Methi Chaman (Paneer in Fenugreek & Spinach Gravy)

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 40 minutes
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Soft paneer cubes in a rich fenugreek and spinach gravy. Methi Chaman is a classic and flavorful dish from the Kashmiri cuisine. Try out my version of the recipe that is just as easy to make at home.


  • 2 cups chopped fenugreek leaves (methi)
  • 2 cups chopped spinach leaves (palak)
  • 200 gms paneer (cottage cheese) cut into cubes
  • 3 tbsp mustard oil
  • 1 tsp cumin seeds (jeera)
  • 1 medium onion finely chopped
  • 1-2 chopped green chillies
  • 1/4 tsp hing (asafoetida)
  • 1 tsp sugar
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp fennel powder (saunf)
  • 1/2 tsp ginger powder (sonth)
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp salt
  • 1/2 cup water
  • 2 tbsp cream

Whole garam masala

  • 3 cloves
  • 5 peppercorns
  • 1" piece of cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 2 bay leaves (tej patta)


  • To begin, clean and wash the fenugreek and spinach leaves. Blanch the leaves in boiling water. Remove into a bowl with ice-cold water so that they retain color. Drain and puree into a smooth paste and keep aside.
  • Heat mustard oil to the smoking point and let it cool.
  • Add in cumin seeds and whole garam masala. Allow them to crackle.
  • Add finely chopped onions and green chillies. Saute.
  • Add in asafoetida (hing) and mix well.
  • Next, add in the pureed fenugreek and spinach. Mix well and saute for a minute or two.
  • Now add in sugar. This ensures that the gravy retains its color.
  • Add in the dry masalas – cumin powder, coriander powder, fennel powder, ginger powder, Kashmiri red chilli powder, garam masala powder, salt, and turmeric powder. Mix well and saute for a few minutes. Cover with a lid and cook until the liquid dries up.
  • Once the oil starts appearing on the sides, add in about half a cup of water. Use can use this water to rinse the blender jar. Mix well.
  • Once the gravy starts to bubble, and in the paneer. Mix until the pieces are well coated. Cover with a lid and cook some more so that the paneer soaks in the flavors.
  • Finally, add in cream and mix well. Saute for a minute. Adjust the gravy as required.
  • Methi Chaman is ready to serve. Serve hot with paranthas or naans.



  • The classic recipe does not include onions but I add them for added texture and flavor. If you want, you can leave them out.

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