METHI CHAMAN

Ingredients

 1/2 cup grated paneer
4 bunches spinach (discard the coarse stems)
4 bunches methi leaves (pick leaves discard stems)
1 1/2 tsp cumin seeds
2 large onion
5 green chillis
2 tsp red chilli pwd (adjust)
2 tsp coriander pwd
2 1/2 tbsps oil
1 tbsp malai (top of milk)
3 tbsps of cashewnut and melons seeds paste
salt to taste
large pinch garam masala pwd (elachi, clove, cinnamon)


Method 

 Blanch spinach, methi leaves, onion and green chillis for 5 mts and strain the water. Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2-3  mts .Cool and grind to a paste. Keep aside.
Soak 8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 4 mts.
Add salt, chilli pwd and coriander pwd and combine well. Add the ground paste and let it cook for 10 mts on medium heat. Add a cup of the strained water and cook on high flame for 4-5 mts. Add the cashewnut and melon seeds paste and malai. Combine well. Cook for 5 mts on low to medium flame. Keep combining inbetween and cook to get the desired gravy consistency. Add the grated paneer and combine. Cook on low heat for a mint Add salt and garam masala pwd and mix well.
 Serve hot with rotis.