Methi chaman recipe with step by step pics. Methi chaman is a delicious gravy based dish from the Kashmiri pandit cuisine. Methi is fenugreek leaves and chaman is paneer in Kashmiri language. The making of methi chaman can be compared to the Making of palak paneer.
I am sharing the Method of making Kashmiri methi chaman without the addition of onions and garlic. I make methi chaman occasionally. So thought of sharing the recipe. I have a small pocket sized book which has many Kashmiri recipes. I have made some Kashmiri pandit recipes from this book and they were always good. This methi chaman recipe is also adapted from this book.
There are many variations of making methi chaman. In the restaurants what one gets is a more Punjabi version of methi chaman with onions, tomatoes, cashews, cream etc. So this is a homely satvik recipe and not restaurant style. You can also check these similar recipes made with methi and which are popular in restaurants:
Since methi leaves are used, the gravy has some bitter tones. there is some bitterness but not too much of it. Addition of palak (spinach) does help in balancing the bitterness of the methi leaves. So I would suggest not skipping spinach. If the recipe is made only with methi leaves, it can be more bitter to taste and not palatable for some folks. You can also increase the amount of spinach leaves in the recipe. I also add some cream in the end to get slight hints of sweetness in the recipe. Though cream is not added in the authentic recipe. This methi chaman recipe is close to the authentic recipe if you skip cream.
I have not fried paneer and added in the gravy. But you can fry paneer if you want. You can also use tofu instead of paneer.
Methi chaman is best served with rotis, parathas, naan. You can also have with steamed rice or jeera rice or saffron rice.
How to make methi chaman
A) blanching methi and palak leaves
1. First rinse both methi leaves and palak leaves in water very well. Drain all the water. Use a colander or strainer while rinsing. You will need 3.5 cups methi leaves and ⅔ to ¾ cup roughly chopped spinach leaves.
2. In a pan heat 3 cups water till it starts boiling. Then keep the pan down.
3. Place the methi and palak leaves in the hot water. Immerse the greens in the hot water and blanch for 2 to 3 minutes.
4. With the help of pasta tongs, lift the blanched leaves. place the blanched leaves in cold water. Keep the leaves in cold water for 1 minute.
Making puree
5. Again using pasta tongs place the leaves in a blender or grinder jar.
6. Without adding any water blend to a smooth puree. Keep aside.
Making methi chaman
7. Take 2 tablespoons mustard oil in a pan or kadai. reduce the flame to a low and let the mustard oil begin to smoke.
8. Add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves.
9. Let the spices splutter.
10. Now switch off the flame and one by one add the following spice powders – ⅛ teaspoon turmeric powder (2 pinches), ½ teaspoon dry ginger powder, ½ teaspoon garam masala powder (or Kashmiri garam masala powder), 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder and 1 pinch of asafoetida (hing).
11. Mix very well.
12. Add the methi-palak puree. then switch on the flame and keep it to a low.
13. Mix again.
14. Season with 2 teaspoons sugar and salt as per taste.
15. Mix again.
16. Add ½ to ⅔ cup water or add as required. You can make the gravy thick or like palak paneer consistency by adding less or more water. Addition of ½ cup water will give a slightly thick gravy in this recipe.
17. Mix the water well with the gravy.
18. On a medium-low flame simmer the methi gravy.
19. Simmer for 9 to 10 minutes. The gravy will thicken and you will see oil specks on top. Stir occasionally.
20. Keep the flame to a low. Then add ¼ cup low fat cream (25% to 35% fat). If using heavy whipping cream, then add 2 tablespoons of it.
21. Mix the cream with the remaining gravy.
22. Add paneer cubes. You can even fry paneer cubes in 1 to 2 tablespoons oil and then add.
23. Mix and then switch off the flame.
24. Lastly crush ¼ teaspoon kasuri methi. Adding kasuri methi gives a good aroma to the dish. But you can skip if you do not have kasuri methi leaves. Mix again.
25. Serve methi chaman with roti or naan or paratha.
More Paneer recipes
Methi Chaman
INGREDIENTS
for blanching
- 75 grams methi or 3.5 cups methi leaves (fresh fenugreek leaves)
- 40 grams palak or about ⅔ to ¾ cup roughly chopped spinach leaves
- 3 cups water for blanching
- 2 cups cold water
other ingredients
- 2 tablespoons mustard oil - can also use sunflower oil or ghee
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 3 cloves
- ⅛ teaspoon turmeric powder or 2 pinches
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon dry ginger powder (saunth powder)
- ½ teaspoon garam masala powder or kashmiri garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- 1 pinch of asafoetida (hing)
- ½ to ⅔ cup water or add as required
- salt as required
- 2 teaspoons sugar or add as per taste
- 200 grams paneer
- ¼ cup low fat cream, 25% to 35% fat or 2 tablespoons heavy whipping cream
- ¼ teaspoon kasuri methi – optional
INSTRUCTIONS
blanching methi and palak leaves
- First rinse both methi leaves and palak leaves in water very well. Drain all the water. Use a colander or strainer while rinsing.
- In a pan heat 3 cups water till it starts boiling. Then keep the pan down.
- Place the methi and palak leaves in the hot water. Immerse the greens in the hot water and blanch for 2 to 3 minutes.
- With the help of pasta tongs, lift the blanched leaves. Place the blanched leaves in cold water. Keep the leaves in cold water for 1 minute.
making puree
- Again using pasta tongs place the leaves in a blender or grinder jar.
- Without adding any water blend to a smooth puree. Keep aside.
making methi chaman
- Take 2 tablespoons mustard oil in a pan or kadai. Reduce the flame to a low and let the mustard oil begin to smoke.
- Then add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves. let the spices splutter.
- Now switch off the flame and one by one add the following spice powders – ⅛ teaspoon turmeric powder, ½ teaspoon dry ginger powder, ½ teaspoon garam masala powder (or kashmiri garam masala powder), 1 teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder and 1 pinch of asafoetida (hing).
- Mix very well.
- Add the methi-palak puree. Then switch on the flame and keep it to a low. Mix again.
- Season with 2 teaspoons sugar and salt as per taste. mix again.
- Add ½ to ⅔ cup water or add as required. You can make the gravy thick or like palak paneer consistency by adding less or more water. Addition of ½ cup water will give a slightly thick gravy in this methi chaman recipe.
- Mix the water well with the gravy.
- On a medium-low flame simmer the methi gravy.
- Simmer for 9 to 10 minutes. The gravy will thicken and you will see oil specks on top. Stir occasionally.
- Keep the flame to a low. Then add ¼ cup low fat cream.
- Mix the cream with the remaining gravy.
- Add paneer cubes. You can even fry paneer cubes in 1 to 2 tablespoons oil and then add.
- Mix and then switch off the flame.
- Lastly crush ¼ teaspoon kasuri methi. Adding kasuri methi gives a good aroma to the dish. But you can skip if you do not have kasuri methi leaves. Mix again.
- Serve methi chaman with roti or naan or paratha. While serving you can top with some cream or some grated paneer.