Kashmiri Paneer Methi Chaman

Kashmiri Paneer Methi Chaman is a delightful vegetarian dish from Kashmir, known for its rich flavors and aromatic spices. It combines paneer (Indian cottage cheese) with fresh fenugreek leaves (methi) in a creamy gravy. Here’s a detailed recipe to make Kashmiri Paneer Methi Chaman:

Ingredients:

For Paneer and Methi:

• 250 grams of paneer (Indian cottage cheese), cut into cubes
• 2 cups of fresh fenugreek leaves (methi), washed and finely chopped
• 1 tablespoon of oil or ghee for sautéing

For Gravy:

• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1-inch piece of ginger, grated or minced
• 3-4 garlic cloves, minced
• 2-3 green chilies, finely chopped (adjust according to your spice preference)
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of fennel seeds
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of Kashmiri red chili powder (for color and mild heat)
• 1 teaspoon of coriander powder
• 1/2 teaspoon of garam masala powder
• 1/2 cup of fresh cream
• Salt to taste
• 2 tablespoons of oil or ghee

For Garnish:

• Fresh coriander leaves, chopped

Instructions:

Preparing Paneer and Methi:

1. Heat 1 tablespoon of oil or ghee in a pan over medium heat.
2. Add the paneer cubes and sauté them until they turn golden brown on all sides. Remove the paneer cubes from the pan and set them aside.
3. In the same pan, add the chopped fenugreek leaves (methi). Sauté for 3-4 minutes until they wilt and release their aroma. Remove the methi from the pan and set aside.

Making the Gravy:

1. Heat 2 tablespoons of oil or ghee in the same pan over medium heat.
2. Add cumin seeds and fennel seeds. Let them crackle.
3. Add the finely chopped onions and sauté until they turn golden brown.
4. Add the grated ginger, minced garlic, and chopped green chilies. Sauté for 2 minutes until the raw smell disappears.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
7. Add the sautéed methi (fenugreek leaves) to the gravy. Mix well.
8. Add the sautéed paneer cubes to the gravy. Mix gently to coat the paneer and methi with the gravy.
9. Add fresh cream and garam masala powder. Stir gently to combine.
10. Let the gravy simmer for 2-3 minutes on low heat, allowing the flavors to meld together.

Garnish and Serving:

1. Garnish the Kashmiri Paneer Methi Chaman with freshly chopped coriander leaves.
2. Serve hot with roti, naan, or steamed rice.

Enjoy the rich and aromatic flavors of Kashmiri cuisine with this delicious Paneer Methi Chaman!