Methi Chaman Recipe | Paneer Methi Chaman

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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.
methi chaman curry

Methi Chaman Recipe | Methi Chaman Curry | Paneer Methi Chaman with step-by-step photos and video recipe. Paneer recipes or paneer gravies are always a favourite recipe all over India and also with several regional cuisines of India. While most of them are prepared with tomato and onion-based curries, some do use other sources like leafy vegetables. One such paneer-based gravy recipe is the methi chaman, which features palak and fenugreek leaves.

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.

methi chaman recipe

Furthermore, I would like to add some tips and variations while preparing the methi chaman recipe. Firstly, I have used freshhomemade 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 masalapalak paneerpaneer kadaishahi paneerpaneer masalapaneer kolhapuripaneer kofta currypaneer bhurji, and malai kofta. In addition, visit my other related recipe collections like,

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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.

  1. Methi Prep: Blanch chopped methi for one minute and squeeze well.
  2. Paneer Softness: Soak the paneer cubes in warm, salted water for 5 minutes.
  3. Green Colour: Blend half the sautéed methi with a few palak leaves for a bright colour.
  4. Creamy Texture: Add cooking cream and cashew paste off the heat and mix gently.
  5. Dhaba Secret: Temper with ghee, kasuri methi, and garam masala before serving.

Video Recipe

Recipe Card for Methi Chaman

methi chaman curry

methi chaman recipe | methi chaman curry | paneer methi chaman

HEBBARS KITCHEN
easy methi chaman recipe | methi chaman curry | paneer methi chaman
5 from 91 votes
Tweet Share
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course curry
Cuisine kashmiri
Servings 3 Servings

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.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to Make Methi Chaman with Step-by-step Photos

  1. Firstly, boil 3 cups of water and blanch 1 bunch of methi and ½ bunch of palak.
    paneer methi chaman
  2. Blanch until the leaves turn dark in colour.
    paneer methi chaman
  3. Drain off the water. Use the leftover water while preparing the curry to adjust the consistency.
    paneer methi chaman
  4. Now transfer the blanched methi-palak to a blender.
    methi chaman curry
  5. Add 4 green chillis and ½ cup cold water. Adding cold water helps to retain the bright green colour.
    methi chaman curry
  6. blend to coarse paste. keep aside.
    methi chaman curry
  7. 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.
    methi chaman curry
  8. 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.
    methi chaman curry
  9. saute on low flame till the spices turn aromatic.
    methi chaman curry
  10. Now add prepared methi palak puree.
    paneer methi chaman
  11. cook for 3 minutes stirring continuously.
    methi chaman curry
  12. furthermore, add 1 cup of water (leftover water from methi palak)
    methi chaman curry
  13. adjust consistency by adding water as required.
    methi chaman recipe
  14. now add 2 tbsp cream and mix well.
    methi chaman recipe
  15. also, add 30 small cubes paneer and ½ cup grated paneer.
    methi chaman recipe
  16. mix well and simmer for 5 minutes.
    methi chaman recipe
  17. now add 1 tsp kasuri methi and mix well.
    methi chaman recipe
  18. finally, serve methi chaman with garlic naan / roti.
    methi chaman recipe

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.
5 from 91 votes (91 ratings without comment)

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