Methi Chaman Recipe – Paneer Methi Chaman – Methi Palak Paneer
Tried new dish tonight for dinner. This is called ‘Methi Chaman’ and it’s made of spinach and fenugreek leaves. I am in love with this dish and hence, bringing you Methi Chaman Recipe. It’s very easy and simple to make… Eat it with roti for a memorable and nutritious meal. Methi Chaman is a delicious gravy based dish from the Kashmiri pandit cuisine. Methi is fenugreek leaves and Chaman is Paneer in Kashmiri language.
Ingredients – Methi Chaman Recipe
🔸 200grams fenugreek leaves (methi)
🔸 200grams spinach
(Make sure both greens are in equal proportion)
🔸 1 large onion (chopped )
🔸 1 small tomato (puréed)
🔸 2 green chillies
🔸 4 to 5 cashews
🔸 2 bulb of garlic chopped
🔸 1 inch of ginger chopped
🔸 1/2 tsp oil
🔸 200 grams paneer cubed
🔸 50g grated paneer
🔸 1 1/2 tsp ghee
🔸 1 spoon of red chilli powder
🔸 1/2 spoon of turmeric powder
🔸 1 spoon of coriander powder
🔸 3/4 spoon garam masala
🔸 1/2 spoon sugar
🔸 1/2 cup water or as needed
🔸 Salt
🔸 1/2 spoon kasuri methi
🔸 3 spoons cream
Step By Step Guide – Methi Chaman Recipe
- Clean and wash spinach and methi
- Blanch greens and coarsely blitz in the blender (if you blend it too much then it will turn purée like )
- Take oil in a pan, add onions, green chillies, garlic, ginger and cashews. Cook until onions are translucent
- Once cooled, purée the above in a blender
- Take a pan, add ghee and once it hot, add puréed onion mixture
- Sauté it for 2 to 3 mins
- Now add puréed tomato
- Sauté for another 5 mins
- Now add turmeric, coriander, red chilli and garam masala
- Add water and add more if needed for getting gravy like consistency. It should not be too runny
- Add greens and sauté for a 1 to 2 mins
- Now add sugar and cream, and cubed paneer
- Add grated paneer and salt
- Cook for about 5 mins and in the end add crushed kasuri methi
Ta da .. the home made yet restaurant style Methi Chaman Recipe ends here… Ready to eat !
Tips & Tricks – Methi Chaman Recipe
- Be patient with your onions. Cook until onions are translucent to avoid the onion smell in the curry.
