Methi Chaman Recipe | Methi Chaman Curry | Paneer Methi Chaman with detailed photo and video recipe. A rich and creamy, green-coloured gravy recipe prepared mainly from palak and fenugreek leaves. It hails from the popular Kashmiri cuisine, and it is one of the delicacy recipes prepared during the festival season or any special occasion. It tastes good when served with roti or naan, but can also be served with a choice of rice.
I suppose the recipe for methi chaman can be easily confused with the popular palak paneer recipe, but it is a distinct dish altogether. Perhaps it is because of its colour and texture, which are strikingly similar. But there is a huge difference between these two in terms of ingredients and the way it is prepared. The green colour is due to the usage of palak or spinach leaves in both recipes. Having said that, paneer methi chaman also contains fresh fenugreek leaves, which totally gives a new taste and aroma to this recipe. Further, the palak paneer inherits the Punjabi cuisine with the usage of onions and tomatoes. whereas chaman curry hails from kasmiri cuisine with strict usage of native ingredients.
Furthermore, I would like to add some tips and variations while preparing the methi chaman recipe. Firstly, I have used fresh, homemade paneer for this recipe, ensuring it is fresh and soft. Basically, I have added 2 types of paneer in this curry, i.e cubes and shredded paneer, and soft and fresh paneer is highly recommended for a better experience. Secondly, I have used fresh palak leaves and methi leaves for this recipe. However, this can be easily replaced with a frozen one if you don’t have access to one. Lastly, blanch the leaves, or fry them with 2 tsp of oil to prevent nutrients from being lost. Also, you can add small portions of palak or spinach leaves to improve the consistency.
Finally, be sure to visit my other Top Paneer Recipes Collection, featuring this post on the methi chaman recipe. It includes recipes such as paneer butter masala, palak paneer, paneer kadai, shahi paneer, paneer masala, paneer kolhapuri, paneer kofta curry, paneer bhurji, and malai kofta. In addition, visit my other related recipe collections like,
About Methi Chaman
Methi Chaman is a creamy paneer curry with fresh fenugreek leaves. This recipe stays simple and kitchen-friendly. You temper cumin, ginger, and green chilli in hot ghee or oil. Next, you add onion and tomato and cook until soft. Chopped methi goes in and turns fragrant. Cashew paste and cooking cream build a smooth body. Paneer cubes simmer gently and absorb the sauce. Spices stay warm and balanced. The sauce looks bright green when you blend part of the greens. Every spoon feels rich and tasty.
Many North Indian gravies use a tomato and onion base. Methi Chaman places fenugreek at the heart of the flavour. The gentle bitter note defines the curry. Cooks trace its origin to Kashmir kitchens. Roadside dhabas serve it hot with tandoori roti. Naan also pairs well with a hearty meal. Jeera rice or mild pulao completes the plate. Palak with methi creates a brighter green version. Home cooks treat it as a premium menu item. The same recipe also works for daily chapati and roti meals.
Fun Fact:
In Kashmiri kitchens, “chaman” refers to paneer and marks many festive dishes that celebrate dairy.
Chef Pro Tips for Methi Chaman
Methi Chaman combines paneer, fresh methi, and cream. The curry tastes rich and is simple to make.
- Methi Prep: Blanch chopped methi for one minute and squeeze well.
- Paneer Softness: Soak the paneer cubes in warm, salted water for 5 minutes.
- Green Colour: Blend half the sautéed methi with a few palak leaves for a bright colour.
- Creamy Texture: Add cooking cream and cashew paste off the heat and mix gently.
- Dhaba Secret: Temper with ghee, kasuri methi, and garam masala before serving.
Video Recipe
Recipe Card for Methi Chaman
methi chaman recipe | methi chaman curry | paneer methi chaman
Ingredients
for puree:
- 3 cup water
- 1 bunch methi / fenugreek leaves
- ½ bunch palak / spinach leaves
- 4 green chilli
for curry:
- 2 tbsp mustard oil
- 1 tsp cumin / jeera
- 1 back cardamom
- 5 cloves
- 2 pods cardamom
- 1 inch cinnamon
- 1 bay leaf / tej patta
- pinch hing / asafoetida
- few seeds methi / fenugreek
- ¼ tsp turmeric
- ½ tsp garam masala
- ½ tsp coriander powder
- 1 tsp fennel powder / saunf powder
- ½ tsp ginger powder
- ½ tsp sugar
- ¾ tsp salt
- 2 tbsp cream
- 30 cube paneer / cottage cheese
- ½ cup paneer / cottage cheese, grated
- 1 tsp kasuri methi, crushed
Instructions
- firstly in a large kadai heat 2 tbsp mustard oil and saute spices.
- further add ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp fennel powder, ½ tsp ginger powder, ½ tsp sugar and ¾ tsp salt.
- saute on low flame till the spices turn aromatic.
- now add prepare methi palak puree.
- cook for 3 minutes stirring continuously.
- furthermore, add 1 cup of water (leftover water from methi palak)
- adjust consistency by adding water as required.
- now add 2 tbsp cream and mix well.
- also, add 30 small cubes paneer and ½ cup grated paneer.
- mix well and simmer for 5 minutes.
- now add 1 tsp kasuri methi and mix well.
- finally, serve methi chaman with garlic naan / roti.
How to Make Methi Chaman with Step-by-step Photos
- Firstly, boil 3 cups of water and blanch 1 bunch of methi and ½ bunch of palak.
- Blanch until the leaves turn dark in colour.
- Drain off the water. Use the leftover water while preparing the curry to adjust the consistency.
- Now transfer the blanched methi-palak to a blender.
- Add 4 green chillis and ½ cup cold water. Adding cold water helps to retain the bright green colour.
- blend to coarse paste. keep aside.
- Now in a large kadai, heat 2 tbsp mustard oil and saute 1 tsp cumin, 1 back cardamom, 5 cloves, 2 pods cardamom, 1 inch cinnamon, 1 bay leaf, pinch hing and a few seeds methi.
- further add ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp fennel powder, ½ tsp ginger powder, ½ tsp sugar and ¾ tsp salt.
- saute on low flame till the spices turn aromatic.
- Now add prepared methi palak puree.
- cook for 3 minutes stirring continuously.
- furthermore, add 1 cup of water (leftover water from methi palak)
- adjust consistency by adding water as required.
- now add 2 tbsp cream and mix well.
- also, add 30 small cubes paneer and ½ cup grated paneer.
- mix well and simmer for 5 minutes.
- now add 1 tsp kasuri methi and mix well.
- finally, serve methi chaman with garlic naan / roti.
Notes
- Firstly, blanch the palak and methi well, else the raw flavour will remain.
- Also, use just crumbled / grated paneer if you do not prefer cubes of paneer.
- Additionally, this is no onion, no garlic recipe. However, you can add if you prefer.
- Finally, the methi chaman recipe tastes great when prepared with a 1:½ proportion of methi and pakak ratio.