If you are someone like me who loves to explore new dishes and cuisines, then try this Kashmiri Recipe Methi Chaman.
This methi recipe is Creamy, lip-smacking, and is quite a popular Indian curry. Rich in texture, Paneer Methi Chaman is apt for your festive meals, house parties, busy weeknight meal, or even to serve your weekend meals.
It tastes good when served with Tandoori roti, Plain Paratha, or naan, but can also be served with steamed rice or Jeera rice.
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Eating a wide variety of greens as part of a diet is the best way to achieve nutritional balance and avoid excesses of any one nutrient.
Leafy green vegetables are an important part of a healthy diet.
- They’re packed with vitamins, minerals, and fiber
- They are low in calories.
- And Eating a diet rich in leafy greens can offer many health benefits.
We love almost all leafy greens including Methi, especially during winter.
Methi Gota, Methi thepla, methi matar malai, methi paratha are some of my favorite methi recipes and I make sure to make them frequently when fresh methis are available.
What is methi?
Methi also known as Fenugreek Leaves in English is one popular leafy green vegetable that is used in all parts of India. You will get fresh methi in Winters. You can even grow methi very easily in a shallow pot.
Whether as leaves or seeds in the spice mix,
- it is high in nutrition,
- helps increase body heat,
- help in filling the iron deficiency caused during pregnancy,
- and when combined with other vegetables makes for a healthy meal.
So today’s recipe, Methi Chaman, is made with Methi (fenugreek leaves) which is one of the most loved vegetarian dishes of Kashmiri Cuisine.
Methi Chaman is a traditional Kashmiri dish made by using fresh methi leaves. It is a rich and creamy green-colored gravy recipe. Chaman is Paneer (Indian Cottage Cheese) in Kashmiri and this combination of methi and paneer is a killer.
It is way different than North Indian curry recipes.
It is prepared like Palak Paneer, another popular North Indian dish, and can be enjoyed with roti, phulkas, Paratha, or just plain white rice.
This dish is no onion no garlic, so suitable for Jains.
It looks like Palak Paneer but tastes quite different. This dish is prepared during the festival season or any special occasion in Kashmir.
This Paneer Methi Chaman is, Iron Rich, High in Protein, Delicious, Rich, Creamy, perfect for special occasions, and perfect as a make-ahead recipe.
Ingredients required
- Greens – You will need both spinach (palak) and Methi. Spinach cuts down the bitterness of methi in this recipe. Pluck the methi and palak leaves from the stem, wash it twice or thrice until all dirt is gone. Make sure you use fresh methi and spinach and not frozen one.
- Paneer – You can use homemade paneer or store-bought one. If using a store-bought one, then add it in a bowl of warm water for about 5 minutes, so that it becomes soft.
- Ghee – You can use oil too.
- Whole Spices– Methi Chaman uses fresh spice powder made with whole spices like Shah jeera, fennel seeds, cinnamon, cloves, coriander seeds, dry ginger, and cardamom. These whole spices enhance the flavors of the curry and make it different from all other paneer curry recipes.
- Other spices – On top of whole spices, you will also need turmeric powder, Kashmiri red chili powder, hing, garam masala, and salt.
- Sugar – I have added a little bit of sugar to balance out the bitterness.
- Cashew nuts – it gives a creamy texture to the gravy and makes it nice and rich.
That’s all you need.
This dish is perfect for Jains, perfect for Navratra vrat or any festivals in which you are not allowed to eat onions and garlic.
Step by step process
Methi-spinach puree
- Boil water in a pot. Add methi and spinach leaves and cook them for 3 to 4 minutes in boiling water. (image 1 and 2)
- Once they are cooked, take them out in a pot filled with ice-cold water. Keep blanched methi and spinach leaves for about 2 minutes in ice-cold water. (image 3)
- After that, drain the water take blanched methi and spinach leaves in a blender jar, and blend them in smooth puree without adding any water. Keep it aside. (image 4 and 5)
Make ground Spice masala
- Take all the ingredients (fennel seeds, cinnamon stick, cloves, cardamom, dry ginger powder, and coriander seeds) in the blender jar and grind it into powder. Keep it aside. (image 6 and 7)
Cashew paste
- Take cashew and ¼ cup of water in a blender jar and grind them into a smooth paste. Keep it aside. (image 8 and 9)
Make Methi Chaman
- Heat ghee in a pan. Add Shahjeera and let it crackle. (image 10)
- Now add grounded spice mix and sauté for a few seconds and immediately add spinach methi puree. Add ¾ cup water, mix very well and cook them for about 3 to 4 minutes on medium heat. (image 11)
- Now add salt, turmeric powder, garam masala, salt, red Kashmiri chili powder, hing, and sugar. Mix well and cook for a minute. (image 12)
- Now add paneer cubes, cashew paste, and grated paneer. Cook for about 2 minutes on a medium flame. The consistency was perfect for our liking. You can adjust it according to your liking by adding water. (Image 13 to 15)
- Switch off the flame. Your Paneer Methi Chaman is ready. Serve it with Naan, Tandoori roti, Plain paratha, or Jeera rice.
Pro Tips, notes and quick FAQs
- If you don’t find fresh methi, you can also use kale or chard leaves.
- You can also add some fresh cream to make it rich and creamier.
- You can also pan-fry paneer and add them to the curry.
- Do not overcook the spinach and methi in water.
- You increase or decrease the number of methi leaves.
- This curry is mild in taste. If you want to make it spicy, add green chili paste according to your taste.
Palak paneer is from Punjabi cuisine whereas methi Chaman is from Kashmiri cuisine.
This methi Chaman includes Fenugreek leaves along with spinach whereas we don’t add fenugreek leaves while making palak paneer.
Plus the spices we use in methi Chaman are different than what we use in palak paneer.
This curry can easily be made ahead of time.
Make the whole spice powder a month to two in advance and store it in an airtight container.
You can make Methi spinach puree and cashew paste 2 days in advance and store it in the fridge.
Yes, this curry can be stored in the fridge for up to 5 days in an airtight container.
Absolutely! This curry can be frozen easily for up to a month or may two. I would suggest you make gravy and don’t add paneer. Thaw the gravy in the fridge a night before, add paneer cubes while heating the gravy.
To make this curry vegan, use oil instead of ghee and firm tofu instead of paneer.
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Methi Chaman
Ingredients
Dry whole spices
- 1 teaspoon Fennel seeds
- 1 teaspoon Coriander seeds
- ½ teaspoon dry ginger powder
- 1 inch cinnamon stick
- 3 cloves
- 2 cardamom pods
Other ingredients
Instructions
Make ground Spice masala
- Take all the ingredients (fennel seeds, cinnamon stick, cloves, cardamom, dry ginger powder, and coriander seeds) in the blender jar and grind it into powder. Keep it aside.
Methi-spinach puree
- Boil water in a pot. Add methi and spinach leaves and cook them for 3 to 4 minutes in boiling water.
- Once they are cooked, take them out in a pot filled with ice-cold water. Keep blanched methi and spinach leaves for about 2 minutes in ice-cold water.
- After that, drain the water take blanched methi and spinach leaves in a blender jar, and blend them in smooth puree without adding any water. Keep it aside.
Cashew paste
- Take cashew and ¼ cup of water in a blender jar and grind them into a smooth paste. Keep it aside.
Make Methi Chaman
- Heat ghee in a pan. Add Shahjeera and let it crackle.
- Now add grounded spice mix and sauté for a 2 seconds and immediately add spinach methi puree. Add ¾ cup water, mix very well and cook them for about 3 to 4 minutes on medium heat.Note – Make sure not to burn the dry spices.
- Now add salt, turmeric powder, garam masala, salt, red Kashmiri chili powder, hing, and sugar. Mix well and cook for a minute.
- Now add paneer cubes, cashew paste, and grated paneer. Cook for about 2 minutes on a medium flame. The consistency was perfect for our liking. You can adjust it according to your liking by adding water.
- Switch off the flame. Your Paneer Methi Chaman is ready. Serve it with Naan, Tandoori roti, Plain paratha, or Jeera rice.
Video
Notes
- If you don’t find fresh methi, you can also use kale or chard leaves.
- You can also add some fresh cream to make it rich and creamier.
- You can also pan-fry paneer and add them to the curry.
- Do not overcook the spinach and methi in water.
- You can increase or decrease the amount of methi leaves.
- This curry is mild in taste. If you want to make it spicy, add green chili paste according to your taste.
- If you find this curry bitter, add some more sugar or a couple of tablespoon heavy cream.
Nutrition
Warm regards,
Dhwani.
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