Methi Chaman (Paneer & Fenugreek Curry)

A harmonious blend of fresh fenugreek leaves (methi) and succulent paneer cubes, Methi Chaman is a signature curry from Kashmiri-inspired cookery. Its vibrant colour and balanced flavours—slightly bitter notes from fenugreek, sweetness from cream, and warmth from aromatic spices—make it a festive yet comforting main dish. In this guide, you’ll find a meticulous, step‑by‑step method to prepare restaurant‑quality Methi Chaman, complete with professional tips and serving suggestions.

Ingredients

For the Fenugreek Puree

• 250 g fresh methi leaves (fenugreek), washed and roughly chopped

• 100 g spinach (optional, to mellow bitterness), washed and chopped

• 2–3 green chillies, slit (adjust to taste)

• 2 tablespoons water (for blending)

For the Spice Paste

• 2 tablespoons oil (vegetable or sunflower)

• 1 medium onion, roughly chopped

• 4–5 garlic cloves

• 1 inch piece ginger, peeled and chopped

• ¼ cup cashew nuts, soaked for 15 minutes then drained

For the Curry

• 2 tablespoons ghee (clarified butter) or oil

• 1 bay leaf

• 2 cardamom pods

• 1 small cinnamon stick

• 1 teaspoon cumin seeds

• ¼ teaspoon asafoetida (hing)

• 1 teaspoon coriander powder

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder (adjust to heat preference)

• 200 g paneer, cut into 1 cm cubes

• 1 cup tomato puree

• ½ cup water (or more, for desired consistency)

• ½ cup fresh cream (or coconut cream for vegan option)

• 1 teaspoon garam masala

• Salt, to taste

• 2 teaspoons dried fenugreek leaves (kasoori methi), crushed

• 2 tablespoons chopped coriander leaves, for garnish

Equipment & Prep

1. Heavy‑bottomed pan or kadhai

2. Blender for pureeing

3. Fine sieve (optional, for smoother gravy)

4. Serving bowl and ladle

Chef’s Note: Use fresh, tender methi for better texture. If you prefer less bitterness, blanch the chopped leaves in boiling water for 1 minute, then shock in ice water before pureeing.

Step‑by‑Step Method

1. Preparing the Green Puree

1. Combine chopped methi, spinach (if using), and green chillies in a blender.

2. Add 2 tablespoons water and blitz into a smooth, vibrant green puree.

3. Transfer to a bowl and set aside.

2. Crafting the Spice Paste

1. Heat 2 tablespoons oil in the pan over medium heat.

2. Sauté onion, garlic, ginger, and soaked cashews for 4–5 minutes until golden and aromatic.

3. Cool slightly, then blend to a fine paste (add a teaspoon of water if necessary).

3. Tempering Whole Spices

1. Wipe the pan clean and heat ghee or oil on low heat.

2. Add bay leaf, cardamom, cinnamon, cumin seeds, and asafoetida.

3. Listen for cumin to crackle—this releases its essential oils.

4. Building the Gravy

1. Increase heat to medium and stir in the prepared spice paste.

2. Cook for 3–4 minutes, stirring constantly, until the paste darkens slightly and oil begins to separate.

3. Add coriander powder, turmeric, and red chili powder. Stir well to coat the paste evenly.

5. Incorporating Tomato & Puree

1. Pour in the tomato puree and ½ cup water.

2. Bring to a gentle simmer, then add the fenugreek‑spinach puree.

3. Cook for 5–6 minutes on low heat, stirring occasionally, until the mixture thickens into a cohesive gravy.

6. Finishing Touches

1. Gently fold in paneer cubes, ensuring each piece is coated in the gravy.

2. Pour in fresh cream and sprinkle crushed kasoori methi.

3. Simmer for another 2–3 minutes—avoid vigorous boiling to keep the cream silky.

4. Sprinkle garam masala and adjust salt.

   

Serving & Presentation

• Garnish generously with chopped coriander leaves and a swirl of cream.

• Serve hot in a shallow bowl, accompanied by jeera rice, steamed basmati rice, or hot buttered rotis.

• Presentation Tip: Drizzle a few drops of bright green oil (mint‑fenugreek infused) on top for a striking contrast.

Variations & Tips

• Vegan Option: Replace paneer with firm tofu and fresh cream with coconut or cashew cream.

• Nut‑Free: Omit cashews and increase yogurt (strained) to maintain creaminess.

• Spice Balance: If the curry is too bitter, add a pinch of sugar or increase cream.

• Meal Prep: Gravy can be made ahead and refrigerated; add paneer just before serving to retain its texture.

Storage & Reheating

• Refrigerate leftover curry in an airtight container for up to 2 days.

• Reheat gently on low flame, stirring in a splash of water or cream to rejuvenate the sauce.

Methi Chaman is more than a curry—it’s a celebration of balanced flavors and textures, perfect for special occasions or elevating everyday meals. Follow these detailed steps, and you’ll consistently achieve a dish worthy of any restaurant menu. Enjoy your culinary creation

!