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A classic from Kashmiri cuisine, this dish features soft paneer cubes in a creamy, aromatic gravy with fresh fenugreek leaves. The subtle bitterness of methi is beautifully balanced by the richness of milk and fragrant spices like fennel and ginger.
For 4 servings
Preparation
Fry Paneer and Sauté Methi
Temper Spices and Build Gravy Base
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A classic from Kashmiri cuisine, this dish features soft paneer cubes in a creamy, aromatic gravy with fresh fenugreek leaves. The subtle bitterness of methi is beautifully balanced by the richness of milk and fragrant spices like fennel and ginger.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 381.43 calories per serving with 16.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Rest and Serve
Replace paneer with firm tofu (press and fry it similarly). Use a neutral-flavored plant-based milk like oat or soy milk, and a thick, unsweetened plant-based yogurt. Use oil instead of ghee.
For a more indulgent dish, stir in 2 tablespoons of heavy cream or malai at the end of the cooking process. Turn off the heat immediately after mixing it in.
For a more authentic Kashmiri flavor profile, use mustard oil instead of ghee. Heat the mustard oil until it's smoking lightly to remove its pungency before adding the spices.
Paneer provides a substantial amount of protein, essential for muscle repair and growth, and calcium, which is vital for strong bones and teeth.
Fenugreek leaves are an excellent source of dietary fiber, which promotes healthy digestion and can help prevent constipation. Spices like fennel and ginger also support gut health.
Fenugreek is well-known for its potential to help regulate blood sugar levels due to its high fiber content and specific compounds that may improve insulin function.
The blend of spices, particularly turmeric (with its active compound curcumin) and ginger, offers potent anti-inflammatory benefits that can help reduce inflammation in the body.
One serving of Methi Chaman contains approximately 350-400 calories, depending on the type of milk and amount of ghee used. This estimate includes the paneer, milk, and ghee.
Yes, Methi Chaman can be a healthy dish. Paneer is a great source of protein and calcium. Methi (fenugreek) leaves are rich in fiber, iron, and vitamins. The spices used also have various health benefits. To make it healthier, you can use low-fat milk and reduce the amount of ghee.
There are a few ways to combat bitterness. First, ensure you sauté the leaves well until the moisture evaporates. Second, you can blanch them in salted hot water for 2 minutes before sautéing. Finally, the small amount of sugar in the recipe is specifically to balance the bitterness, so don't skip it. A little extra cream or milk can also help mellow the flavor.
Absolutely. Substitute paneer with firm tofu, ghee with a neutral oil, and use a creamy, unsweetened plant-based milk (like oat or cashew) and plant-based yogurt. The results will be delicious.
Leftover Methi Chaman can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.
The primary difference is the green leafy vegetable used: Methi Chaman uses methi (fenugreek leaves), which have a distinct, slightly bitter flavor, while Palak Paneer uses palak (spinach). The gravy base is also different; Methi Chaman has a unique Kashmiri-style gravy with milk, yogurt, fennel, and dry ginger, whereas Palak Paneer typically has an onion-tomato base.