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Recipe Name: Methi Chaman  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



Spinach   50 g
Methi   50 g
Potato   50 g (1 small)
Milk   350 ml
Shredded ginger   5 g (1/2" piece)
Salt   1/2 tsp
Tumeric powder   a pinch
Coriander Powder   1/4 tsp
Red chilli powder   1/4 tsp
Garam masala   1/4 tsp
Tartaric acid   a pinch
Fat   2 tbsp


  • Make paneer using milk and tartaric acid. Keep 100 ml of whey water.
  • Cut paneer into 1/4" thick pieces. Fry and soak in 100 ml of whey water.
  • Grind methi leaves and spinach together.
  • Cut potato into thin fingers and deep fat fry. Drain and fry the paneer pieces.
  • Heat 1 tbsp fat, add the ground mixture of spinach and methi and fry for some time.
  • Add about 2 tbsp whey water, salt, turmeric powder, coriander powder and red chilli powder during frying.
  • When the mixture is fried, add fried potato fingers, fried panner and remaining whey water.
  • Simmer on slow fire till potato fingers are cooked and fat separates from the curry.
  • Sprinkle garam masala and shredded ginger and leave for about half an hour on slow fire or in a over.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 Katori
Amount Per Serving
Calories 340 Calories from Fat 243
% Daily Value'
Total Fat  27 60
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  667 28
Total Carbohydrate  16 5
Dietary Fiber   -
Protein   8
Vitamin A   2628   * Vitamin C   15
Calcium   329 * Iron   1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs