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Methi Chaman (Fenugreek leaves)

11 September 2006

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.

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