Methi Chaman recipe is a delicious gravy-based dish from the Kashmiri Pandit cuisine. In Kashmiri, Methi is fenugreek leaves, and Chaman is Paneer (Indian Cottage Cheese). The preparation of this recipe is similar to that of Palak Paneer. It also has a rich and creamy green-colored gravy recipe. But here, it is prepared from a combination of palak and fenugreek leaves.
This recipe is one of the Kashmiri delicacy recipes prepared during the festival season or on any special occasion. You will find many varieties of Methi Chaman recipes. In restaurants, you will get its tweaked Punjabi version of Methi Chaman with onions, tomatoes, cashews, cream, etc.
Here I am sharing the recipe of Kashmiri Methi Chaman without the addition of onions and garlic. Thus it is a homemade Satvik recipe much different from restaurant-style Methi Chaman.
- 3.5 cup fresh fenugreek leaves (मेथी का साग)
- ⅔ to ¾ cup chopped spinach (कटा हुआ पालक का साग )
- 3 cups water (पानी) for blanching
- 2 cups cold water (ठंडा पानी)
- 200 grams Indian cottage cheese (पनीर)
- 2 tablespoons mustard oil (सरसों का तेल) - can also use sunflower oil or ghee
- ½ teaspoon cumin seeds (जीरा)
- 1 inch cinnamon stick (दालचीनी)
- 3 cloves (लौंग)
- 2 pinches of turmeric powder (हल्दी पाउडर)
- 1 teaspoon Kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
- ½ teaspoon dry ginger powder (सोंठ पाउडर)
- ½ teaspoon garam masala powder (गरम मसाला पाउडर) or Kashmiri garam masala powder
- 1 teaspoon coriander powder (धनिया पाउडर)
- 1 teaspoon fennel seeds powder (सौंफ का पाउडर)
- 1 pinch of asafoetida (हींग)
- ½ to 1/3 cup water (पानी) or add as required
- salt to taste (नमक स्वाद अनुसार)
- 2 teaspoons sugar (चीनी) or add as per taste
- ¼ cup low-fat cream (कम वसा वाली क्रीम) 25% to 35% fat or 2 tablespoons heavy whipping cream
- ¼ teaspoon dry fenugreek leaves (कसूरी मेथी) – optional
How To Make Methi Chaman
Blanching Methi and Palak Green
- First, thoroughly rinse the methi and palak leaves in water. Remove all of the water. While rinsing, use a colander or strainer. 3.5 cups methi leaves and 2/3 to 3/4 cup roughly chopped spinach leaves are required.
- Heat 3 cups of water in a saucepan until it starts boiling.
- Then, remove the pan from the stove and put the methi and palak leaves in a bowl of hot water. Blanch both greens for 2 to 3 minutes in this boiling water.
- Lift the blanched leaves with the help of pasta tongs. Put the blanched leaves in a bowl of cold water. For 1 minute, immerse the leaves in cold water.
- Put the leaves in the grinder jar using pasta tongs and blend them to a smooth puree without adding any water. Set aside.
Making Methi Chaman
- Heat 2 tablespoons of mustard oil in a heavy bottom pan or Kadai over medium flame. Once hot, reduce the flame to low and allow the mustard oil to smoke.
- In it, add 1/2 teaspoon cumin seeds, 1-inch cinnamon stick, and 3 cloves, and allow the spices to sputter.
- Now turn off the heat and add the spice powders in this order: 1/8 teaspoon turmeric powder (or 2 pinches), 1/2 teaspoon dry ginger powder, 1/2 teaspoon garam masala powder (or Kashmiri garam masala powder), 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder, and 1 pinch asafoetida (Hing). Mix thoroughly.
- Further, add the methi-palak puree to it. Then turn on the flame and keep it on low.
- Mix very well again and season it with salt to taste. And 2 teaspoons sugar to adjust the bitterness of palak and methi.
- Mix them well again.
- In it, add 1/2 to 2/3 cup water, or as needed. By adding appropriate water, you can make the gravy thicker or thinner. We need gravy similar to palak paneer. In this recipe, the addition of 1/2 cup water results in a slightly thick gravy.
- Combine the water and the Palak-Methi puree thoroughly and simmer the gravy on medium-low heat.
- Cook for 9 to 10 minutes. The gravy will thicken, and oil specks will appear on top. Stir it now and then.
- Maintain a low flame. Then stir in 1/4 cup low-fat cream (25 percent to 35 percent fat). If you're using heavy whipping cream, use 2 tablespoons.
- Combine the cream and the remaining gravy.
- Mix in the paneer cubes. You can also fry paneer cubes in 1 to 2 tablespoons of oil before adding them.
- After mixing, turn off the heat.
- Finally, add 1/4 teaspoon crushed Kasuri Methi. Kasuri methi adds a pleasant aroma to the dish. If you don't have Kasuri Methi leaves, you can skip this step. Mix once more.
- Methi Chaman is best served with Roti, Naan, or Paratha.
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