Kashmiri Methi Chaman


If you are bored of eating the regular Paalak Paneer or Aloo Methi, it’s time you tried the Kashmiri Methi Chaman. Prepared the Kashmiri way using fresh Methi leaves and crumbled paneer, this one’s surely gonna get to the top of your hit list!

Here’s the recipe:


A small bunch methi leaves
A small bunch spinach
200 grams paneer (crumbled)
1 medium onion (blended into a paste)
1 tablespoon ginger-garlic paste
Half teaspoon cumin seeds
A pinch of asafoetida (heeng)
2 green cardamoms (whole)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon fennel powder
1 teaspoon ginger powder
Half teaspoon garam masala
Half teaspoon Kashmiri laal mirch
Salt (to taste)
One cup water
4 tablespoons refined oil
Fresh cream, to garnish


Roughly chop the spinach and methi leaves (discard the stems) and boil in salted water for 5 mins. Strain, and when cool, blend coarsely. Keep aside.

Heat oil in a pan. Add cumin seeds, green cardamoms and asafoetida and fry till they splutter. Add ginger garlic paste and fry for a minute. Add the onion paste and fry till it turns golden brown. Add the spinach-methi mixture and stir for 5 mins. Add cumin powder, coriander powder, fennel powder, ginger powder, garam masala, Kashmiri laal mirch, salt and mix well. Finally add the crumbled paneer and half a cup of water. Mix well. Let it simmer on low heat for 5 mins. Turn off the heat, garnish with fresh cream and serve hot. Best eaten with naan or roti.

Eat, drink and be merry! 🙂


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