By Tarishi Shrivastava
August 2, 2024
Methi Chaman is a gravy-based dish from Kashmiri cuisine. Methi is fenugreek leaves, and chaman is paneer in the Kashmiri language. It is similar to palak paneer but has a distinct taste. Here is how to make it:
For Blanching 75 grams methi 40 grams palak 3 cups water 2 cups cold water
Other Ingredients 2 tsp mustard oil ½ tsp cumin seeds 1-inch cinnamon 3 cloves ⅛ tsp turmeric powder 1 tsp Kashmiri red chilli powder ½ tsp dry ginger powder ½ tsp Garam Masala 1 tsp Coriander Powder 1 tsp fennel powder ½ tsp asafoetida salt as required 2 tsp sugar 200 grams Paneer ¼ cup cream ¼ tsp Kasuri methi
Heat water till it starts boiling and place the leaves.
Blanch for 2 to 3 minutes. Remove and lace in cold water for 1 minute.
Blend to a smooth puree.
Heat a pan and smoke mustard oil.
Add cumin seeds, cinnamon, and cloves.
Add spices: turmeric, dry ginger, garam masala, red chili, coriander, fennel and asafoetida.
Add sugar and salt as per taste, and add water for gravy.
Simmer for 9-10 minutes. Stir and add cream and paneer cubes.
Serve it with paratha.