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methi chaman

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
Cook Time 20 minutes


  • 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


  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.