Creado con IA
Methi Chaman Curry
50 min 600 kcal por ración Media
Ingredientes
4 Raciones
- fresh fenugreek leaves150 g
- spinach150 g
- paneer200 g
- ghee2 tablespoons
- large onion1 piece
- tomatoes2 pieces
- ginger-garlic paste1 teaspoon
- cumin seeds1 teaspoon
- garam masala1 teaspoon
- turmeric powder0,5 teaspoon
- red chili powder0,5 teaspoon
- saltto taste
Preparación
- 1
Wash the fresh fenugreek leaves and spinach thoroughly under running water. Drain and set aside.
- 2
Heat 2 tablespoons of ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- 3
Add the chopped onion and sauté until golden brown.
- 4
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 5
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 6
Add turmeric powder, red chili powder, and salt. Mix well.
- 7
Add the fenugreek leaves and spinach to the pan. Cook until they wilt and blend with the spices.
- 8
Add the paneer cubes and gently mix them into the curry.
- 9
Sprinkle garam masala over the curry and mix well.
