METHI CHAMAN ( Fenugreek Leaves with Paneer Gravy)

Hi all, I came across this dish when we out to a restaurant as a family and it was delicious. So, decided to find out more about it so I can make it at home. Apparently, this dish comes from the state of Kashmir, and is very similar to another dish called Palak Paneer. So here we go, the recipe I am going to share today is called Methi Chaman where Methi means Fenugreek leaves and Chaman is referred to Paneer in Kashmiri. its an easy dish to make and is rich and creamy.

METHI CHAMAN

INGREDIENTS

Methi Leaves: 1 full bunch, once blanched comes to 1 cup

Paneer: 1/2 cup grated

Onion: 1 medium chopped

Cashews: 10-15

Garlic: 2-3 pods

Ginger: 1 medium piece which come to 1-2 Tbsp

Green Chilli: 2 slit

Tomato: 1 medium chopped into small pieces

Butter: unsalted melted 1-2 Tbsp

Heavy Cream: 1-2 Tbsp

Dry Fenugreek (Kasoori Methi): 1-2 Tsp crushed

Salt as required

SPICE MIX

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Cumin-Coriander powder: 1-2 Tsp

Garam Masala: 1/2-1 Tsp

                                    

Methi Chaman

MAKING

The first step is to blanch the Methi leaves in boiling water. drain out the water and put the blanched methi leaves in ice cold water. Chop them lightly and set aside.

Grate the Paneer but keep around 6-7 small cubes of paneer aside to be added to the gravy as well.

In a kadai (saute pan), add ghee/butter, once melted, add in the ginger, garlic, onions and cashews and saute it until the onions turn translucent and golden. Switch off the gas, and allow this mix to cool. Once its cooled down, grind it into a nice paste like texture and set aside.

Take the same kadai(pan), add in the ghee. Now add the Onion-Cashew paste, slit green chilli and saute it for about 3-4 minutes in low flame. Make sure the raw smell of the onion is gone, that's why we saute the mix for a few minutes. To this, add the chopped Tomato. Saute for a few minutes before adding the Turmeric, Red chilli, Cumin-Coriander powder and cook for additional 2-3 minutes. Now add the paneer cubes, and add about 1/4th cup of water and allow this gravy to cook and reduce. 

Once it has reduced a little bit, add the grated paneer, required salt, and cook for a few more minutes in low flame. Once the gravy thickens and reduces, add in 2 Tbsp heavy cream, Kasoori Methi and Garam Masala. Cook for another 2 minutes.

That's it, delicious Methi Chaman is ready. Serve it hot with rotis, Naan's or Chapathi's.

TIPS/VARIATIONS

Methi ( Fenugreek leaves) tend to be on the bitter side so you can add chopped spinach to the methi.

One tip that my MIL told me was that when cutting methi leaves, use only steel knives as it avoids making it more bitter.

Adding small cubes of paneer along with the grated paneer adds to the texture of the dish. 

You can add Tomato Puree but I preferred chopped tomato pieces for the texture.

Adding Kasoori Methi gives added flavor to the gravy.

 

METHI MALAI MATAR

Hi All, so I came across this recipe from a popular chef who had posted it in his video. It was tempting and I got in the mood when I finally had all the ingredients to make it. It turned out good. So here it is.

METHI MALAI MATAR 

INGREDIENTS

METHI LEAVES ( Fenugreek leaves): 1 cup blanched
MATAR ( Peas): 1/2 CUP blanched
MALAI ( Fresh Cream) (Half n Half): 1/4th cup
Cashew nuts : 1 tbsp 8-10
Onion: 1 big or 2 medium
Bay leaf: 2 medium
Cinnamon stick: 1 medium
Jeera: 1 tsp
Black Peppercorns: 2-3
Red chilli powder: 1/2 tsp
Turmeric powder: 1 pinch
Ginger chopped: 1 tsp
Garlic chopped: 1 tsp
Salt as required
Butter/Ghee: 1 tbsp
Garam Masala: 1/2 tsp
Coriander Dhania powder: 1/2 tsp
Water for blanching and boiling

Methi Malai Matar

MAKING

First, in boiling water, blanch the Methi Leaves, drain all the water and set it aside. Similarly, blanch the Peas and set aside. Now take a pan, add 2 cups of water, add chopped onions, cashews, bay leaf, cinnamon stick and boil the same for about 25 minutes. The Onion would have turned soft white at the end the cashews would have become soft as well. Drain all the water away. Remove the Bay leaf and the Cinnamon stick as we need only the flavour of it. Grind the Onion mix with chopped ginger garlic with a little bit of water, into a fine paste. Keep aside.

Now take the same pan, add butter/ghee, add tsp of Jeera, a pinch of turmeric, red chilli powder, Dhania-Jeera powder and saute it. Now add the onion paste, saute it in low flame for a few minutes until the raw smell of the onion goes away. Now add the blanched Methi leaves and Peas, add some water and allow all this to cook with required salt and Garam Masala. Once the gravy is thick and cooked, switch off the gas and add some fresh cream. 

Delicious Methi Malai Mutter is ready. Serve it hot with Roti's or Chapathi's or Naan or Paratha's.

TIPS/VARIATIONS

1:You could also add some cardamom pods when boiling onion. 
2:You could also add some yoghurt and reduce the quantity of cream accordingly.
3:Instead of Cashews, you could add slivered almonds. 
4:This gravy has a very subtle taste to it. Very rich because of the usage of cashews and fresh cream. The methi leaves and peas add a dash of green to the white gravy.
5:Make sure you don't over blanch the peas or Methi leaves and drain the water away, we will not use the water in the gravy.