Methi Chaman Recipe: Make Restaurant‑Style Methi Chaman at Home

Introduction

Methi Chaman is a classic Kashmiri‑style paneer and fenugreek curry that combines the earthy flavor of fresh methi (fenugreek leaves) with the richness of paneer and cream. It’s a popular restaurant dish, known for its vibrant green color, creamy texture, and balanced taste. Preparing it at home is simple, and the result will make your dinner feel truly special.

Ingredients for Methi Chaman

For the Curry Base

• 2 cups fresh fenugreek (methi) leaves, washed and chopped
• 200 g paneer, cut into cubes
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1 green chili, slit
• 1 tsp ginger‑garlic paste
• 2 tbsp cashew paste (soaked cashews blended smooth)
• ½ cup milk or cream
• 2 tbsp ghee or oil

Spices

• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder
• 1 tsp fennel powder (optional, for Kashmiri flavor)
• Salt to taste

Step‑by‑Step Method

1. Prepare the Methi Leaves

• Heat a little oil in a pan.
• Add chopped methi leaves and sauté for 3–4 minutes until the raw bitterness reduces.
• Keep aside.

2. Make the Curry Base

• Heat ghee or oil in a pan.
• Add cumin seeds and let them splutter.
• Add onions and sauté until golden brown.
• Mix in ginger‑garlic paste and cook for a minute.
• Add tomato puree and cook until oil separates.
• Stir in turmeric, coriander powder, red chili powder, and fennel powder.

3. Add Cashew Paste and Cream

• Add cashew paste and cook for 2 minutes.
• Pour in milk or cream and stir well to make a rich gravy.

4. Combine Methi and Paneer

• Add sautéed methi leaves into the gravy.
• Gently add paneer cubes.
• Simmer for 5–7 minutes so the flavors blend.
• Sprinkle garam masala before turning off the flame.

Serving Suggestions

• Serve hot with naan, roti, or jeera rice.
• Garnish with a swirl of cream and fresh coriander leaves.
• Pair with salad or raita for a complete dinner.

Tips for Perfect Restaurant‑Style Taste

• Always sauté methi leaves first to reduce bitterness.
• Use fresh cream for a rich texture.
• Cashew paste adds natural sweetness and thickness.
• Paneer should be soft; soak in warm water for 10 minutes before cooking if needed.

Health Angle

Methi Chaman is not just tasty but also healthy.

• Fenugreek leaves are rich in iron and fiber.
• Paneer provides protein and calcium.
• Cashews and cream add energy and richness, making it a wholesome dinner dish.

Conclusion

Restaurant‑style Methi Chaman can be easily prepared at home with simple ingredients. The combination of methi leaves, paneer, and creamy gravy makes it a delightful dish that doubles the joy of dinner. Try it once, and it will surely become a family favorite.