BAKED METHI CHAMAN - A popular methi paneer with a Western touch.
Contributed by Shamira

4 teacups chopped spinach
1 teacup chopped fenugreek (methi) leaves
a pinch soda bi-carb
1 onion, chopped
1 green chilli, chopped
100 grams fresh paneer, cut into small pieces ( this is home made cottage cheese)

2 tablespoons ghee or refined oil
salt to taste
For the potato layer
3 potatoes, boiled and mashed coarsely
2 tablespoons chopped coriander
1 teaspoon chopped green chillies
1 teaspoon lemon juice
salt to taste
For the covering
100 grams beaten cream or 1 teacup white sauce
4 tablespoons grated cheese

For the potato layer:
1. Mix together all the ingredients.
2. Boil the spinach and the fenugreek leaves in 2 tablespoons of water with a pinch of soda bi-carbonate until soft. Drain and blend in a blender.
3. Heat the ghee and fry the onion until golden in colour. Add the green chilli and fry again for a few seconds. Add the spinach and fenugreek.
4. Add the paneer pieces and salt. If required, add a little lemon juice.
5. Spread the potato layer evenly at the bottom of a baking dish and spread the spinach mixture on the top.
6. Cover with the beaten cream and cheese and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes.
7. Serve hot.