Methi Chaman / Paneer Methi Leaves Curry

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

---

Recipe Card ⇓         Shop ⇓

Kashmiri Methi Chaman, is a mild in spice Indian Gravy Curry recipe from Kashimiri Cuisine where Methi means Fenugreek Leaves and Chaman means Greenery which the curry obtains from the green gravu sauce from fresh leafy greens like spinach, mint, coriander leaves. 

So, let’s step into the rich tapestry of Indian cuisine with our Easy Methi Chaman recipe—a delightful medley of fresh fenugreek leaves (methi) and paneer, bathed in a luscious green gravy.

This dish is a celebration of flavours, where the earthiness of methi meets the creamy richness of paneer, creating a symphony that’s both hearty and soul-satisfying.

In this recipe, I’ll guide you through the intricate dance of spices, the gentle simmering of the green gravy, and the art of achieving the perfect balance of flavours with basic ingredients.

So, join us on this flavourful expedition into the heart of this Kashmiri sabzi. Let the Paneer Methi Leaves Chaman recipe be your gateway to the rich, aromatic world of Indian cuisine. 🙂

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Paneer Methi Chaman Curry’:
2. How to serve, ‘Methi Chaman / Fenugreek Leaves Paneer Gravy Curry’:
3. Other recipes from my blog:
4. Step Wise Pics Procedure for, ‘Kashmiri Methi Chaman Recipe / Paneer Fenugreek Leaves Gravy Curry’:
5. Prep Work:
6. Cooking:
7. Tips & Storage:
8. Result:
9. Ingredients, Accessories on ‘AMAZON’ to SHOP’:
10. Recipe Card & Print:

---

Possible Alterations for the recipe, ‘Paneer Methi Chaman Curry’:

Vegan options: The vegan alternative for Paneer is extra firm Tofu. And the fresh cream, butter should also be replaced with plant based cream and butter available in market now-a-days. 

Instead of Grated Paneer, you can small cubes of paneer or cut paneer block into any suitable shape. But the authentic recipe uses only grated paneer.

Other spices to add: There is no need for adding garam masala or any other masala here. Fresh Methi leaves, Kasuri Methi and Dhaniya Powder, do add enough of fragrance, spice to the curry.

How to serve, ‘Methi Chaman / Fenugreek Leaves Paneer Gravy Curry’:

This, Creamy Methi Paneer Curry is a dish that can be enjoyed with various Indian breads like Roti / Naan Bread / Chapati / Phulka / Paratha. Like:

• Easy Aloo Paratha / Potato Stuffed Flatbread
• Spring Onion Roti / Scallion Tortilla
• Pudina Roti / Indian style Mint Flatbread
• Avocado Roti / Tortilla (Whole Wheat)

Other best option would be to serve it as an accompaniment with any of these Indian rice recipes>> 15+ Easy Indian Rice Recipes in Instant Pot or Stove Top. 

Some of the pulao recipes for this Gravy Curry are:

• Vegetable Rice Pulao in Instant Pot or Stove Top
• Green Beans Masala Rice (Instant Pot, Stove Top)
• Pudina Carrot Pulao / Mint Carrot Rice
• Jeera Pulao / Cumin Rice (Instant Pot, Stove Top)
• Spring Onion Pulao / Salad Onion Rice

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Curry Recipes Collection⇒  Curry / Koora / Stir Fry

Satvik Curry Recipes Collection⇒  30+ No Onion No Garlic Indian Curry Recipes

Pressure Cooker Curry Recipes Collection⇒   20+ Instant Pot Indian Vegetarian Curry Recipes

Rice Recipes Collection⇒  Main Course

Related Posts:

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

Ingredients:

• Fresh Methi / Fenugreek Leaves / Menthaku – 2 cups (heaped)
• Salt – as per taste
• Hot Boiling Water – 6 cups
• Spinach Leaves / Palakura – 3 cups (finely chopped)
• Mint Leaves / Pudina – a handful
• Coriander / Cilantro Leaves – a handful
• Fresh Green Chillies – 6
• Milk – 1 cup
• Cooking Oil – 5 tablespoons
• Onions – 1 cup (finely chopped)
• Whole Cumin Seeds / Jeera – 1 tablespoon
• Ginger Garlic – 1 tablespoon (fresh/paste)
• Dry Red Chillies – 2
• Ground Coriander / Dhaniya Powder – 2 tablespoons 
• Turmeric Powder – 1 teaspoon
• Grated Paneer – 1½ cups / 150 gm
• Butter – 1 tablespoon
• Fresh Cream – ½ cup
• Kasuri Methi – 1 tablespoon

Special Ingredients:

• Fresh Cream
• Kasuri Methi
• Mint Leaves
• Spinach

Step Wise Pics Procedure for, ‘Kashmiri Methi Chaman Recipe / Paneer Fenugreek Leaves Gravy Curry’:

Prep Work:

Gather all the ingredients at one place. Wash and chop the spinach. Pluck the methi leaves off from the twigs

Bring the paneer to room temperature. Or else if using frozen paneer, unpack and defrost in microwave for 4 mins.

Into a frying pan pour the hot boiling water. Add all the chopped spinach to blanch.

Leave it for 10 mins. Then, using tongs remove the spinach leaves into a separate bowl. Discard the water.

Into a food processor, add all these>> blanched spinach, fresh mint leaves, coriander leaves, green chillies (4), milk (1 cup), enough salt for entire curry. Blend everything into fine paste.

Cooking:

Put a frying pan on stove top over high flame. Add oil, let it heat.

Then, add all these>> Cumin seeds/jeera, dry red chillies, slit green chillies, finely chopped onions, ginger garlic paste.

Keep stirring, let them fry for 3 mins / until the onions soften.

When the onions soften, add all the fresh methi leaves. Stir fry for 3 to 4 mins.

Now, into the frying pan, add the green leaves puree which we made using the food processor.

Add turmeric powder, dhaniya powder/whole coriander. Mix everything, let it cook for 10 mins.

After 10 mins, add all these to the pan>> butter, fresh cream and grated paneer. Mix everything, let it cook on medium flame.

After 5 mins, bubbles form and the oil floats on sides of the pan. Let the curry thicken as per your taste. Then switch the flame off.

Switch the flame off and add the kasuri methi by rubbing against your palms. Mix up everything.

Transfer the curry into a serving dish, garnish with a tablespoon of fresh cream. Done!

Tips & Storage:

• Adjust the salt & spice as per your taste.
• Try to use only fresh leafy greens for this recipe, to get that authentic taste & greenery.
• After adding the paneer, keep stirring the curry so that the grated paneer doesn’t burn.  
• Storage: Paneer Methi Leaves Gravy Curry, stays good at room temperature for 1-2 days.
• But, when stored in fridge in an air-tight container, it stays good for 4 to 5 days. Just reheat before serving.

Result:

• Indian Restaurant style Methi Chaman curry is a delightful dish which is mildly spiced, that tantalizes the taste buds with its unique blend of flavours. 
• The combination of Paneer (Indiian cottage cheese) and the creamy gravy creates a luxurious indulgent texture.
• Fenugreek leaves bring an earthy and slightly nutty taste to the curry. The bitterness of fenugreek is often mellowed with the paneer.
• Paneer Methi Chaman aims for a well-balanced taste where the sweetness of the creamy base, the earthiness of fenugreek, and the warmth of spices come together.
• Paneer, being a mild and versatile cheese, takes on the flavours of the curry while maintaining its characteristic soft and spongy texture. It provides a satisfying contrast to the sauce.

Ingredients, Accessories on ‘AMAZON’ to SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

You can Pin it here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram