Culinary Delight: Unveiling the Secrets Behind Kashmiri Methi Chaman

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Kashmiri Methi Chaman is a delightful North Indian dish that combines the earthy flavours of fenugreek leaves (methi) and paneer (Indian cottage cheese) with aromatic Kashmiri spices. This vegetarian delicacy is both nutritious and delicious, making it a popular choice for meals.

CourseMain Course
CuisineKashmiri, North Indian
Servings4
Preparation Time15 minutes
Cooking Time25 minutes
CaloriesApproximately 300 kcal per serving

Ingredients:

For the Methi Paste:

  • 2 cups fresh fenugreek leaves (methi), washed and chopped
  • 2-3 green chilies, chopped
  • 1-inch piece of ginger, grated
  • 1/4 cup water

For the Gravy:

  • 250g paneer (cottage cheese), cut into cubes
  • 2 tablespoons ghee (clarified butter) or oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1 cinnamon stick
  • 1/4 teaspoon asafoetida (hing)
  • 1 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon Kashmiri red chili powder (for color)
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • 1/2 cup tomato puree
  • Salt to taste
  • 1 cup water
  • 2 tablespoons fresh cream
  • Fresh coriander leaves for garnish

Method:

1. Preparing the Methi Paste:

  1. In a blender, combine the chopped fenugreek leaves, green chilies, and grated ginger.
  2. Add 1/4 cup of water and blend into a smooth paste. Set aside.

2. Cooking the Gravy:

  1. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
  2. Add the bay leaf, cloves, green cardamom pods, cinnamon stick, and asafoetida. Sauté for a minute.
  3. Add fennel seeds and continue to sauté.
  4. Add the prepared methi paste and cook for 5-7 minutes, or until the oil separates.
  5. Stir in turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and fennel powder. Mix well.
  6. Add tomato puree and cook until the oil separates from the masala.

3. Adding Paneer and Finishing:

  1. Gently add the paneer cubes and coat them with the masala.
  2. Pour in 1 cup of water and simmer for 5-7 minutes to allow the flavors to meld.
  3. Add salt to taste and stir in fresh cream. Mix well.

4. Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve Kashmiri Methi Chaman hot with roti or rice for a delicious and aromatic meal.

Enjoy the rich and aromatic flavors of Kashmiri Methi Chaman, a classic North Indian dish that combines the goodness of fenugreek leaves and paneer in a creamy and flavorful gravy.

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