Paneer Methi Chaman Recipe
Kashmiri Paneer chamanRecipe is a traditional Kashmiri dish made with paneer and methi leaves and is an absolute delight. Get this Kashmiri taste on your dining table with this recipe. Here is how to make Paneer Chaman Recipe (Step by Step). another recipe from chicken-e-pandit.
What is Methi?
Methi also is known as fenugreek in English is one popular vegetable that is used in all parts of India. Whether as leaves or seeds in the spice mix, it is high on nutrition and when combined with other vegetables makes for a healthy meal.
Methi also helps increase body heat, a major reason for its versatile use in the valley. Paneer Chaman is a traditional Kashmiri dish made by using fresh methi leaves and spinach leaves.
What is Chaman?
Chaman is paneer (Indian Cottage Cheese) in Kashmiri and this combination of methi and paneer is a killer. It is prepared like Palak Paneer, another popular North Indian dish and can be enjoyed with roti, phulkas, Paratha or just plain white rice.
My kid just like other kids, does not like eating methi ki sabzi, but when I make Kashmiri Methi Chaman, he eats it without a complaint. As Kashmiri Paneer Chaman is made by using both methi leaves and spinach, it does not taste bitter.
Instead, it has such a soothing flavor that one feels like eating it again and again. Whenever I have these fresh greens at my home, I make sure to prepare Kashmiri Paneer chamanfor either lunch or dinner and my family enjoys eating it!
If you have never tried this combination before then do prepare Paneer Paneer Chaman this time and try it out, here’s how it is made:
Tips to make best Methi Chaman
This recipe is a traditional recipe to make Paneer Chaman in Authentic Kashmiri Style. It is made in mustard oil and spices like fennel and dry ginger are added to it like in most Kashmiri Dishes.
The one served at most restaurants and mentioned in many websites is a far cry from the real deal but if you like that taste, make the gravy similar to palak paneer but with methi in it. You can also add some fresh cream, honey and lemon juice for a restaurant-style taste.
Kashmiri methi paneer chaman
Sometimes the methi leaves are very bitter and they can result in the final curry to be bitter too. Please make sure to use the nonbitter methi leaves if you do not like the bitter taste.
Soak the fried paneer in hot water as soon as it comes out of the frying pan. It will make it very soft.
Do not overcook the spinach and methi in water. Also, do not forget to add a tsp of sugar in the water. It helps to retain the color of the greens.
After adding the spinach and methi puree, do not cook the curry for a long time.
Everyday Kashmiri version of Paneer Chaman Recipe
Heat 2 tbsp mustard oil in a pan. Add hing, garlic, dry red chilies, and chopped methi and spinach. Cook for 3-4 minutes. Add 2 cups of water, black cardamom, cinnamon, dry ginger powder, turmeric powder, red chili powder, and salt. Cook until water is reduced to half. Add fried cottage cheese and cook until the curry dries out. Fry for another 2-3 minutes.
- 1. 2 teaspoons mustard oil
- 2. 300 grams paneer/cottage cheese
- 3. 2 black cardamoms
- 4. 4 green cardamoms
- 5. 2 bay leaves
- 6. 1/4th teaspoon cinnamon powder
- 7. 1 1/2 cup tomato puree
- 8. 2 pinches Heeng (asafoetida)
- 9. 1/4 teaspoon dry ginger powder
- 10. 1/2 teaspoon salt or to taste
- 11. 1 teaspoon Paneer masala
- 12. 1 teaspoon Kashmiri red chili powder
- 13. 1 tablespoon saunf powder (aniseed powder)
- 14. 1 cup water or as needed
- 15. 1/4 cup milk
- 16. 1 cup oil for frying paneer
- 17. 1 teaspoon coriander leaves chopped for the garnish
- 18. 1 sprig mint leaves
how to make Paneer Chaman
- Using a food processor, grind tomatoes, onion, garlic, and ginger to a fine paste.
- Heat 2 tablespoons of the oil, and fry the paneer until golden brown. Remove from the pan and add the rest of the oil.
- Add cumin seeds and asafoetida. Once the cumin starts to change color, add cinnamon, cloves, cardamom and bay leaves. Add the tomato-onion paste and cook for 10-15 minutes, until vegetables are well softened.
- Add fennel, chili, turmeric, sugar, and salt. Cook another 3 minutes.
- Add paneer and garam masala. Cook another 3 minutes.
- Serve with rice or roti (Indian flatbread).