Methi Chaman

I am sharing the method of making Kashmiri methi chaman without the addition of onions and garlic. I make methi chaman occasionally. So thought of sharing the recipe. I have a small pocket sized book which has many Kashmiri recipes. I have made some Kashmiri pandit recipes from this book and they were always good. This methi chaman recipe is also adapted from this book. There are many variations of making methi chaman. In the restaurants what one gets is a more Punjabi version of methi chaman with onions, tomatoes, cashews, cream etc. So this is a homely satvik recipe and not restaurant style. You can also check these similar recipes made with methi and which are popular in restaurants:

Methi paneerMethi malai paneerMethi matar malai

Since methi leaves are used, the gravy has some bitter tones. There is some bitterness but not too much of it. Addition of palak (spinach) does help in balancing the bitterness of the methi leaves. So I would suggest not skipping spinach. If the recipe is made only with methi leaves, it can be more bitter to taste and not palatable for some folks. You can also increase the amount of spinach leaves in the recipe. Primarily, both fenugreek leaves and spinach leaves (which is also added in a small quantity in this dish) are a winter produce in the rest of India. During the cold season, the markets are brimming with bundles of these fresh greens. There’s a certain charm in buying them this time of the year, and cooking them into sumptuous dishes, like this Methi Chaman. I also add some cream in the end to get slight hints of sweetness in the recipe. Though cream is not added in the authentic recipe. This methi chaman recipe is close to the authentic recipe if you skip cream. I have not fried the paneer cubes before adding in the gravy. But you can fry the paneer, if you want. You can also use tofu instead of paneer. Methi chaman curry is best served with rotis, parathas, naan. You can also have it with steamed rice or jeera rice or saffron rice.

How to make Methi Chaman

A) blanching methi and palak leaves

1. First rinse both methi leaves and palak leaves in water very well. Drain all the water. Use a colander or strainer while rinsing. You will need 3.5 cups methi leaves and ⅔ to ¾ cup roughly chopped spinach leaves.
2. In a pan heat 3 cups water till it starts boiling. Then keep the pan down.
3. Place the methi and palak leaves in the hot water. Immerse the greens in the hot water and blanch for 2 to 3 minutes.
4. 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
5. Again using pasta tongs place the leaves in a blender or grinder jar.
6. Without adding any water blend to a smooth puree. Keep aside.

Making methi chaman

7. Take 2 tablespoons mustard oil in a pan or kadai. Reduce the heat to a low and let the mustard oil begin to smoke.
8. Add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves.
9. Let the spices splutter.
10. Now switch off the heat and one by one add the following spice powders:

⅛ teaspoon turmeric powder (2 pinches)½ teaspoon dry ginger powder½ teaspoon garam masala powder (or Kashmiri garam masala powder)1 teaspoon Kashmiri red chilli powder1 teaspoon coriander powder1 teaspoon fennel powder 1 pinch of asafoetida (hing).

11. Stir and mix very well.
12. Add the methi-palak puree. Then switch on the heat and keep it to a low.
13. Stir and mix again.
14. Season with 2 teaspoons sugar and salt as per taste.
15. Mix again.
16. 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. The addition of ½ cup water will give a slightly thick gravy in this recipe.
17. Mix the water well with the gravy.
18. On a medium-low heat simmer the methi gravy.
19. Simmer for 9 to 10 minutes. The gravy will thicken and you will see oil specks on top. Stir occasionally.
20. Keep the heat to a low. Then add ¼ cup low fat cream (25% to 35% fat). If using heavy whipping cream, then add 2 tablespoons of it.
21. Mix the cream with the remaining gravy.
22. Add paneer cubes. You can even fry paneer cubes in 1 to 2 tablespoons oil and then add.
23. Mix and then switch off the heat.
24. 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.
25. Serve methi chaman curry hot with roti or naan or paratha or tandoori roti. It also taste good with cumin rice or saffron rice or steamed basmati rice. More Paneer recipes

Matar paneerShahi paneerPaneer koftaPaneer tikka masalaPaneer butter masala

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Methi Chaman post from the blog archives first published in April 2018 has been updated and republished on December 2022.

title: “Methi Chaman " ShowToc: true date: “2024-09-06” author: “Ralph Febus”

I am sharing the method of making Kashmiri methi chaman without the addition of onions and garlic. I make methi chaman occasionally. So thought of sharing the recipe. I have a small pocket sized book which has many Kashmiri recipes. I have made some Kashmiri pandit recipes from this book and they were always good. This methi chaman recipe is also adapted from this book. There are many variations of making methi chaman. In the restaurants what one gets is a more Punjabi version of methi chaman with onions, tomatoes, cashews, cream etc. So this is a homely satvik recipe and not restaurant style. You can also check these similar recipes made with methi and which are popular in restaurants:

Methi paneerMethi malai paneerMethi matar malai

Since methi leaves are used, the gravy has some bitter tones. There is some bitterness but not too much of it. Addition of palak (spinach) does help in balancing the bitterness of the methi leaves. So I would suggest not skipping spinach. If the recipe is made only with methi leaves, it can be more bitter to taste and not palatable for some folks. You can also increase the amount of spinach leaves in the recipe. Primarily, both fenugreek leaves and spinach leaves (which is also added in a small quantity in this dish) are a winter produce in the rest of India. During the cold season, the markets are brimming with bundles of these fresh greens. There’s a certain charm in buying them this time of the year, and cooking them into sumptuous dishes, like this Methi Chaman. I also add some cream in the end to get slight hints of sweetness in the recipe. Though cream is not added in the authentic recipe. This methi chaman recipe is close to the authentic recipe if you skip cream. I have not fried the paneer cubes before adding in the gravy. But you can fry the paneer, if you want. You can also use tofu instead of paneer. Methi chaman curry is best served with rotis, parathas, naan. You can also have it with steamed rice or jeera rice or saffron rice.

How to make Methi Chaman

A) blanching methi and palak leaves

1. First rinse both methi leaves and palak leaves in water very well. Drain all the water. Use a colander or strainer while rinsing. You will need 3.5 cups methi leaves and ⅔ to ¾ cup roughly chopped spinach leaves.
2. In a pan heat 3 cups water till it starts boiling. Then keep the pan down.
3. Place the methi and palak leaves in the hot water. Immerse the greens in the hot water and blanch for 2 to 3 minutes.
4. 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
5. Again using pasta tongs place the leaves in a blender or grinder jar.
6. Without adding any water blend to a smooth puree. Keep aside.

Making methi chaman

7. Take 2 tablespoons mustard oil in a pan or kadai. Reduce the heat to a low and let the mustard oil begin to smoke.
8. Add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves.
9. Let the spices splutter.
10. Now switch off the heat and one by one add the following spice powders:

⅛ teaspoon turmeric powder (2 pinches)½ teaspoon dry ginger powder½ teaspoon garam masala powder (or Kashmiri garam masala powder)1 teaspoon Kashmiri red chilli powder1 teaspoon coriander powder1 teaspoon fennel powder 1 pinch of asafoetida (hing).

11. Stir and mix very well.
12. Add the methi-palak puree. Then switch on the heat and keep it to a low.
13. Stir and mix again.
14. Season with 2 teaspoons sugar and salt as per taste.
15. Mix again.
16. 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. The addition of ½ cup water will give a slightly thick gravy in this recipe.
17. Mix the water well with the gravy.
18. On a medium-low heat simmer the methi gravy.
19. Simmer for 9 to 10 minutes. The gravy will thicken and you will see oil specks on top. Stir occasionally.
20. Keep the heat to a low. Then add ¼ cup low fat cream (25% to 35% fat). If using heavy whipping cream, then add 2 tablespoons of it.
21. Mix the cream with the remaining gravy.
22. Add paneer cubes. You can even fry paneer cubes in 1 to 2 tablespoons oil and then add.
23. Mix and then switch off the heat.
24. 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.
25. Serve methi chaman curry hot with roti or naan or paratha or tandoori roti. It also taste good with cumin rice or saffron rice or steamed basmati rice. More Paneer recipes

Matar paneerShahi paneerPaneer koftaPaneer tikka masalaPaneer butter masala

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Methi Chaman post from the blog archives first published in April 2018 has been updated and republished on December 2022.