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Methi Chaman is a delectable side dish from Kashmiri cuisine. A no onion garlic, cubes of cottage cheese are dunked in a spinach and fenugreek gravy to give the classic dish. The slight bitterness of fenugreek leaves blends well with spinach puree and the topping of cream to give a good taste.

What is Methi Chaman?

Methi Chaman is a popular accompaniment from Kashmiri cuisine. Methi is fenugreek and chaman relates to cottage cheese in Hindi language. It is a no onion garlic recipe prepared by the Kashmiri pundits. It is mainly prepared during festivals and ceremonies. Both, fenugreek leaves and spinach leaves are used in the gravy. Spinach helps to balance the bitterness caused by methi leaves.

Difference between Palak Paneer and Methi Chaman

At the first glance, one cannot really make out whether it is methi chaman or palak paneer. Palak Paneer belongs to the North Indian cuisine. Palak paneer is prepared using spinach leaves along with onion, garlic and tomato. Methi Chaman is from the land of Kashmir. Here, both fenugreek and spinach are used, the authentic recipe does not use onion and garlic. But, today most people add them.

Winter greens

Come winter, and it is a joy to enjoy the wonderful weather. Fresh vegetables of all kind are available in plenty. Spinach, fenugreek, dill, mint are available regularly. Winter is the best season to enjoy good food. Alu Palak or Palak kofta curry is ideal with kulcha. I often use fresh fenugreek leaves to make this methi delight, it tastes awesome. The dry  stir fry using tur dal pairs well with jowar roti.

methi chaman

About the event:

Winter Fresh Vegetables is the theme for November at Shhh Secretly Cooking Challenge group. The theme was suggested by Preethi  of Preethis Cuisine. I loved her Thai soup that she recently shared in our fortnightly event.  My partner for this theme was Rafeeda AR, she gave me  fennel powder and cream as the secret ingredients and I have prepared this dish. Cumin and milk were the secret ingredients given by me and she has prepared the delicious Spinach soup.

Methi Chaman Recipe:

Ingredients:

• 2 cluster fenugreek
• 1 cluster spinach
• 4 green chilli
• 2 tbsp oil
• 1/2 teaspoon cumin
• 1 bay leaf
• 1 big cardamom
• 2 small cardamom
• 3 clove
• 1 inch cinnamon
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 teaspoon dhania powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon sugar
• salt
• 2 tsp cream
• 15 cubes of paneer

Method:

1. Blanch the fenugreek and spinach leaves.
2. Make a puree with green chillies.
3. Take mustard oil in a pan, add cumin. As it splutters put black cardamom, green cardamom, cloves, cinnamon, bay leaf.
4. Continue, with  turmeric powder, coriander powder, fennel powder, sugar and salt. Saute on low flame until the spices gives a good aroma.
5. Now, put the puree that was prepared earlier.
6. Adjust consistency, by adding some water.
7. Finally, add cream to it.
8. In a small pan, deep fry the paneer pieces and put them into it. Alternatively, paneer may be used by just thawing and boiling in water.
9. Serve Methi Chaman with roti, phulka or naan.

Print Pin

Methi Chaman

Methi Chaman is a popular side dish from Kashmiri cuisine. A no onion garlic recipe, it has the goodness of fenugreek and spinach along with cubes of cottage cheese.

Course accompaniment

Cuisine Kashmiri

Keyword accomapniments, kashmiri cuisine, methi chaman recipe, side dish

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 cluster fenugreek
• 1 cluster spinach
• 4 green chilli
• 2 tbsp oil
• 1/2 teaspoon cumin
• 1 bay leaf
• 1 big cardamom
• 2 small cardamom
• 3 clove
• 1 inch cinnamon
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 teaspoon dhania powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon sugar
• salt
• 2 tsp cream
• 15 cubes of paneer

Instructions

• Blanch the fenugreek and spinach leaves.
• Make a puree with green chillies.
• Take mustard oil in a pan, add cumin. As it splutters put black cardamom, green cardamom, cloves, cinnamon, bay leaf.
• Continue, with  turmeric powder, coriander powder, fennel powder, sugar and salt. Saute on low flame until the spices gives a good aroma.
• Now, put the puree that was prepared earlier.
• Adjust consistency, by adding some water.
• Finally, add cream to it.
• In a small pan, deep fry the paneer pieces and put them into it. Alternatively, paneer may be used by just thawing and boiling in water.
• Serve Methi Chaman with roti, phulka or naan.

Methi Chaman

f you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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