Introduction

I still remember the first time I made Methi Chaman. I had seen this dish on many restaurant menus. It looked so green and beautiful, I wanted to try it at home. When I made it for the first time, the smell of saunf and jeera frying in oil filled the kitchen. It felt like I was in a restaurant.

Methi Chaman is a dish from Kashmir. The name ‘Chaman’ means garden or greenery. This dish is full of green color and flavor. It has methi (fenugreek leaves), paneer, and a creamy gravy. It tastes so good and looks fancy too.

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Ingredients of Methi Chaman

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 3–4 people

• 2 tbsp oil
• 1 tsp saunf (fennel seeds)
• 1/2 tsp jeera (cumin seeds)
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chilli, finely chopped
• 2 medium tomatoes, chopped
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1 tsp kasuri methi
• 1 cup fresh methi leaves, chopped
• 1/4 cup cashew paste (made from boiled cashews)
• 1/2 cup water (adjust as needed)
• Salt to taste
• 200g paneer, cut into cubes
• 2 tbsp fresh cream
• 1 tbsp ghee

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Instructions of Methi Chaman

Step 1. Prepare the Tadka (Tempering)

First, heat 2 tablespoons of oil in a pan. When the oil is hot, add 1 teaspoon of saunf (fennel seeds) and 1/2 teaspoon of jeera (cumin seeds). Let them crackle and release their aroma. This saunf and jeera combination gives a special restaurant-style flavour and goes really well with methi. It’s the base that makes the dish aromatic right from the start.

Step 2. Sauté the Onion Mixture

Now add 1 finely chopped onion to the pan. Cook it on medium flame for 5 to 7 minutes until the onions turn golden brown. This step brings sweetness and depth to the gravy. Once the onions are well browned, add 1 tablespoon of ginger-garlic paste and 1 chopped green chilli. Cook this mixture for another minute or so until the raw smell disappears. This forms the main base of the gravy.

Step 3. Add Tomatoes and Dry Masalas

Now add 2 chopped tomatoes to the pan. Cook the tomatoes well until they become soft and blend into the onion mixture. Then add 1/4 teaspoon of haldi (turmeric), 1/2 teaspoon of red chilli powder, 1/2 teaspoon of garam masala, and 1 teaspoon of kasuri methi. Mix everything nicely and let it cook. These masalas give the gravy its deep color and strong, rich flavour.

Step 4. Cook Fresh Methi

Now add 1 cup of freshly chopped methi (fenugreek leaves). Cook it well with the masala base. Make sure you sauté it until its bitterness goes away and it becomes soft and flavorful. This step is very important because methi can be bitter if undercooked. The trick is to cook it until the water releases and dries up, and the leaves blend nicely with the masala.

Step 5. Add Cashew Paste and Simmer

Add 1/4 cup of boiled cashew paste to the pan. Mix it well with the gravy. Be careful—if the cashew paste is too thick or not stirred properly, it can burn easily. Add 1/2 cup of water to thin it out and let the gravy cook for 3–4 minutes. Also add salt to taste. This cashew paste adds body, richness, and a creamy texture to the Methi Chaman gravy.

Step 6. Finish with Paneer, Cream & Ghee

Now it's time to add the paneer. Cut 200 grams of paneer into cubes and gently add them to the simmering gravy. Add 2 tablespoons of fresh cream and 1 tablespoon of ghee. Mix everything softly and carefully so the paneer doesn’t break. Let it simmer for 1–2 minutes and your restaurant-style Methi Chaman is ready. Serve hot with paratha or jeera rice and enjoy!

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About the Recipe

Methi Chaman is a rich and tasty recipe made with fresh methi and soft paneer. First, I heat some oil in a pan. Then I add some saunf (fennel seeds) and jeera. This gives a very nice smell and taste to the dish.

After that, I add chopped onions and cook them until they turn golden brown. It takes about 5 to 7 minutes on medium flame. Then I add ginger-garlic paste and green chilli. I let them cook for some time.

Next, I add chopped tomatoes. At this stage, I have not added any dry masala yet. Once the tomatoes are a little soft, I add haldi, red chilli powder, garam masala, and a bit of kasuri methi.

Now I add the main ingredient—fresh chopped methi. I cook it well so that the bitterness goes away. The smell at this point is amazing.

Then I add boiled cashew paste. This makes the gravy thick and creamy. I also add some water and cook everything for 3 to 4 minutes. I add salt to taste.

After that, I add paneer cubes and a little cream. Finally, I add some ghee. The gravy becomes rich, green, and full of flavor.

This dish is now ready to serve. You can enjoy it with paratha. It looks like a restaurant-style dish and tastes even better at home.

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Cooking Tips

• Use saunf and jeera for tadka. It gives a restaurant-style flavor.
• Cook the onions till they turn golden brown for a rich taste.
• Always cook fresh methi properly to remove bitterness.
• Make sure cashew paste is not too thick, or it can burn.
• Add cream and ghee at the end for a smooth finish.

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Pairing Guide

Methi Chaman tastes best with paratha. You can also enjoy it with butter naan or roti.

It also goes well with jeera rice or simple steamed rice.

To drink, you can have chaas or lassi with it. It balances the rich taste of the gravy.

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Frequently Asked Questions

1. What is Methi Chaman?

Methi Chaman is a Kashmiri dish made with methi (fenugreek leaves), paneer, and a creamy green gravy.

2. Why is it called Methi Chaman?

‘Chaman’ means garden. The dish is full of green color and fresh flavor, like a garden.

3. Can I use kasuri methi instead of fresh methi?

If you do not get fresh methi, you can use kasuri methi. But fresh methi gives a better taste.

4. How can I remove bitterness from methi?

Cook methi properly with the masala. The bitterness will go away after cooking.

5. What gives the gravy its thickness?

Boiled cashew paste makes the gravy thick and creamy.

6. What should I be careful about when using cashew paste?

If the paste is too thick, it can burn. If it is too watery, it can form lumps. Mix it well before adding.

7. When should I add the dry masala?

Add haldi, red chilli powder, and garam masala after tomatoes are a bit cooked.

8. What gives Methi Chaman its rich taste?

Cashew paste, cream, and ghee make the gravy rich and tasty.

9. Can I make and store methi for later?

Yes. Cook methi with a little garlic, let it cool, and store it in the freezer. Use it anytime.

10. What should I serve with Methi Chaman?

You can serve Methi Chaman with paratha, naan, or rice. Have chaas or lassi with it for a perfect meal.

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