Traditional Kashmiri Paneer Methi Chaman Recipe | Flavourful Fenugreek Leaves in Creamy Paneer

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Kashmiri Paneer Methi Chaman is a delightful and flavourful dish originating from the picturesque state of Jammu and Kashmir. This recipe combines the richness of paneer (Indian cottage cheese) with the bitter yet aromatic flavour of methi (fenugreek leaves), all wrapped in a creamy and slightly spicy sauce. The dish is a perfect blend of Kashmiri spices and is often served at special occasions and festivals.

Details

Course Main Course
Cuisine from which Indian State or country Kashmiri, Jammu and Kashmir, India
Servings 4-6 people
Preparation time 20 minutes
Cooking time 25 minutes
Calories Approximately 350 per serving

Ingredients

  • 250g paneer, cut into small cubes
  • 2 cups fresh methi leaves (or 1 cup dried methi leaves soaked in water)
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon fennel powder (optional, but traditional in Kashmiri cuisine)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt, to taste
  • 2 tablespoons vegetable oil or ghee
  • 2 tablespoons butter (optional)
  • 2 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon kasoori methi (dried fenugreek leaves, crushed)
  • 2 tablespoons cream or half-and-half (optional)
  • Fresh cilantro, for garnish

Method

  1. Heat 1 tablespoon of oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  2. Add the chopped onions and sauté until they turn golden brown.
  3. Add the chopped green chilies and sauté for another minute.
  4. Add the chopped tomatoes and cook until they are soft and the mixture is well combined.
  5. Add the coriander powder, garam masala powder, fennel powder (if using), turmeric powder, and red chili powder. Mix well and cook for about 2 minutes.
  6. Add the methi leaves (fresh or soaked and drained) and cook until they are well combined with the spice mixture.
  7. Add the paneer cubes and gently mix them with the methi and spice mixture. Cook for about 5 minutes or until the paneer is well coated.
  8. Add salt to taste, along with the yogurt, lemon juice, and crushed kasoori methi. Mix well and cook for another 2-3 minutes.
  9. If desired, add butter and cream or half-and-half to enrich the sauce. Stir well and cook for an additional minute.
  10. Garnish with fresh cilantro and serve hot with naan, rice, or roti.

Special Note

Kashmiri Paneer Methi Chaman is a dish that embodies the rich culinary heritage of Kashmir. The use of methi leaves adds a unique flavor profile that is both bitter and aromatic, which is balanced perfectly by the creamy sauce and the soft paneer. This dish is often served during special occasions and is a favourite among locals and visitors alike. The combination of spices and the freshness of the ingredients make it a standout in any Indian meal.

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