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Methi Chaman

  • Duration: 40 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

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.

Trivia Tadka

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.

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