Kashmiri Methi Chaman is a traditional Kashmiri dish made with paneer and methi leaves and is an absolute delight.
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.
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 tsp 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.