Authentic Kashmiri Methi Chaman Recipe | Paneer Methi Chaman

29 Mar Authentic Kashmiri Methi Chaman Recipe | Paneer Methi Chaman

Authentic Kashmiri Methi Chaman Recipe | Paneer Methi Chaman  with step wise pictorial and video method.

This recipe is a Kashmiri pandit cuisine from the land of kashmir. made without using onions, ginger and garlic, methi chaman recipe can easily confuse you with palak paneer recipe with it appearance and texture but don’t fall to this trap because both are a way different.

It is made using methi, which is a hindi word from fenugreek & spinach, which means palak in hindi. most importantly it doesn’t call for onion, ginger and garlic. whereas palak paneer is a onion and tomato based Punjabi cuisine made with spinach and some other fresh leaves.

Also there’s a big difference between the taste of methi chaman recipe and palak paneer. paneer methi chaman has a very mild sweet due to the addition of sugar whereas there’s nothing as such in case of palak paneer.

We, being the natives of J&K state (Jammu) have many Kashmiri pandit friends and we have learnt this recipe from one of them. they make methi chaman recipe on special occasions as well as on festivals. this is our first attempt with methi chaman recipe and it came out really well.

Few tips relating to methi chaman recipe have been shared in the Notes head below at the end of instructions.

Stepwise pictorial method of Authentic Kashmiri methi chaman recipe

Making of puree

Take methi leaves and palak & wash them for atleast 3 to 4 times after changing water every time. Transfer this washed methi palak in a bowl and pour boiling hot water over it and let it remain there for 2 minutes.

Take them out using tong & transfer in another bowl having ice cold water. Let them rest there for 1 minute.

Now transfer methi palak in a blender and add 1/4 cup of water in it.

Grind them to a fine puree. keep aside.

Making of methi chaman

Cook mustard oil to the smoking point. Add paneer cubes (only 250 grams & save 50 grams for later use) and shallow fry them. Turn their sides. Fry for a minute or two but don’t allow their colour to change. Bring the paneer cubes out in some plate. keep aside.

In the same oil add bay leaf, cumin seeds, green cardamoms, black cardamom, cinnamon stick and cloves. Let cumin splutter.

Switch off the heat so that oil should come down to temperature. Add asafoetida, salt, red chili powder, coriander powder, garam masala, ginger powder and fennel powder. Mix Well.

Add methi palak puree and mix. Add sugar & mix well.

Now add 1/4 cup water, mix and put a lid. Let puree cook for 8-10 minutes.

Add 50 grams of mashed paneer and mix. Then add fried paneer / cheese cubes and mix. Cook for a minute or two.

Methi chaman recipe is ready. serve hot with chapati or naan..

NOTES

1. Few people do make methi chaman recipe without adding spinach/palak & purely using fenugreek leaves but this is highly recommended to use spinach to curb the bitterness of methi leaves.
2. Idea behind frying paneer cubes to white only is that the paneer doesn’t break when it is added in the gravy.
3. You can even totally skip the frying part of paneer cubes and add raw cubes.
4. If you don’t want to follow the traditional method of making methi chaman recipe for any reason, then you are free to add onion, ginger and garlic in it. this too will have a good taste though not the authentic one.
5. Also you can add cream at the end of the process though the traditional recipe doesn’t ask for the same.

ALSO SEE few more recipe from Kashmiri cuisine

• nadru yakhni
• ganth gobi kashmiri style (kohlrabi)
• dum aloo recipe
• Kashmiri Lal Paneer recipe
• Kashmiri yellow paneer recipe

Authentic Kashmiri methi chaman recipe – recipe card

Authentic Kashmiri Methi Chaman Recipe | Paneer Methi Chaman

blessmyfoodbypayal

Made with fresh fenugreek leaves and spinach, methi chaman is a kashmiri pandit recipe made without using onions, ginger and garlic.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Kashmiri, North Indian

Servings 4

Calories 250 kcal

Ingredients

  

1 cup = 250 ml

FOR PUREE

• 4 cups Fresh methi/fenugreek leaves
• 2 cups Palak/Spinach
• 1/4 cup water (for making puree)

FOR MAKING METHI CHAMAN

• Methi - palak puree
• 300 grams paneer
• 1 tsp cumin seeds
• 3 Green cardamoms
• 1 Black cardamom
• 1 Bay leaf
• 1 inch Cinnamon stick
• 3 Cloves
• 1/2 tsp Ginger powder / sounth
• 1 tsp Fennel powder / Sounf powder
• 1/8 tsp Asafoetida / Hing
• 1 tsp Coriander powder / Dhania powder
• 1/2 tsp garam masala
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• Salt as per taste
• 2 tsp Sugar
• 3 tbsp Mustard Oil
• 1/4 cup water

Instructions

 

Making of puree

• Take methi leaves and palak & wash them for atleast 3 to 4 times after changing water every time.
• Trasnfer this washed methi palak in a bowl and pour boiling hot water over it and let it remain there for 2 minutes.
• Take them out using tong & transfer in another bowl having ice cold water. Let them rest there for 1 minute.
• Now transfer methi palak in a blender and add 1/4 cup of water in it.
• Grind them to a fine puree. keep aside.

Making of methi chaman

• Cook mustard oil to the smoking point.
• Add paneer cubes (only 250 grams & save 50 grams for later use) and shallow fry them. Turn their sides. Fry for a minute or two but don't allow their colour to change.
• Bring the paneer cubes out in some plate. keep aside.
• In the same oil add bay leaf, cumin seeds, green cardamoms, black cardamom, cinnamon stick and cloves.
• Let cumin splutter.
• Switch off the heat so that oil should come down to temperature.
• Add asafoetida, salt, red chili powder, coriander powder, garam masala, ginger powder and fennel powder.
• Mix Well.
• Add methi palak puree and mix.
• Add sugar & mix well.
• Now add 1/4 cup water, mix and put a lid. Let puree cook for 8-10 minutes.
• Add 50 grams of mashed paneer and mix.
• Add fried paneer / cheese cubes and mix. Cook for a minute or two.
• Methi chaman recipe is ready. serve hot with chapati or naan..

Notes

1. Few people do make methi chaman recipe without adding spinach/palak & purely using fenugreek leaves but this is highly recommended to use spinach to curb the bitterness of methi leaves.
   Idea behind frying paneer cubes to white only is that the paneer doesn't break when it is added in the gravy.
   You can even totally skip the frying part of paneer cubes and add raw cubes.
2. If you don't want to follow the traditional method of making methi chaman recipe for any reason, then you are free to add onion, ginger and garlic in it. this too will have a good taste though not the authentic one.
   Also you can add cream at the end of the process though the traditional recipe doesn't ask for the same.