How to make Methi Chaman - A healthy dish this - paneer cooked with fenugreek leaves and spinach.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fenugreek leaves (methi) (मेथी), Paneer (cottage cheese) (पनीर)

Cuisine : Kashmiri

Course : Main Course Vegetarian

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Methi Chaman Recipe Card

Methi Chaman

Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

For more recipes related to Methi Chaman checkout Sukhi Metho Wadiyaan, Methi Kela Sev. You can also find more Main Course Vegetarian recipes like Gulab Jamun Ki Subzi, Soya Kheema Matar, Paneer Bhurji Lasagna, Kasoori Methi Paneer.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Chaman Recipe

  • Fenugreek leaves (methi) roughly chopped 1 medium bunch

  • Paneer (cottage cheese) 150 grams

  • Ghee 1 1/2 tablespoons

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Garlic finely chopped 1 tablespoon

  • Salt to taste

  • Buttermilk 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • White pepper powder 1/4 teaspoon

  • Spinach puree 1/2 cup


Step 1

Heat ghee in a non-stick pan, add caraway seeds, garlic and fenugreek leaves. Mix well and sauté for 2 minutes.

Step 2

Add salt and mix again. Sauté for 2-3 minutes and add buttermilk. Mix and cook for 4-5 minutes.Cut paneer into ½ inch triangles.

Step 3

Add turmeric powder, red chilli powder, green cardamom powder and white pepper powder to the fenugreek leaves in the pan. Mix well and cook for 3-4 minutes.

Step 4

Add spinach puree and mix. Add paneer and mix well. Cook for 2-3 minutes more. Serve hot.