Kashmiri Methi Chaman

4.67 from 6 votes

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.

If you are someone like me who loves to explore new cuisines, then try some of these Kashmiri Recipes at home – Kashmiri Dum Aloo, Kashmiri Mutton Rogan Josh, Kashmiri Rajma, Kashmiri Pulao, Kashmiri Al Yakhni, Kashmiri Shufta and Kashmiri Dahi Baingan

Methi Chaman Served in a bowl.
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About This Recipe

India is full of cuisines from different parts of the country. Punjabi, Rajasthani, Gujarati or South Indian, these are some of the cuisines that are popular across the world, but Kashmiri cuisine is of them which is not explored much yet.

So, today’s recipe is Methi Chaman, which is one of the most loved vegetarian dishes of Kashmiri Cuisine. It is a little bit like everyone’s favourite Palak Paneer, but tastes quite different. It has pan fried paneer dipped in a methi palak gravy flavoured with spices.

Easy to make, you will definitely find the ingredients for the same in your pantry.  Rich in texture, Methi Chaman 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.

This Methi Chaman is,

  • Iron Rich
  • High in Protein
  • Delicious
  • Rich + Creamy
  • Perfect for special occasions

What is Methi?

Methi also known as Fenugreek Leaves in English is one popular vegetable that is used in all parts of India. You will get fresh methi in Winters, so get your hands on it during the season.

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.

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.

Close up shot of Kashmiri Methi Chaman Paneer.

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!

Ingredients

Methi chaman ingredients

Greens – This Kashmiri green curry uses both, methi and palak. Both these when added together compensate each others taste and doesn’t taste bitter.

Pluck the methi and palak leaves from the stem, wash it twice or thrice until all dirt is gone and then finely chop to use in the curry.

Paneer – Use either homemade paneer or store bought one. If using store bought one, then add it in a bowl of warm water for about 5 minutes, so that it becomes soft.

Looking for vegan option? Then simply, substitute paneer with tofu cubes.

Oil – You can use any vegetable oil to pan fry the paneer and mustard oil to make the gravy. Using mustard oil will add an authentic touch to the gravy. If you do not have mustard oil, you can make this gravy either in vegetable oil or ghee.

Spice Powders – Methi Chaman has a lot of spice powders that enhances the flavours of the curry and makes it different from their similar curries. These spice powders are coriander powder, turmeric powder, Kashmiri red chilli powder, fennel powder, dry ginger powder, salt and garam masala powder.

You can adjust the amount of spice powders as per your taste too.

Curd & Milk – These two ingredients combined adds a creamy texture to the gravy and makes it nice and rich. Use full cream milk and curd for the best taste.

For a vegan version, you can use coconut curd or coconut milk instead.

Others – To make it even more delicious, add in some sugar, cumin seeds, onion, green chillies and ginger garlic paste. You can increase or decrease the amount of green chillies as per the spice level you need.

How to make Methi Chaman?

Brush a pan with oil and arrange paneer cubes on the pan.

Add paneer to the oil brushed pan

Grill until they turn brown from both the sides. Drop the fried paneer cubes in hot water and keep aside.

Frying paneer

Heat mustard oil in a pan. Add cumin seeds and let them crackle.

Mustard seeds added to hot oil

Add onion and fry until slightly browned.

Frying onion in oil

When the onion is slightly browned, add green chillies and ginger garlic paste. Fry till onions turn golden brown.

Green chili pepper and ginger garlic paste added to the pan

Add curd and fry for a minute.

Yogurt added to the pan

Add coriander powder, turmeric powder red chilli powder, fennel powder, dry ginger powder and salt and fry for a minute.

Coriander powder, turmeric powder red chilli powder, fennel powder, dry ginger powder and salt added to the pan

Now add the spinach and methi puree along with milk and some water. Cook for 2-3 minutes.

Spinach and methi puree added to the pan

Add garam masala and mix well. Add the fried paneer and cook for another minute. 

Fried paneer added to the pan

Serve hot with rice or any Indian bread.

Ready methi chaman

Frequently asked Questions:

How to make it vegan?

To make a vegan version, you can substitute paneer with tofu and instead of yogurt and milk, you can add in coconut milk. It will change the taste a bit, but it tastes delicious this way too.

Can we make it only with Palak?

Methi is one of the most important ingredients in this recipe, as it is named only Methi Chaman. Palak is added to compensate the bitterness of Methi, but you can definitely make it with only Palak and call it Palak Chaman.

Serving Suggestions

You can serve Methi Chaman along with any Indian bread such as Roti, Plain Tawa Paratha, Lachha Paratha, Tandoori Roti, Missi Roti or Naan.

It also tastes delicious with Steamed Rice, Jeera Rice, or any lightly spiced Pulao such as Kashmiri Pulao, Peas Pulao, etc.

Storing Suggestions

Methi Chaman will last in the fridge for about 2 to 3 days, in an air tight container. Reheat it in a pan or microwave until nice and warm before serving. If it becomes a little dry while refrigerating, then add in a little water or milk and adjust the consistency.

I will not advice you to freeze it, as it has both milk and curd. It might split while thawing the curry and won’t taste good.

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 teaspoon 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 tablespoon 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.

You might also like:

Kashmiri Kahwa

Kashmiri Mutton Rogan Josh

Veg Kashmiri Pulao

Kashmiri Rajma

Kashmiri Methi Chaman is a traditional Kashmiri dish made with paneer and methi leaves and is an absolute delight.
4.67 from 6 votes

Methi Chaman Recipe

It is a traditional Kashmiri dish made with paneer and methi leaves and is an absolute delight. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 200 g Paneer (Cut into cubes)
  • 2 teaspoon Oil (For frying paneer)
  • 100 g Fresh Methi Leaves (Chopped)
  • 100 g Spinach Leaves (Chopped)
  • 1 teaspoon Sugar
  • 3 tablespoon Mustard Oil
  • ½ teaspoon Cumin Seeds
  • 1 cup Onion (Chopped)
  • 3-4 Green Chillies (Slit into half)
  • 2 teaspoon Ginger Garlic Paste
  • ½ cup Curd
  • 2 teaspoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 2 teaspoon Kashmiri Red Chilli Powder
  • 2 teaspoon Fennel Powder
  • 1 teaspoon Dry Ginger Powder
  • Salt to taste
  • 1 cup Milk
  • ½ teaspoon Garam Masala Powder
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Instructions 

  • 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.

Notes

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 fry pan. It will make it very soft.
Do not over cook the spinach and methi in water. Also do not forget to add a teaspoon of sugar in the water. It helps to retain the colour of the greens.
After adding the spinach and methi puree, do not cook the curry for a long time. 

Nutrition

Calories: 379kcal, Carbohydrates: 16g, Protein: 13g, Fat: 29g, Saturated Fat: 10g, Cholesterol: 39mg, Sodium: 210mg, Potassium: 420mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2860IU, Vitamin C: 16.3mg, Calcium: 489mg, Iron: 2.8mg
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Recipe Rating




13 Comments

  1. 5 stars
    Thanks for the awesomely presented recipes. I’d never dare to try this cuisine especially being a vegetarian! Loved them totally!

  2. Tried it today. After tasting the dish could not gather the courage to make it part of my dinner. I rechecked the recipe but everything was done as suggested. Somehow the bitterness of fenugreek overpowered the taste.
    Sorry but the result was not good.

    1. Hi Umesh. It is very unfortunate to hear the recipe did not turn good for you. I have tried this recipe multiple times and it has always been a hot at my home. Do you think the fenugreek you used was bitter? Having said that, to make sure the recipe is fool proof, I will try it once again at my end.

  3. Omg fabulous methi chaman dear 🙂 looks super delicious and all you clicks .. such an neat presentation !! they are making me drool now 🙂