### TranslatedIngredients: 1 cup Methi Leaves (Fenugreek Leaves) - tightly packed,1 cup Spinach Leaves (Palak) - tightly packed,150 grams Paneer (Homemade Cottage Cheese) - cubed,2 Green Chillies,1 Onion - finely chopped,1 teaspoon Cumin seeds (Jeera),3 tablespoons Mustard oil,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/3 cup Fresh cream,Water - as needed,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Methi Chaman Recipe -Paneer In Dark Leafy Greens Based Gravy, In a saucepan, boil water with a little salt.Once the water boils, switch off the stove. Add cleaned Methi, palak leaves to the saucepan and keep covered for 5 minutes.After 5 minutes, strain the methi & palak leaves and give them a quick run under cold water. Reserve about 1/2 a cup of stock for later use.Take a blender and add green chillies, blanched spinach, fenugreek leaves and blend to fine puree, keep aside.Heat a kadai, add mustard oil, add cumin seeds, onion and saute until translucent.Add turmeric powder, coriander powder and saute until raw smell goes off.Now add methi spinach puree, required salt and saute for 3-4 minutes on a medium flame.Add reserved greens stock, about 1/2 a cup, and stir to cook on simmer for another 2 minutes or till done.Add paneer cubes, garam masala and stir to combine, Cook Methi Chaman covered for 3 minutes.Switch off the stove and Finally add fresh cream to methi Serve Methi Chaman Recipe with Sweet Potato Flatbread  or Leftover Dal Paratha and Aloo Bhindi Recipe Flavored With Mustard And Poppy Seeds.