Methi Chaman

Methi chaman recipe with step-by-step pics. Methi chaman is a scrumptious gravy based mostly dish from the Kashmiri pandit delicacies. Methi is fenugreek leaves and chaman is paneer in Kashmiri language. The making of this iconic dish will be in comparison with the making of Palak Paneer. The truth is, the primary have a look at this Kashmiri fashion inexperienced curry, and there are possibilities you’ll confuse it with the North Indian fashion palak paneer.

I’m sharing the strategy of constructing Kashmiri methi chaman with out the addition of onions and garlic. I make methi chaman sometimes. So considered sharing the recipe.

I’ve a small pocket sized e-book which has many Kashmiri recipes. I’ve made some Kashmiri pandit recipes from this e-book they usually had been at all times good. This methi chaman recipe can also be tailored from this e-book.

There are numerous variations of constructing methi chaman. Within the eating places what one will get is a extra Punjabi model of methi chaman with onions, tomatoes, cashews, cream and many others. So this can be a homely satvik recipe and never restaurant fashion. It’s also possible to verify these comparable recipes made with methi and that are standard in eating places:

Since methi leaves are used, the gravy has some bitter tones. There’s some bitterness however not an excessive amount of of it. Addition of palak (spinach) does assist in balancing the bitterness of the methi leaves. So I might recommend not skipping spinach.

If the recipe is made solely with methi leaves, it may be extra bitter to style and never palatable for some people. It’s also possible to improve the quantity of spinach leaves within the recipe.

Primarily, each fenugreek leaves and spinach leaves (which can also be added in a small amount on this dish) are a winter produce in the remainder of India. In the course of the chilly season, the markets are brimming with bundles of those recent greens. There’s a sure attraction in shopping for them this time of the yr, and cooking them into luxurious dishes, like this Methi Chaman.

I additionally add some cream ultimately to get slight hints of sweetness within the recipe. Although cream shouldn’t be added within the genuine recipe. This methi chaman recipe is near the genuine recipe for those who skip cream.

I’ve not fried the paneer cubes earlier than including within the gravy. However you’ll be able to fry the paneer, if you need. It’s also possible to use tofu as a substitute of paneer.

Methi chaman curry is greatest served with rotis, parathas, naan. It’s also possible to have it with steamed rice or jeera rice or saffron rice.

Step-by-Step Information

Find out how to make Methi Chaman

A) blanching methi and palak leaves

1. First rinse each methi leaves and palak leaves in water very nicely. Drain all of the water. Use a colander or strainer whereas rinsing. You will have 3.5 cups methi leaves and ⅔ to ¾ cup roughly chopped spinach leaves.

2. In a pan warmth 3 cups water until it begins boiling. Then hold the pan down.

3. Place the methi and palak leaves within the sizzling water. Immerse the greens within the sizzling water and blanch for two to three minutes.

4. With the assistance of pasta tongs, raise the blanched leaves. place the blanched leaves in chilly water. Preserve the leaves in chilly water for 1 minute.

Making puree

5. Once more utilizing pasta tongs place the leaves in a blender or grinder jar.

6. With out including any water mix to a clean puree. Preserve apart.

Making methi chaman

7. Take 2 tablespoons mustard oil in a pan or kadai. Cut back the warmth to a low and let the mustard oil start to smoke.

8. Add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves.

9. Let the spices splutter.

10. Now swap off the warmth and one after the other add the next spice powders:

• ⅛ teaspoon turmeric powder (2 pinches)
• ½ teaspoon dry ginger powder
• ½ teaspoon garam masala powder (or Kashmiri garam masala powder)
• 1 teaspoon Kashmiri pink chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel powder
• 1 pinch of asafoetida (hing).

11. Stir and blend very nicely.

12. Add the methi-palak puree. Then swap on the warmth and hold it to a low.

13. Stir and blend once more.

14. Season with 2 teaspoons sugar and salt as per style.

15. Combine once more.

16. Add ½ to ⅔ cup water or add as required. You can also make the gravy thick or like palak paneer consistency by including much less or extra water. The addition of ½ cup water will give a barely thick gravy on this recipe.

17. Combine the water nicely with the gravy.

18. On a medium-low warmth simmer the methi gravy.

19. Simmer for 9 to 10 minutes. The gravy will thicken and you will notice oil specks on prime. Stir sometimes.

20. Preserve the warmth to a low. Then add ¼ cup low fats cream (25% to 35% fats). If utilizing heavy whipping cream, then add 2 tablespoons of it.

21. Combine the cream with the remaining gravy.

22. Add paneer cubes. You may even fry paneer cubes in 1 to 2 tablespoons oil after which add.

23. Combine after which swap off the warmth.

24. Lastly crush ¼ teaspoon kasuri methi. Including kasuri methi offers a very good aroma to the dish. However you’ll be able to skip for those who wouldn’t have kasuri methi leaves. Combine once more.

25. Serve methi chaman curry sizzling with roti or naan or paratha or tandoori roti. It additionally style good with cumin rice or saffron rice or steamed basmati rice.

Extra Paneer recipes

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This Methi Chaman submit from the weblog archives first printed in April 2018 has been up to date and republished on December 2022.

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