Methi Chaman
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
259 kcal
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Course
Main Course
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Cuisine
Indian
Methi Chaman
Description
This recipe begins by blanching fenugreek (methi) and spinach leaves to soften their flavors and colors, then immerses them briefly in cold water to retain freshness before pureeing them into a smooth green paste. The spice base is built using mustard oil heated to smoking point, whole spices like cumin seeds, cinnamon, and cloves, which produce a depth of aroma. After tempering spices, powdered spices including turmeric, Kashmiri red chili, ginger powder, garam masala, coriander, fennel, and asafoetida are added to enhance flavor complexity.
Paneer cubes are incorporated into this spiced green sauce, which is then simmered with water to adjust consistency. Cream is stirred in towards the end, adding smoothness and mellowing the spices further. Kasuri methi (dried fenugreek leaves) can be added for an additional layer of fenugreek aroma. The dish balances the earthy bitterness of the fenugreek and palak with the creamy texture of paneer and rich spice blend.
Methi Chaman pairs well with Indian breads or rice, serving as a flavorful vegetarian entrée. The recipe requires careful timing during blanching and attention to tempering spices to develop the characteristic layered flavors.
Ingredients
for blanching
- 75 grams fenugreek leaves or 3.5 cups methi leaves (fresh fenugreek leaves
- 40 grams spinach or about ⅔ to ¾ cup roughly chopped spinach leaves, palak
- 3 cups water for blanching
- 2 cups water cold
other ingredients
- 2 tablespoons mustard oil - can also use sunflower oil or ghee
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 3 cloves
- ⅛ teaspoon turmeric powder or 2 pinches
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon ground ginger saunth powder, dry powder
- ½ teaspoon garam masala or kashmiri garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- 1 asafoetida hing, pinch
- ½ to ⅔ cup water or add as required
- salt as required
- 2 teaspoons sugar or add as per taste
- 200 grams paneer
- ¼ cup cream or 2 tablespoons heavy whipping cream, low fat, 25% to 35% fat
- ¼ teaspoon kasuri methi – optional
Instructions
blanching methi and palak leaves
- First rinse both methi leaves and palak leaves in water very well. Drain all the water. Use a colander or strainer while rinsing.
- In a pan heat 3 cups water till it starts boiling. Then keep the pan down.
- Place the methi and palak leaves in the hot water. Immerse the greens in the hot water and blanch for 2 to 3 minutes.
- With the help of pasta tongs, lift the blanched leaves. Place the blanched leaves in cold water. Keep the leaves in cold water for 1 minute.
making puree
- Again using pasta tongs place the leaves in a blender or grinder jar.
- Without adding any water blend to a smooth puree. Keep aside.
making methi chaman
- Take 2 tablespoons mustard oil in a pan or kadai. Reduce the flame to a low and let the mustard oil begin to smoke.
- Then add ½ teaspoon cumin seeds, 1 inch cinnamon and 3 cloves. let the spices splutter.
- Now switch off the flame and one by one add the following spice powders – ⅛ teaspoon turmeric powder, ½ teaspoon dry ginger powder, ½ teaspoon garam masala powder (or kashmiri garam masala powder), 1 teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder and 1 pinch of asafoetida (hing).
- Mix very well.
- Add the methi-palak puree. Then switch on the flame and keep it to a low. Mix again.
- Season with 2 teaspoons sugar and salt as per taste. mix again.
- Add ½ to ⅔ cup water or add as required. You can make the gravy thick or like palak paneer consistency by adding less or more water. Addition of ½ cup water will give a slightly thick gravy in this methi chaman recipe.
- Mix the water well with the gravy.
- On a medium-low flame simmer the methi gravy.
- Simmer for 9 to 10 minutes. The gravy will thicken and you will see oil specks on top. Stir occasionally.
- Keep the flame to a low. Then add ¼ cup low fat cream.
- Mix the cream with the remaining gravy.
- Add paneer cubes. You can even fry paneer cubes in 1 to 2 tablespoons oil and then add.
- Mix and then switch off the flame.
- Lastly crush ¼ teaspoon kasuri methi. Adding kasuri methi gives a good aroma to the dish. But you can skip if you do not have kasuri methi leaves. Mix again.
- Serve methi chaman with roti or naan or paratha. While serving you can top with some cream or some grated paneer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 922mg | 38% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1195IU | 24% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 349mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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