Baked Methi Chaman Recipe

Baked Methi Chaman

  • Prep Time
    3 - 4 Minutes
  • Cook Time
    15 - 20 Minutes
  • Difficulty Level
    Advanced

Baked Methi Chaman is a healthy and highly nutritious dish.

Baked Methi Chaman is easy to cook and healthy snack or starter. You can make this delicious dish with Methi (Fenugreek Leaves), Palak (Spinach), Paneer and White Sauce. It is creamy, light and has really good taste. It has lots of calcium, fiber, protein, and iron. This is a perfect dish for your festive meals, house parties or even to serve for your weekend meals. So try to make this recipe in your kitchen and share your valuable feedback with us.

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This recipe was prepared by a lovely Mom: Ruby Chamria from Nepal

Tips and Suggestions by Mom Chef:

  • You can bake this dish in kadai or tandoor.
  • The ratio of palak and methi should be 4:1.

For more such exciting recipes like Baked Methi Chaman, please click on the following links:

  1. Danamethi Papad Ki Sabji
  2. Methi Ka Paratha
  3. Pyaaz Papad Choori

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Ingredients

  • FOR FIRST LAYER
  • Boiled potatoes - 2
  • Salt - as per taste
  • Green chili/Hari Mirch - 1 teaspoon
  • Lemon juice - 1 teaspoon
  • Coriander leaves - as required
  • FOR SECOND LAYER
  • Spinach/Palak - 4 cup chopped
  • Fenugreek leaves/Methi - 1 cup chopped
  • Baking soda - a pinch
  • Oil - 2 tablespoon
  • Onion/Pyaaz - 1 finely chopped
  • Green chili/Hari mirch - 1 finely chopped
  • Cottage cheese/Paneer cubes - 100 gram
  • Salt - as per taste
  • Water - 2 tablespoon
  • FOR THIRD LAYER
  • Refined flour/Maida - 1 tablespoon
  • Butter - 1 tablespoon
  • Salt - as per taste
  • Milk/Doodh - 1 cup
  • Black pepper powder/Kali mirch powder - 1/2 teaspoon
  • OTHER INGREDIENTS
  • Cheese - as required, grated
  • Coriander leaves - for garnishing

Instructions

  1. FOR THE FIRST LAYER :
  2. Mash the boiled potatoes in a bowl.
  3. Now, add chopped green chilli, salt, and coriander leaves. Mix them well and keep the mix aside.
  4. FOR THE SECOND LAYER :
  5. Put chopped spinach, chopped fenugreek leaves, baking soda and water in a vessel. Let it boil until the spinach and the fenugreek leaves turn soft.
  6. Once done, drain out the water. Blend it with a blender and make a puree of it. Keep it aside.
  7. Meanwhile, heat oil in a kadai/wok. Add chopped onion and saute it. Now, add chopped green chilli. Saute it well.
  8. Then, add the prepared puree and saute it. Add paneer cubes and salt. Mix them together and cook for a few seconds. Keep it aside.
  9. FOR THE THIRD LAYER :
  10. Heat butter in a kadai/wok. Add refined flour and roast it well.
  11. Now, turn off the flame and add milk. Mix it properly.
  12. Then, turn on the flame and add salt and black pepper powder. Bring to a boil. Then, white sauce is ready.
  13. FOR BAKED METHI CHAMAN :
  14. Take a bowl and spread the first layer in it properly. Then, spread the second layer well. Now spread the third layer evenly.
  15. Sprinkle grated cheese and coriander leaves on it.
  16. Meanwhile, preheat an oven and place the bowl in it. Bake it at 200 degrees Celsius for 15 to 20 minutes.
  17. Once done, take it out.
  18. 'Baked Methi Chaman' is ready to be served.

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