Kashmiri Methi Chaman is a traditional Kashmiri dish made with paneer and methi leaves and is an absolute delight.
Brush a pan with oil and arrange paneer cubes on the pan.
Grill until they turn brown from both the sides.
Drop the fried paneer cubes in hot water and keep aside.
Wash the spinach and methi leaves.
Heat water in a big pan.
When it comes to a boil, add sugar in it.
Add spinach and methi leaves and cook for 2 minutes.
Strain and run the leaves under cold water.
Make a smooth puree of the leaves and keep aside.
Heat mustard oil in a pan.
Add cumin seeds and let them crackle.
Add onion and fry until slightly browned.
When the onion is slightly browned, add green chillies and ginger garlic paste.
Fry till onions turn golden brown.
Add curd and fry for a minute.
Add coriander powder, turmeric powder red chilli powder, fennel powder, dry ginger powder and salt and fry for a minute.
Now add the spinach and methi puree along with milk and some water.
Cook for 2-3 minutes.
Add garam masala and mix well.
Add the fried paneer and cook for another minute.
Serve hot with rice or any Indian bread.