Methi Chaman
Methi Chaman is one of those delicious gravy-based recipes from the beautiful Kashmir which we always end up ordering whenever we go to a Dhaba or a restaurant. Methi Chaman is most loved vegetarian dishes of Kashmiri cuisine & the word Chaman means “Paneer”( Indian cottage cheese). This dish is rich in taste and quite healthy too.
Paneer is so rich in protein and methi/ fenugreek leaves give you lots of iron. It’s no wonder that it is everybody’s favorite. This dish is so simple and easy to make at home with the ingredients from the pantry.
Methi Chaman is creamy & rich in protein, high in iron, and tastes absolutely delicious. Rather than making your regular methi curry, try this different version of mixing it with paneer and your kids will also love it as they can’t taste the bitterness of methi when you mix it with paneer.
This recipe is very easy and can be done in no time and it goes well with roti/phulka/paratha or naan. Try doing methi Chaman on special occasions instead of the regular butter paneer or palak paneer. Try to use fresh methi leaves and adjust them according to your taste buds. Don’t forget to add some butter to the dish as” butter makes everything better.”
For more Indian Curry Recipes refer here
We also can replace Methi with Palak and also used cubed panner instead of shredded paneer. This would be one of the best replacement for the regular Palak Paneer by using Methi Also known as Fenugreek leaves.
Adding dried Fenugreek leaves by crushing them gives an extra flavor.
There are many versions of the Methi Chaman, I have picked the authentic Kashmiri version where as most of the restaurants adapt to the Punjabi Version.
Adding some matar gives more volume and extra crunch to the dish
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Methi chaman
Ingredients
- 1 tsp cumin seeds
- 1 pc Cinnamon
- 4 pc cloves
- 2 pc Cardamom
- 1 pc Bay leaf
- 2 tbsp butter
- 4 Tbsp Oil
- 1 pc Onion Chopped
- 1 tbsp Ginger Garlic paste
- 2 pcs Tomatoes Puree
- ½ tsp Turmeric powder
- Salt
- 1 tbsp Chili powder
- 1 tbsp Coriander powder
- 1 tbsp Roasted cumin powder
- 1 tsp Kashuri methi
- ½ tsp Garam masala
- 1/4 cup Cashews Paste
- 1/4 cup Heavy cream
- 1 cup Methi leaves
- 10 Oz Paneer Shredded
Instructions
- Heat a pan and add oil & butter and let it melt. Add cumin seeds and let them crackle. Add the whole spices (cinnamon, cloves, cardamom, bay leaf) and fry for a min.
- Add chopped onions and fry them until golden brown. Add turmeric powder.
- Add Ginger Garlic Paste
- Add tomato puree and let it fry until the water is evaporated.
- Now add salt, chili powder, coriander powder, cumin powder & garam masala and mix well.
- Add washed methi leaves and fry them for 3-4min.
- Add cahew paste ( which is done by grinding 10 cashews with some water ) and mix well.
- Add a cup of water and let it simmer for 5min by covering it with a lid.
- Now add the shredded paneer and mix well. Adjust the consistency by adding more water if needed. Let it cook until the curry releases the oil.
- Now add some heavy cream and Kashuri methi.
- Finish it off with some cilantro.
- Methi chaman is ready to be served with some roti or garlic naan.
