Step-wise picture recipe for healthy and highly nutritious Methi Chaman, a delicious Paneer gravy made with Methi (Fenugreek Leaves) and Palak (Spinach). It is creamy, light and tastes really good with any flat bread or pulao.
When I made Ceylon Parotta at home, I wanted something special to go with it. I have already made many Paneer based gravies from the most popular Paneer Butter Masala or Paneer Tikka Masala to the least known recipes like Paneer Khurchan or Paneer Achari. Paneer (Indian Cottage Cheese) is so versatile that it can be made into any delicious gravy in no time. As we regularly make Paneer at home, it is a no brainer that I wanted to make some Paneer gravy but was not sure what. And then I had the light bulb moment. My cousin brother keeps talking so highly about this amazing gravy called Methi Chaman and that’s what it had to be.
To be honest, I had never looked at or tasted Methi Chaman anywhere before. All I knew from his description was that it had paneer and it was green in color (of course with methi/fenugreek leaves). So then began my search for a good Methi Chaman recipe and this one caught my eye. I used to regularly watch his shows on TV long back and I know his recipes are trust-worthy. My recipe for Methi Chaman is adapted from Vahrehvah chef and it turned out quite delicious.
Now everyone knows that Methi/Fenugreek leaves can be bitter. I was a little worried, grinding these leaves for the base of the Methi Chaman gravy. I usually make Methi Matar Malai but that’s a slightly sweeter gravy, so the bitterness doesn’t show up much. In this recipe what worked is the creaminess of the Palak/Spinach leaves and cashew cream. There was a natural sweetness to the gravy, complementing the bitterness of Methi and I added just a bit of sugar to cover it up. It turned out quite delicious, even better than Palak Paneer and am sure I will be making this regularly at home!
How to make Methi Chaman | Paneer Methi Chaman –
Detailed step by step picture recipe of making Methi Chaman | Paneer Methi Chaman –
1. In a large pot bring water to a rolling boil and dump both Palak and Meth leaves in. Add two pinches of baking soda and mix well. This will help retain the green color of the leaves.
2. In two minutes, switch off the heat and drain off the water. Let it cool down completely.
3. Grind the leaves into a coarse paste and set aside.
4. In a pan, heat oil. Add shahi jeera, cloves, cardamoms, cinnamon, bay leaves and finely chopped green chillies.
5. Next add finely chopped onions along with butter.
6. Cook the onions till they are golden brown. Add ginger garlic paste and fry off until the raw smell is gone.
7. Add ground methi palak puree to the cooked onions. On low flame keep cooking the gravy for 3-4 mins.
8. Next add all masala powders – turmeric powder, coriander powder, dry ginger powder, salt and sugar.
9. On low flame, cook this covered for 10-12 mins until the oil starts to ooze out from the edges. Add chopped Paneer.
10. Add some water if needed and add garam masala powder. Mix well. Cook for another 3-4 mins.
11. Finally add cashew cream and mix well. Cook on low flame for 3-4 mins or until the gravy thickens.
12. Garnish with coriander leaves and remove from heat.
13. Serve hot with Ceylon Parotta or any other flat bread of your choice!
- Choose tender methi leaves for best taste.
- Adjust spices as per preference.
- I only used green chillies to spice up this gravy (and mine were quite spicy). Add more green chillies or red chilli powder if needed.
- To make cashew cream, grind 7-8 cashews with 1/4 cup warm water. Use fresh cream instead if desired.
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