Methi Chaman Recipe

Ingredients

• 100 to 125 grams paneer diced to ½ inch cubes
• 2 cups (35 grams) fenugreek leaves (rinsed, drained & chopped)
• ¾ cup (1 medium, 90 grams) onion fine chopped
• 1 teaspoon (5 grams) ginger grated or paste from 1 inch root
• 1 teaspoon (5 grams) garlic minced or grated from 4 to 5 medium cloves
• 1 green chili (deseed & chop, omit for low heat/kids)
• 1 cup (2 medium, 140 grams) tomatoes (deseeded & chopped finely)
• 12 (25 grams) whole raw cashews (or use almond flour or boiled & blanched almonds)
• 2 tablespoons ghee
• ¼ teaspoon cumin seeds
• ¼ teaspoon turmeric
• ½ to ¾ teaspoon red chili powder (adjust to taste, use Kashmiri for low heat)
• 1 teaspoon coriander powder
• ½ teaspoon fennel powder (/saunf powder)
• ¼ teaspoon ginger powder
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon sea salt (+ more to adjust)
• ¾ cup hot water (or more if needed)
• ⅛ teaspoon cardamom powder (if using store bought double the amount)
• ½ tablespoon kasuri methi (dried fenugreek leaves)
• ¼ cup cream (more if you want)
• 2 tablespoons coriander leaves

Steps

1. Soak the cashews in half cup boiling hot water for 10 mins. Let cool, then blend with ¼ cup of that soaking water to a smooth puree.
2. Heat ghee in a pan and add cumin seeds. Once sizzling, add onions and sauté for 7 to 8 mins until deep golden. Stir in the green chili, ginger and garlic and sauté for a minute.
3. Add tomatoes and salt and sauté until broken down and mushy. If desired, splash in a little water and cook covered.
4. Stir in turmeric, red chili, coriander powder, ginger powder, garam masala and fennel powder. Move this sautéed masala to one side of the pan, add fenugreek leaves and sauté over medium heat for 4 to 5 mins until aromatic.
5. Pour in cashew puree and hot water and mix thoroughly. Cover and cook over medium heat until thick and the leaves are tender.
6. Add paneer, cardamom powder and kasuri methi. Heat the paneer through, then turn off the heat. Stir in cream, taste and adjust salt and garam masala. More cream may be added to adjust consistency; the curry becomes very thick after cooling.
7. Garnish with coriander leaves and serve the methi chaman hot with flatbreads or plain basmati rice.