Kashmiri Methi Chaman | Methi Chaman Curry2021-02-21
- Servings: 4
- Prep Time: 5m
- Cook Time: 25m
- Ready In: 30m
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This information is per serving.
Serving Size1 Cup
Methi Chaman is a traditional Kashmiri dish cooked with paneer, fenugreek leaves, and spinach. Methi is fenugreek leaves and Chaman is paneer in the Kashmiri language. Serve methi Chaman with roti or naan or paratha.
- 1 Cup Methi
- 1 Cup Spinach
- 100 Grams Grated Paneer
- 2 Teaspoons Oil
- 2 Teaspoons Butter
- 2 Cinnamon Sticks
- 1/2 Teaspoon Shah Jeera
- 1/2 Teaspoon Green Chili Paste
- 1/2 Cup Finely Chopped Onions
- 1/2 Teaspoon Ginger garlic paste
- 1/4 Teaspoon Turmeric Powder
- A pinch of Ginger Powder
- 1/2 Teaspoon Jeera Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Red Chili Powder
- Salt as per taste
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Butter
- 1 Teaspoon Fresh Cream
Boil water and add 1 cup methi, 1 cup spinach. Cook for 5 minutes. Take it out and put it into cold water. Make a smooth paste and keep it aside.
Heat 2 teaspoon oil and 2 butter. Add 2 cinnamon sticks, 1/2 teaspoon shah Jeera, 1/2 teaspoon green chili paste, and 1/2 cup finely chopped onions.
Sauté the onions until light golden brown.
Add 1/2 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, and sauté until the rawness goes away.
Add a pinch of ginger, 1/2 teaspoon Jeera powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, salt as per taste, and 1/2 teaspoon garam masala. Sauté for 1 minute.
Add methi spinach paste and 1/2 cup water—Cook for 2 minutes.
Add 100 grams grated paneer and mix well.
Add 1 teaspoon butter, 1 teaspoon fresh cream, and mix well.
Turn off the stove and enjoy the methi Chaman with Roti or Naan.