minutes.

Serving ideas:
Serve hot.



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