Methi Chaman
Methi chaman represents a flavorful, gravy-centered delicacy hailing from Kashmiri cuisine. In this dish, "methi" signifies fenugreek leaves, while "chaman" translates to paneer in the Kashmiri language.
Ingredients
For Blanching
- 75 grams methi or 3.5 cups methi leaves (fresh fenugreek leaves)
- 40 grams palak or about ⅔ to ¾ cup roughly chopped spinach leaves
- 3 cups water for blanching
- 2 cups cold water
Other Ingredients
- 2 tablespoons mustard oil – can also use sunflower oil or ghee
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 3 cloves
- ⅛ teaspoon turmeric powder or 2 pinches
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon dry ginger powder (saunth powder)
- ½ teaspoon Garam Masala or kashmiri garam masala powder
- 1 teaspoon Coriander Powder
- 1 teaspoon fennel powder
- 1 pinch of asafoetida (hing)
- ½ to ⅔ cup water or add as required
- salt as required
- 2 teaspoons sugar or add as per taste
- 200 grams Paneer
- ¼ cup low fat cream, 25% to 35% fat or 2 tablespoons heavy whipping cream
- ¼ cup low fat cream, 25% to 35% fat or 2 tablespoons heavy whipping cream
Instructions
Blanching Methi And Palak Leaves
- First rinse both methi leaves and palak leaves in water very well. Drain all the water. Use a colander or strainer while rinsing.
- In a pan heat 3 cups water till it starts boiling. Then keep the pan down.
- Place the methi and palak leaves in the hot water. Immerse the greens in the hot water and blanch for 2 to 3 minutes.
- With the help of pasta tongs, lift the blanched leaves. Place the blanched leaves in cold water. Keep the leaves in cold water for 1 minute.
Making Puree
- Again using pasta tongs place the leaves in a blender or grinder jar.
- Without adding any water blend to a smooth puree. Keep aside.
Making Methi Chaman
- Take 2 tablespoons mustard oil in a pan or kadai. Reduce the flame to a low and let the mustard oil begin to smoke.
- Then add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves. let the spices splutter.
- Now switch off the flame and one by one add the following spice powders – ⅛ teaspoon turmeric powder, ½ teaspoon dry ginger powder, ½ teaspoon garam masala powder (or kashmiri garam masala powder), 1 teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder and 1 pinch of asafoetida (hing).
- Mix very well.
- Add the methi-palak puree. Then switch on the flame and keep it to a low. Mix again.
- Season with 2 teaspoons sugar and salt as per taste. mix again.
- Add ½ to ⅔ cup water or add as required. You can make the gravy thick or like palak paneer consistency by adding less or more water. Addition of ½ cup water will give a slightly thick gravy in this methi chaman recipe.
- Mix the water well with the gravy.
- On a medium-low flame simmer the methi gravy.
- On a medium-low flame simmer the methi gravy.
- Keep the flame to a low. Then add ¼ cup low fat cream.
- Mix the cream with the remaining gravy.
- Add paneer cubes. You can even fry paneer cubes in 1 to 2 tablespoons oil and then add.
- Mix and then switch off the flame.
- Lastly crush ¼ teaspoon kasuri methi. Adding kasuri methi gives a good aroma to the dish. But you can skip if you do not have kasuri methi leaves. Mix again.
- Serve methi chaman with roti or naan or paratha. While serving you can top with some cream or some grated paneer.
Nutrition
Calories: 259kcalCarbohydrates: 6gProtein: 8gFat: 22gSaturated Fat: 10gCholesterol: 43mgSodium: 922mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 1195IUVitamin C: 2.8mgCalcium: 349mgIron: 1mg
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