Methi Chaman is a delicious gravy based dish from the Kashmiri cuisine. Methi is Fenugreek and Chaman in Kashmiri is paneer/ cottage cheese. Paneer is cooked in a puree of fenugreek and Palak/ spinach leaves and spices. It is served with rice or any Kashmiri flat bread.
Ingredients:
1 tsp Fennel seeds
1tsp Coriander seeds
1 tsp dry ginger powder
1 inch piece of cinnamon
4 cloves
2 cardamom pods
400 gms malai paneer cubed
A small bunch of methi leaves
A small bunch of Palak
1tsp Kashmiri red chilly powder
1/4 tsp turmeric powder
1 tsp garam masala
A large pinch of Hing/ asafoetida
2 tsps sugar
1/2 teaspoon Shahjeera
2 tbsps Ghee/ clarified butter
15 cashewnuts
Salt
Water as required.
Method:
Tip the fennel seeds, coriander seeds, cinnamon, cloves, cardamom, dry ginger powder in the blender jar and grind it into a fine powder. Keep it aside.
Bring a cup of water to boil. Add the methi and spinach leaves and cook them till they wilt. Immediately transfer them into ice cold water. Allow them to soak for about two minutes. Drain the water and transfer the methi and palak leaves into a blender jar, and blend them to a smooth puree. Keep it aside. Blend cashewnuts to a smooth paste with just enough water to blend them. Keep aside.
Heat ghee in a pan. Add the Shahjeera and after it crackles add the powdered spice mix and toss for a few seconds on a very gentle flame taking care to see that the spices don’t burn. Immediately add the methi- palak puree and about a cup of water. Bring to a boil and simmer for about five minutes. Add salt, sugar, chilly and turmeric powders, Hing and garam masala. Allow to simmer for a couple of minutes. Drop in the cubed paneer, cashew paste and mix thoroughly. Check for salt. Allow the Methi Chaman to gently boil for a couple of minutes. Adjust consistency by adding water as per preference. Serve Methi Chaman hot with rice or Roti.
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