Methi Chaman is a tasty gravy-based dish from Kashmiri cuisine. It looks similar to the Palak Paneer recipe but much different in taste. In Kashmiri, Methi is fresh fenugreek leaves, and Chaman is Paneer (Indian Cottage Cheese). Thus it gets its name Methi Chaman.
Course Main Course
Cuisine Kashmiri, North Indian
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Punam Paul
3.5cupfresh fenugreek leaves (मेथी का साग)
⅔ to ¾cupchopped spinach (कटा हुआ पालक का साग )
3cupswater (पानी)for blanching
2cupscold water (ठंडा पानी)
200gramsIndian cottage cheese (पनीर)
2tablespoonsmustard oil (सरसों का तेल)- can also use sunflower oil or ghee
½teaspooncumin seeds (जीरा)
1inchcinnamon stick (दालचीनी)
2pinches ofturmeric powder (हल्दी पाउडर)
1teaspoonKashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
½teaspoondry ginger powder (सोंठ पाउडर)
½teaspoongaram masala powder (गरम मसाला पाउडर)or Kashmiri garam masala powder
1teaspooncoriander powder (धनिया पाउडर)
1teaspoonfennel seeds powder (सौंफ का पाउडर)
1pinch ofasafoetida (हींग)
½ to 1/3cupwater (पानी)or add as required
salt to taste (नमक स्वाद अनुसार)
2teaspoonssugar (चीनी)or add as per taste
¼cuplow-fat cream (कम वसा वाली क्रीम)25% to 35% fat or 2 tablespoons heavy whipping cream
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.
Methi Chaman by Punam Paul from https://punampaul.com/methi-chaman-recipe/