Kashmiri Methi Chaman Recipe is a traditional Kashmiri dish made with paneer and methi leaves and is an absolute delight. Get this Kashmiri taste on your dining table with this recipe. Here is how to make it.
There are some cuisines in India that are not yet explored as much as the other cuisines such as Punjabi, Gujarati, Rajasthani, or South Indian.
One of them is Kashmiri cuisine.
When I first took a bite of a Kashmiri dish, I liked it so much that I went on researching other recipes from this cuisine.
You will hardly find this cuisine in any restaurant, so if you want to experience it, the best way is to make it at home.
You must be thinking it’s difficult to make!
But, no its as easy as our daily cooking.
Yes, sometimes you won’t get your hands on some of the traditional spices but there is always an alternative to that, right?
So, today I am here with a delicious Kashmiri recipe, called Methi Chaman which is a delicious combination of fenugreek/methi leaves and paneer.
Easy to make, you will definitely find the ingredients for the same in your pantry.
Rich in texture, this curry is apt for your festive meals, house parties or even to serve for your weekend meals.
So, note down the recipe, and make this dish and give your usual Methi Sabzi a break.
Your family will surely love this one, so how about giving them a surprise by making this yummy and healthy dish.
Here are some more Kashmiri Recipes, that you would like – Kashmiri Dum Aloo, Kashmiri Mutton Rogan Josh, Kashmiri Rajma, Kashmiri Pulao, Kashmiri Al Yakhni, Kashmiri Shufta and Kashmiri Dahi Baingan.
What is Methi?
Methi also known as Fenugreek Leaves in English is one popular vegetable that is used in all parts of India.
Whether as leaves or seeds in the spice mix, it is high on nutrition and when combined with other vegetables makes for a healthy meal.
Methi also helps increase body heat, a major reason for its versatile use in the valley.
Methi Chaman is a traditional Kashmiri dish made by using fresh methi leaves and spinach leaves.
Some of my favorite Methi Recipes are:
What is Chaman?
Chaman is Paneer (Indian Cottage Cheese) in Kashmiri and this combination of methi and paneer is a killer.
It is prepared like Palak Paneer, another popular North Indian dish, and can be enjoyed with roti, phulkas, Paratha, or just plain white rice.
My kid just like other kids does not like eating methi ki sabzi, but when I make Kashmiri Methi Chaman, he eats it without a complaint.
As this dish is made by using both methi leaves and spinach, it does not taste bitter.
Instead, it has such a soothing flavor that one feels like eating it again and again.
Whenever I have these fresh greens at my home, I make sure to prepare Kashmiri Methi Chaman for either lunch or dinner and my family enjoys eating it!
If you have never tried this combination before then do prepare it this time and try it out, here’s how it is made:
Pro Tips by Neha
This recipe is a traditional recipe to make Methi Chaman in Authentic Kashmiri Style.
It is made in mustard oil and spices like fennel and dry ginger are added to it like in most Kashmiri Dishes.
The one served at most restaurants and mentioned in many websites is a far cry from the real deal but if you like that taste, make the gravy similar to palak paneer but with methi in it.
You can also add some fresh cream, honey, and lemon juice for a restaurant-style taste.
Sometimes the methi leaves are very bitter and they can result in the final curry to be bitter too.
Please make sure to use the non-bitter methi leaves if you do not like the bitter taste.
Soak the fried paneer in hot water as soon as it comes out of the frying pan. It will make it very soft.
Do not overcook the spinach and methi in water.
Also do not forget to add a tsp of sugar in the water. It helps to retain the color of the greens.
After adding the spinach and methi puree, do not cook the curry for a long time.
Everyday Kashmiri version of Methi Chaman Recipe
Heat 2 tbsp mustard oil in a pan. Add hing, garlic, dry red chillies, and chopped methi and spinach.
Cook for 3-4 minutes. Add 2 cups of water, black cardamom, cinnamon, dry ginger powder, turmeric powder, red chilli powder, and salt.
Cook until water is reduced to half. Add fried cottage cheese and cook until the curry dries out.
Fry for another 2-3 minutes.
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Step By Step Recipe
Brush a pan with oil and arrange paneer cubes on the pan.
Grill until they turn brown from both the sides. Drop the fried paneer cubes in hot water and keep aside.
Heat water in a big pan. When it comes to a boil, add sugar in it. Add spinach and methi leaves and cook for 2 minutes. Strain and run the leaves under cold water.
Make a smooth puree of the leaves and keep aside.
Heat mustard oil in a pan. Add cumin seeds and let them crackle.
Add onion and fry until slightly browned.
When the onion is slightly browned, add green chillies and ginger garlic paste. Fry till onions turn golden brown.
Add curd and fry for a minute.
Add coriander powder, turmeric powder red chilli powder, fennel powder, dry ginger powder and salt and fry for a minute.
Now add the spinach and methi puree along with milk and some water. Cook for 2-3 minutes.
Add garam masala and mix well. Add the fried paneer and cook for another minute. Serve hot with rice or any Indian bread.
Methi Chaman Recipe
- 200 g Paneer (Cut into cubes)
- 2 tsp Oil (For frying paneer)
- 100 g Fresh Methi Leaves (Chopped)
- 100 g Spinach Leaves (Chopped)
- 1 tsp Sugar
- 3 tbsp Mustard Oil
- 1/2 tsp Cumin Seeds
- 1 cup Onion (Chopped)
- 3-4 Green Chillies (Slit into half)
- 2 tsp Ginger Garlic Paste
- 1/2 cup Curd
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 2 tsp Fennel Powder
- 1 tsp Dry Ginger Powder
- Salt to taste
- 1 cup Milk
- 1/2 tsp Garam Masala Powder
- Brush a pan with oil and arrange paneer cubes on the pan.
- Grill until they turn brown from both the sides.
- Drop the fried paneer cubes in hot water and keep aside.
- Wash the spinach and methi leaves.
- Heat water in a big pan.
- When it comes to a boil, add sugar in it.
- Add spinach and methi leaves and cook for 2 minutes.
- Strain and run the leaves under cold water.
- Make a smooth puree of the leaves and keep aside.
- Heat mustard oil in a pan.
- Add cumin seeds and let them crackle.
- Add onion and fry until slightly browned.
- When the onion is slightly browned, add green chillies and ginger garlic paste.
- Fry till onions turn golden brown.
- Add curd and fry for a minute.
- Add coriander powder, turmeric powder red chilli powder, fennel powder, dry ginger powder and salt and fry for a minute.
- Now add the spinach and methi puree along with milk and some water.
- Cook for 2-3 minutes.
- Add garam masala and mix well.
- Add the fried paneer and cook for another minute.
- Serve hot with rice or any Indian bread.