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.
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
- 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.
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!
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.
Grill until they turn brown from both the sides. Drop the fried paneer cubes in hot water 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.
Frequently asked Questions:
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.
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.
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 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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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
- ½ tsp Cumin Seeds
- 1 cup Onion (Chopped)
- 3-4 Green Chillies (Slit into half)
- 2 tsp Ginger Garlic Paste
- ½ cup Curd
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 2 tsp Fennel Powder
- 1 tsp Dry Ginger Powder
- Salt to taste
- 1 cup Milk
- ½ 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.