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methi chaman recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.