Indian | Main Course | Recipes

Paneer methi chaman (Paneer in fenugreek leaves and spinach gravy)

drprerna26August 24, 2016

My husband Mr G has Diabetes type 2 and when he was diagnosed I looked all over the internet for fruits and vegetables to eat and to avoid. There was mixed information everywhere and the recipes given were very bland. My husband is a foodie so I gathered as much info as possible and tried to create and cook the recipes which are healthy as well as diabetes friendly!

So lets start with the recipes which are healthy, yummy and diabetes friendly!

Ingredients

• Fresh Methi leaves:  1 bunch (or 100 gms)
• Fresh Spinach leaves: 1 bunch (or 100 gms)
• Paneer : 200 gms (cubed)
• Onions: 2-3 medium sized (chopped finely)
• Garlic cloves: 3 medium sized ( chopped)
• Ginger : 1 inch (grated)
• Coriander powder: 1 heaped teaspoon
• Haldi (turmeric) powder: 1/2 teaspoon
• Red chilli powder : 1/4 teaspoon ( adjust according to taste)
• Salt: per taste
• Garam masala: 1/2 teaspoon
• Lemon juice: juice of half lemon ( adjust according to taste)
• Fresh single cream: 1/2 cup

for tadka: 1 tablespoon ghee, a pinch of hing (asfoetida), cumin seeds and red chilli powder.

METHOD:

• Boil 2 glasses of water. When boiled add 1/2 tsp salt and then add washed methi and spinach leaves. Boil for 2-3 minutes and then strain. Strained water can be used for making dough as its very nutritious.
• Grind spinach and methi leaves and make puree. keep aside.
• Now heat oil and add jeera, when jeera splutters add chopped onion and fry on medium heat. After 2-3 minutes add ginger and garlic. ( garlic can be omitted from the recipe if you want)
• When onions are golden brown add chopped tomatoes
• When tomatoes get a little soft and mushy add salt, haldi and coriander powder. Now fry for some time. When it leaves oil,switch off the flame and let it cool for some time.
• Grind it to a paste and put it back on stove.
• When hot add spinach and methi puree.
• Let it simmer for 4-5 mins covered as it splutters.
• Then add lemon juice ( adjust according to taste), garam masala and cream.
• Save some cream for swirling when serving.
• Heat ghee for tadka, when hot add cumin seeds, hing and redchilli powder.

Put 1 teaspoon of tadka in bowls when serving.

Please let me know any comments or suggestions in the comments section below. I love reading them.