methi chaman recipe, paneer methi chaman recipe
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4.75 from 8 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: main course
Cuisine: kashmiri, north indian
Servings: 4
Calories: 259kcal
Author: Dassana Amit


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


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. 


Calories: 259kcal | Carbohydrates: 6g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 922mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 2.8mg | Calcium: 349mg | Iron: 1mg