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Authentic Kashmiri Methi Chaman Recipe | Paneer Methi Chaman

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
Cook Time 20 minutes
Total Time 35 minutes
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.