METHI CHAMAN

Methi Chaman is a Kashmiri cuisine delicacy prepared with fresh fenugreek leaves and paneer (cottage cheese) as key ingredients. Usually, onion and garlic are not used in Kashmiri recipes, but I have prepared a restaurant-style Methi Chaman, which is a little different from the traditional Kashmiri recipe. I have used spices that are commonly used in authentic Kashmiri recipes.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:

• 3 cups finely chopped fresh methi (fenugreek leaves)
• 2 cups fresh paneer cubes (approximately 200 grams)
• 2 finely chopped onions
• 3 finely chopped tomatoes
• 1 tbsp ginger garlic paste
• 1 tsp green chilli paste
• 3 tbsp cashew nut paste
• 1/2 cup fresh cream
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp fennel seeds powder
• 1/2 tsp dry ginger powder
• 1 tsp garam masala
• 1 tsp cardamom powder
• 1 tbsp kasuri methi
• 1 tbsp finely chopped coriander
• Salt to taste

Method:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add onions. Sauté until they turn translucent.
2. Further, add ginger garlic paste and sauté for a couple of minutes, followed by tomatoes and salt. Sauté until oil separates.
3. Then, add dry spices and green chilli paste. Mix and cook for one minute. Add methi leaves and mix well.
4. Add cashew nut paste and about half a cup of water. Cover and cook for 3-4 minutes.
5. It’s time to add cream and paneer. Mix and cook for a while.
6. Lastly, add kasuri methi, cardamom powder, and coriander. Mix and cook for a few seconds. Then, turn off the heat.
7. Serve hot.