Methi Chaman ~ Desi Fusion Twist

Methi (Fenugreek) is one of most commonly used in Indian cuisine. Both Fresh leaves and dry leaves are widely used in gravies, curries, chutney and rice. 100 gms of methi leaves are packed with high level of calcium, iron and phosphorus. The taste of methi leaves are quite distinctive. Adding a tspn of crushed dried methi leaves can give aromatic flavors to any dish.

Methi chaman is one of the most popular dish among nawabi cuisine. It is usually made with fresh methi leaves and panner. But to relish the pure essence and flavor of methi alone, i skipped adding panner to it. Rather I used fresh cream and other herbs and spices to make it tastier than what we usually get in restaurants.

So lets begin with the recipe.

Ingredients:
Methi leaves : 1.5 cup
Coriander leaves : 1/2 cup
Mint leaves : 1/4 cup
Green Chilies : 5 to 6 or more or less as per your taste
Tamarind : 1 inch soaked in water
Salt : As per your taste
Almond meal : 1.5 tspn
Red chilly powder : 1.5 tspn
Cumin seeds powder : 1/2 tspn
Garam Masala powder : 1/2 tspn
Elaichi / Cardamom : 2 to 3
Laung / Cloves : 2 to 3
Dalchini / cinnamon : 1 inch
Bay leaves : 1
Shajeera :1/2 tspn
Fresh cream : 1/2 cup
Milk : 1.5 tblspn
water : 1 tblspn
Sugar : 1 tspn
Chopped onions : 1/4th cup
Ginger garlic paste : 1/2 tspn
Turmeric : 1/4 tspn
Lemon juice : 1/2 tspn
Butter or ghee : 2 tblspn
Oil : 3 tblspn

Method:

Place a non stick pan on medium flame and add 1 tblspn butter or ghee and 1 tblspn oil.
Let butter melt, add fenugreek / Methi leave, slit green chilies and saute them.

Now add coriander leaves and mint leaves. Mix them well.

Add soaked and deseed tamarind to pan and mix.

Now add salt as per your taste and saute.

Close the lid and let it cook on low flame for a while. Do not add water as all the herbs contains more than 80% of water with in.

After 6 mins open the lid and check if methi, mint and coriander leaves have reduced to 1/2 of its quantity.

Once methi, mint and coriander leaves have reduced to half of its quantity turn off the flame and transfer it into a blender.
Add 2 drops of lemon and almond meal.

Blend it with little amount of water until it turns into smooth consistency.

Now take a non stick pan or any kadai, add butter or ghee and oil. Add shajeera, laung, elaichi, bay leaves and dhalchini. Saute and let whole started to release aroma.

Now add chopped onions and saute. Let them cook until they become translucent.

Now add turmeric and mix it with onions.

Add ginger garlic paste and mix it with onions.

After 3 mins add methi paste and saute. Close the lid and let it cook on low flame for about 3 mins. At this stage you can smell aromatic essence of methi.

Now add fresh cream and mix well.

Add garam masala powder, red chilly powder and sugar. Mix them and close the lid and let it cook on low flame for about 2 to 4 mins.

When gravy started to thicken up after adding cream, add water and milk. Dilute it and loosen up the mixture add salt as well. Close the lid and let it cook on low flame for about 3 to 4 mins.