Name: Kashmiri Methi Chaman
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Paneer, chaman, cut into thick blocks and lightly shallow fried; 1½ cup Fenugreek Leaves, methi, blanched, squeezed, and finely chopped; 1½ tbsp Mustard Oil, must be heated to smoking point to remove pungency; ½ tbsp Fennel Powder, saunf powder; ½ tsp Ground Dried Ginger, saunth; 1½ Green Cardamom, lightly crushed; ½ tsp Salt; ¼ cup Water

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

125 gPaneerchaman, cut into thick blocks and lightly shallow fried
1½ cupFenugreek Leavesmethi, blanched, squeezed, and finely chopped
1½ tbspMustard Oilmust be heated to smoking point to remove pungency
½ tbspFennel Powdersaunf powder
½ tspGround Dried Gingersaunth
1½Green Cardamomlightly crushed
½ tspSalt
¼ cupWater

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat the mustard oil in a heavy pan until it smokes. Lower the heat. Lightly fry the paneer blocks until the edges turn golden. Remove and soak them in warm water.
In the same hot oil, add the crushed green cardamoms and let them flavor the oil for a few seconds.
Add the blanched, squeezed, and finely chopped fenugreek (methi) leaves. Fry them vigorously on medium heat for 4-5 minutes until all the moisture evaporates and they turn dark green.
4–5 min
Lower the flame. Mix the fennel powder and dry ginger powder with a splash of water to a paste and pour it carefully into the pan.
Mix the spice paste thoroughly with the fried methi leaves. Cook for 2 minutes until the oil starts separating from the mixture.
2 min
Drain the paneer blocks and introduce them to the pan along with the measured water and salt. Mix gently to avoid breaking the soft paneer.
Cover and simmer on low heat for 5-7 minutes, allowing the paneer to absorb the earthy, sweet fennel and ginger-infused juices from the methi.
5–7 min
The dish should be semi-dry with the methi clinging tightly to the paneer. Turn off the heat and serve immediately.

How to tell it's done

Soft, spongy yellow-tinted paneer blocks heavily coated in a dark, dry, and intensely flavorful fenugreek mash.

Getting it right

Tip

Authentic Kashmiri Methi Chaman uses NO onions, garlic, or tomatoes. The entire dish stands on the harmonious balance between the bitter greens, the sweet fennel powder, and the sharp ginger powder.

What to serve it with

An aromatic, warming delicacy best eaten during winters. Serve with hot steamed rice or Kashmiri Roti.

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