Ingredients: Onion: 1 medium sized finely sliced Palak/Spinach: 1 big size bunch Methi leaves: 1 big size bunch Salt to taste Butter 1 tbsp Garam masala: 1tsp Red chilli powder: 1/2 tsp Kaju badam powder: 1tsp Paneer: 1 cup grated/mashed Procedure: Blanch the palak and make a paste. Blanching means boil the water and add the cut palak leaves to the boiling water and cover with lid for 2 mins. Remove the palak and make a paste adding little salt. Heat butter in a pan on medium flame. Add onions to the hot butter and fry till golden brown Add the methi leaves(take only the leaves from the bunch) and fry till methi leaves are cooked. If you want you can also blanch these with palak and make paste if you dont like coarse structure of curry and want a soft paste Add the Palak paste and cook till butter starts releasing Add the grated paneer and kaju badam powder mix well. cook for 3-4 mins Add salt, Red chilli powder and Garam masala. Cook for 2 mins Methi chaman is ready to be served. Goes well with Naan/Kulcha
