methi chaman recipe  | paneer methi chaman | how to make methi chaman curry

29 Mar methi chaman recipe  | paneer methi chaman | how to make methi chaman curry

Last Updated on February 22, 2024 by blessmyfoodbypayal

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.

Stepwise pictorial method of methi chaman recipe

making puree

1. take methi leaves and palak & wash them.

2. take 4 cups of water in a pan & boil. off the flame when water starts boiling.

3. put methi palak in a boiling water & let it remain there for 2 minutes.

4. take them out using tong & transfer in another bowl having 3 cups of ice cold water. let them rest there for 1 minute.

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

6. grind methi palak to a fine puree. keep aside.

Making methi chaman

1. add mustard oil and let it burn (cook).

2. when the colour of oil changes to pale yellow and fumes start coming out, this is the indication that mustard oil is cooked. Switch off the flame and let the temperature of oil come down a bit.

3. add paneer cubes (only 250 grams & save 50 grams for later use) and shallow fry them. turn their sides. this is your choice that you want to fry them to brown or stop frying still they are white. (we preferred white).

4. bring the paneer cubes out in some plate. keep aside.

5. in the same oil add bay leaf, caraway seeds, green cardamoms, cinnamon stick, cloves, asafoetida, ginger powder, fennel powder and sugar. mix well.

6. add methi palak puree and mix.

7. add red chilli powder, turmeric powder, salt, coriander powder and garam masala and mix.

8. add fried paneer / cheese cubes and mix.

9. now mash 50 grams of paneer & add it. mix.

10. add water as per your requirement to adjust the consistency.

11. cover the kadai with a lid and for 10 minutes, let it simmer on low flame.

12. methi chaman recipe is ready. serve hot with chapati, naan or rice.

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. This has already been stated that you can fry cheese cubes till they turn brown or fry for a less time & bring them out from oil when they are still white. this is your decision.
3. Idea behind frying paneer cubes to white only is that the paneer doesn’t break when it is added in the gravy.
4. You can even totally skip the frying part of paneer cubes and add raw cubes.
5. Addition of sugar makes methi chaman recipe slightly sweet. you can skip it totally or add less as per your liking.
6. 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.
7. 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

methi chaman recipe – recipe card

methi chaman recipe | paneer methi chaman | how to make methi chaman

blessmyfoodbypayal

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

Print Recipe Pin Recipe

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 = 240 ml

FOR PUREE

• 4 cup Fresh methi/fenugreek leaves
• 2 cup Palak/Spinach
• 3 cup water for boiling
• 2 cup water chilled
• 1/4 cup water for making puree
• 1 tray Ice cubes

FOR MAKING METHI CHAMAN

• Methi - palak puree
• 300 grams paneer / cottage cheese
• 1 tsp caraway seeds /shahi jeera (can also use cumin seeds)
• 3 Green cardamoms
• 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 /Sarsoo ka tel
• water as per need

Instructions

 

MAKING PUREE

• take methi leaves and palak & wash them.
• take 4 cups of water in a pan & boil.
• when water begins to boil, switch off the flame.
• put methi palak in a boiling water & let it remain there for 2 minutes.
• take them out using tong & transfer in another bowl having 3 cups of ice cold water.
• let them rest there for 1 minute.
• now transfer methi palak in a blender.
• add 1/4 cup of water & grind to a fine puree. keep aside.

MAKING METHI CHAMAN

• add mustard oil and let it burn (cook).
• add paneer cubes (only 250 grams & save 50 grams for later use) and shallow fry them from all the sides.
• bring the paneer cubes out in some plate. keep aside.
• in the same oil add bay leaf, caraway seeds, green cardamoms, cinnamon stick, cloves, asafoetida, ginger powder, fennel powder and sugar. mix well.
• add methi palak puree and mix.
• add red chilli powder, turmeric powder, salt, coriander powder and garam masala and mix.
• add fried paneer / cheese cubes and mix.
• now mash 50 grams of paneer & add it. mix.
• add water as per your required consistency and cover the kadai with a lid.
• for 10 minutes, let it simmer on low flame.
• methi chaman is ready. serve with chapati, naan or rice. 
  

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. This has already been stated that you can fry cheese cubes till they turn brown or fry for a less time & bring them out from oil when they are still white. this is your decision.
3. Idea behind frying paneer cubes to white only is that the paneer doesn't break when it is added in the gravy.
4. You can even totally skip the frying part of paneer cubes and add raw cubes.
5. Addition of sugar makes methi chaman recipe slightly sweet. you can skip it totally or add less as per your liking.
6. 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.
7. Also you can add cream at the end of the process though the traditional recipe doesn't ask for the same.