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- Duration: 40 minutes
- Serves: 4 people
Spice Level: Medium
For an authentic experience of methi chaman, make sure to not cook the curry for too long after adding the soft pieces of paneer to it.
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A popular gravy dish from the Kashmiri cuisine, methi chaman is usually prepared on festive occasions. It’s served with rice or homemade bread, a delicacy that methi lovers are sure to relish to the fullest.
- Cottage cheese (paneer) (500 gm)
- Fenugreek leaves (methi) (1 bunch)
- Fennel powder (saunf) (2 tsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- Green cardamom (elaichi) (3–4)
- Cloves (laung) (4)
- Cinnamon stick (dalchini) (1)
- Cumin seeds (jeera) ( 1 tsp)
- Milk (½ cup)
- Asafoetida powder (hing) (a pinch)
- Salt ( to taste)
- MTR Garam Masala Powder (1 tsp)
- Ginger powder (saunth) (1 tsp)
- Clarified butter (ghee) (1/3 cup)
- Cut paneer into small cubes and set aside.
- Heat 1/4 cup of ghee and deep-fry the paneer slices till they turn golden brown.
- Transfer to a plate and soak them in milk to keep them soft.
- Chop the fenugreek leaves finely and wash them in water to remove dirt.
- Next, grind the leaves to a fine paste in a grinder or stone mortar and pestle.
- Heat ghee in a heavy-bottomed pan and add asafoetida.
- Next stir in cumin seeds, whole spices and sauté till they are aromatic.
- Add dry spices, salt and 1 1/2 cup of water. Stir to combine and let the mixture simmer over low heat.
- Once the mixture thickens, add the paneer cubes and allow them to simmer for another 5 mins.
- Garnish with chopped coriander and serve methi chaman with rice or chapatti.