Methi Chaman Recipe – Paneer in Dark Leafy Greens Based Gravy
Methi Chaman, a luscious North Indian dish, is a delightful combination of paneer (homemade cottage cheese) and vibrant dark leafy greens like methi (fenugreek) and spinach. The creamy gravy is enriched with aromatic spices that blend beautifully with the freshness of the greens, making this dish a must-try for those who enjoy authentic vegetarian flavors. Ideal as a side dish, Methi Chaman pairs well with flatbreads like Sweet Potato Flatbread or Leftover Dal Paratha.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 1 cup (tightly packed) |
| Spinach Leaves (Palak) | 1 cup (tightly packed) |
| Paneer (Homemade Cottage Cheese) | 150 grams, cubed |
| Green Chillies | 2, chopped |
| Onion | 1, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Oil | 3 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Fresh Cream | 1/3 cup |
| Water | As needed |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250-300 kcal |
| Protein | 12-15 grams |
| Carbohydrates | 10-12 grams |
| Fat | 20-22 grams |
| Fiber | 4-5 grams |
| Sodium | Varies with salt added |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 2-3 servings
Instructions
-
Blanch the Greens
In a saucepan, bring some water to a boil and add a pinch of salt. Once the water begins to boil, turn off the heat. Add the cleaned methi (fenugreek) and palak (spinach) leaves to the hot water and cover the pan. Let the greens blanch in the water for about 5 minutes. Afterward, strain the greens and immediately rinse them under cold water to stop the cooking process. Reserve about 1/2 cup of the blanching water (stock) for later use. -
Make the Puree
Take a blender and add the blanched methi and palak leaves along with the green chillies. Blend until you achieve a smooth, fine puree. Set it aside. -
Cook the Masala Base
Heat a kadai (or large frying pan) over medium heat. Add the mustard oil, allowing it to heat up. Once the oil is hot, add the cumin seeds and let them splutter. Then, add the finely chopped onion and sauté until it turns translucent and soft. -
Add the Spices
To the sautéed onions, add the turmeric powder and coriander powder. Stir well and cook for another minute, ensuring the raw smell of the spices disappears. -
Combine the Puree and Cook
Now, add the prepared methi-spinach puree to the pan. Season with salt and stir to combine. Let it cook for about 3-4 minutes on medium flame, allowing the flavors to meld together. -
Simmer with Stock
Add the reserved green stock (about 1/2 cup) to the mixture, and stir well. Allow it to simmer for another 2 minutes on low heat, ensuring it blends well and reaches the desired consistency. -
Add the Paneer
Add the cubed paneer pieces to the gravy, followed by the garam masala powder. Gently stir to combine all the ingredients and cook for an additional 3 minutes, allowing the paneer to soak up the rich flavors of the gravy. -
Finish with Cream
Turn off the heat and add the fresh cream to the dish, stirring until the gravy becomes creamy and smooth. This will give the Methi Chaman a velvety texture and enhance its flavor. -
Serve
Serve the Methi Chaman hot, garnished with a little fresh cream, alongside a perfect accompaniment such as Sweet Potato Flatbread or Leftover Dal Paratha. You can also enjoy it with Aloo Bhindi flavored with mustard and poppy seeds for an extra zing.
Tips for Best Results
- For a richer flavor, you can increase the amount of fresh cream.
- Adjust the spice level according to your preference by varying the number of green chillies.
- Paneer can be either homemade or store-bought; however, fresh, soft paneer yields the best results in this dish.
- If you don’t have mustard oil, you can substitute it with ghee or vegetable oil, although mustard oil gives an authentic touch.
Why You’ll Love This Recipe
Methi Chaman is a dish that combines the nutritional benefits of dark leafy greens with the protein-packed goodness of paneer. The use of fenugreek leaves adds a unique bitterness, which, when balanced with the sweetness of spinach and the creaminess of the gravy, creates an irresistible combination. Perfect for anyone looking for a comforting and wholesome vegetarian side dish!
Enjoy this delightful dish with your family and friends, and savor the taste of authentic North Indian cuisine!
