methi chaman recipe, how to make methi chaman | paneer methi chaman

methi chaman is a delicious gravy based dish from the kashmiri cuisine. methi is fenugreek leaves and chaman is paneer in kashmiri language.

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.

methi chaman recipe

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.

if you want to check few more paneer curry recipes then i suggest following recipes:

methi chaman

Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
methi chaman is a delicious gravy based dish from the kashmiri cuisine. methi is fenugreek leaves and chaman is paneer in kashmiri language.
methi chaman recipe, paneer methi chaman recipe
Course:main course
Cuisine:kashmiri,north indian
Servings:4
Calories:259kcal

INGREDIENTS FOR methi chaman

(1 CUP = 250 ML)

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 for methi chaman

  • 2 tablespoons mustard oil - can also use sunflower oil or ghee
  • ½ teaspoon cumin seeds (jeera)
  • 1 inch cinnamon (dalchini)
  • 3 cloves (lavang)
  • teaspoon turmeric powder or 2 pinches (haldi)
  • 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 (dhania powder)
  • 1 teaspoon fennel powder (saunf 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

HOW TO MAKE methi chaman

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. 
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how to make methi chaman recipe

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.

methi for making methi chaman recipe

2. in a pan heat 3 cups water till it starts boiling. then keep the pan down.

making methi chaman recipe

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.

methi for making methi chaman recipe

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.

methi for making methi chaman recipe

making puree

5. again using pasta tongs place the leaves in a blender or grinder jar.

making methi chaman recipe

6. without adding any water blend to a smooth puree. keep aside.

making methi chaman recipe

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.

making methi chaman recipe

8. add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves.

making methi chaman recipe

9. let the spices splutter.

making methi chaman recipe

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).

making methi chaman recipe

11. mix very well.

making methi chaman recipe

12. add the methi-palak puree. then switch on the flame and keep it to a low.

making methi chaman recipe

13. mix again.

making methi chaman recipe

14. season with 2 teaspoons sugar and salt as per taste.

making methi chaman recipe

15. mix again.

making methi chaman recipe

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 methi chaman recipe.

making methi chaman recipe

17. mix the water well with the gravy.

making methi chaman recipe

18. on a medium-low flame simmer the methi gravy.

making methi chaman recipe

19. simmer for 9 to 10 minutes. the gravy will thicken and you will see oil specks on top. stir occasionally.

making methi chaman recipe

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.

making methi chaman recipe

21. mix the cream with the remaining gravy.

making methi chaman recipe

22. add paneer cubes. you can even fry paneer cubes in 1 to 2 tablespoons oil and then add.

methi chaman recipe

23. mix and then switch off the flame.

methi chaman recipe

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.

methi chaman recipe

25. serve methi chaman with roti or naan or paratha.

kashmiri methi chaman recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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