Restaurant style creamy and delicious dish made with fenugreek leaves and paneer. It goes well with rice or with flatbreads.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian

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

Method

  1. Soak cashews in half cup boiling hot water for 10 mins, cool down and blend with ¼ cup soaked water to a smooth puree.
  2. Heat ghee in a pan and add cumin seeds. When they begin to sizzle, add the onions and saute until deep golden, for 7 to 8 mins. Stir in the green chili, ginger & garlic. Saute for a minute.
  3. Add the tomatoes and salt. Saute until they break down and turn mushy. If you want, you may splash little water and cook covered.
  4. Stir in turmeric, red chili, coriander powder, ginger powder, garam masala and fennel powder. Move the sauteed masala to a side in the pan and add the fenugreek leaves. Saute on a medium heat for 4 to 5 mins, until aromatic.
  5. Pour the cashew puree and hot water. Mix well. Cook covered on a medium heat until thick & the leaves become tender.
  6. Add the paneer, cardamom powder and kasuri methi. Let the paneer heat through and turn off. Stir in the cream and taste test to adjust salt and garam masala. Add more cream if you want, to adjust the consistency. The curry turns very thick after cooling down.
  7. Garnish methi chaman with coriander leaves. Serve it hot with flatbreads or with plain basmati rice.

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.