By Shreya Sarpal
May 30, 2026
Paneer Methi Chaman combines soft paneer cubes with fresh methi leaves, milk, cream, and gentle Kashmiri spices for a rich, slightly sweet curry that tastes creamy, aromatic, and perfect with naan, jeera rice, or buttery phulkas on slow family dinners
250 grams paneer cubes 2 cups chopped methi leaves 2 tablespoons oil 1 tablespoon butter 1 teaspoon cumin seeds 1 finely chopped onion 1 teaspoon ginger garlic paste 2 chopped green chillies 1 teaspoon fennel powder 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon garam masala 1 cup milk 1/2 cup fresh cream Salt as needed
Blanch methi leaves in hot water for 2 minutes and squeeze out all excess water.
Heat oil and butter before sautéing cumin, onions, ginger garlic paste, and green chillies until fragrant.
Add turmeric, coriander powder, fennel powder, and salt before cooking the masala for 2 minutes.
Pour in milk, cream, methi leaves, and paneer cubes before simmering gently until creamy.
Sprinkle garam masala on top and serve hot with naan or jeera rice.