Methi Chaman (Paneer in Fenugreek & Spinach Gravy)
Servings: 2 people
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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