Warm, richly spiced, and built for a satisfying meal, methi chaman recipe | methi chaman curry | paneer methi chaman is a vegetarian kashmiri curry made with water, bunch methi / fenugreek leaves, and bunch palak / spinach leaves in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: kashmiri
Ingredients
for puree:
- 3 cup water
- 1 bunch methi / fenugreek leaves
- ½ bunch palak / spinach leaves
- 4 green chilli
for curry:
- 2 tbsp mustard oil
- 1 tsp cumin / jeera
- 1 back cardamom
- 5 cloves
- 2 pods cardamom
- 1 inch cinnamon
- 1 bay leaf / tej patta
- pinch hing / asafoetida
- few seeds methi / fenugreek
- ¼ tsp turmeric
- ½ tsp garam masala
- ½ tsp coriander powder
- 1 tsp fennel powder / saunf powder
- ½ tsp ginger powder
- ½ tsp sugar
- ¾ tsp salt
- 2 tbsp cream
- 30 cube paneer / cottage cheese
- ½ cup paneer / cottage cheese (grated)
- 1 tsp kasuri methi (crushed)
Method
- firstly in a large kadai heat 2 tbsp mustard oil and saute spices.
- further add ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp fennel powder, ½ tsp ginger powder, ½ tsp sugar and ¾ tsp salt.
- saute on low flame till the spices turn aromatic.
- now add prepare methi palak puree.
- cook for 3 minutes stirring continuously.
- furthermore, add 1 cup of water (leftover water from methi palak)
- adjust consistency by adding water as required.
- now add 2 tbsp cream and mix well.
- also, add 30 small cubes paneer and ½ cup grated paneer.
- mix well and simmer for 5 minutes.
- now add 1 tsp kasuri methi and mix well.
- finally, serve methi chaman with garlic naan / roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
