Kashmiri Methi Chaman Recipe

Methi chaman recipe is a traditional kashmiri side dish with methi leaves and paneer. This is a very delicious and comforting winter special recipe you can make with fresh methi leaves. Here is how to make paneer methi chaman recipe in traditional way.

What is Chaman?

Chaman means paneer in Kashmir language. Methi chaman as the name suggests is a delightful paneer curry with fresh methi leaves and few spice powders.

Methi is the Indian name for fenugreek. Both fenugreek seeds and leaves are very extensively used in Indian cuisine.

We use methi leaves in making dal, pulao, puri, muthiya, methi matar malai, aloo gobi methi tuk recipes.

In this methi chaman leaves, blanched methi leaves are pureed and cooked with Indian spices. Paneer cubes are further tossed in the gravy and served.

Usually some spinach leaves are also added in this recipe but you can skip if you don’t prefer. Tough you add methi leaves this chaman is not bitter. It has a very potent flavor and tastes delicious. The strong flavor of methi leaves is balanced by the paneer cubes.

Variations With Methi Chaman Recipe

Kashmiri methi chaman is a traditionally a no onion garlic curry just like many Kashmiri recipes.But the chaman what you get in most restaurants is Punjabi variation with onion and garlic.

Restaurant style methi chaman is more like methi paneer with onion, garlic, cashews, cream etc. This recipe I have sared here is satvik methi chaman without onion and garlic. I have added a tomato tough to balance the flavors.

Also I have not added any fresh cream in this recipe. Adding fresh cream will give slight sweetness to this curry which we don’t prefer.

While making for toddlers and kids you can a dash of cashew paste or fresh cream to balance the strong flavor of methi leaves.

Tips For Making Best Methi Chaman

Use mustard oil if possible for authentic flavor.

As I have mentioned above the traditional chaman recipes does not have onion or garlic. But if you wish you just make this recipe like palak paneer and use methi leaves instead of spinach leaves.

I have slightly toasted the paneer but you can add it as such also.

To cut the bitterness of methi leaves you can add a dash of sugar or honey while pureeing methi. You can also add fresh cream while serving.

More paneer recipes you might like

paneer butter masala

paneer dosa

tawa paneer

paneer do pyaza

aloo paneer

How To Make Methi Chaman Recipe Step by Step

Pick, rinse and clean the methi leaves thoroughly. Also clean the spinach leaves.

blanch the methi leaves and spinach leaves in boiling water along with a pinch of sugar.

Rinse under cold water and grind to a smooth puree.

Cube or cut the paneer into strips. Toast the paneer strips in a pan with few drops of oil.

Meanwhile heat oil in a pan. Add cumin seeds and let crackle.

Add the cubed tomatoes followed by dry spice powders. Saute and cook till the raw smell goes off from the spice powders.

Now add the methi puree and mix well. Add garam masala powder and mix well. Cook for 6-7 minutes. Add 3/4 cup water and bring to a boil.

Season with salt and simmer for 8-10 minutes.

Add the fried paneer cubes and mix gently. remove from flame and add lemon juice. Serve methi chaman hot with roti or rice.

Methi Chaman Recipe