Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
In this week's issue...Hospitality sweethearts The couples who make working together and living together a love story
Read More
Search
The Caterer

Methi Chaman (Fenugreek leaves)

11 September 2006
Methi Chaman (Fenugreek leaves)

INGREDIENTS

(serves 4)

250g paneer (Indian curd cheese)
1kg fenugreek leaves
100ml oil
1 pinch cumin
75g diced onions
5g crushed ginger
1/2tsp puréed green chilli
1 clove crushed garlic
1 scant tsp garam masala
50g butter
1 level tsp white pepper
1 pinch fenugreek powder

METHOD

Cut the paneer into 1cm cubes. Wash the fenugreek leaves. Toss them in coarse salt and leave them for 30 minutes to drain. Rinse and squeeze out excess moisture (this removes the bitterness).

Heat oil in a handi (heavy-duty pan) and fry cumin. Add onions and cook till light brown. Stir in ginger chilli and garlic. When they have cooked out (1 minute) add the garam masala. Now add the fenugreek leaves and stew them till they are rendered down. Fold in the paneer.

Finish with butter pepper and fenugreek powder.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!