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Kashmiri Methi Chaman

A flavorful combination of fenugreek leaves, spinach leaves, and paneer.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian Cuisine.
Servings 4


  • 3 Cups Fresh Fenugreek leaves ,if you are using frozen ones then just use two cubes.
  • 2 Cups Fresh Spinach leaves.
  • 1-5 Tbsp Mustard oil/Ghee/oil of your choice.
  • 1 Tsp Cumin seeds
  • 4 Cloves
  • 1 Small Cinnamon bark
  • ½ Tbsp Kashmiri red chilli powder
  • ½ Tsp Dry ginger powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Fennel Powder
  • 1 Tsp Turmeric powder
  • Pinch of asafoetida
  • ½ Tsp Garam Masala Powder
  • 1-2 Tbsp Cream (optional)I have used to cut down the bitterness of methi .
  • 8 Large Rectangular pieces of paneer/you can have cubes too)
  • Salt according to your taste.

For tempering(optional)

  • 1 Tsp Ghee/Oil of your choice
  • ½ Tsp Red chilli powder
  • 1 Dry red chilli(break it into two pieces)


  • Take 2 tbsp of Ghee/Oil in your pan .Heat it .If using mustard oil wait till it reaches its smoking point.
  • Shallow fry Paneer pieces till they look golden brown from both sides.
  • Take a big bowl of warm water ,mix 1 tbsp of salt and soak fried paneer pieces in it.

How to make Puree of Spinach and Fenugreek Leaves.

  • Take a pan ,fill it with water.
  • Let it come to a boil. Add fenugreek leaves and spinach leaves to it for 1-2 minutes .Remove it and place it in a bowl of ice water .This process is called blanching .
  • Make puree of these blanched leaves using a blender or grinder .If required ,just use little water.

Making of Methi Chaman

  • Take the same pan ,which we used for shallow frying of Paneer.
  • Heat it .
  • Once its hot add cumin seeds ,cloves and Cinnamon to it .Let it crackle. Keep the flame on low.
  • Take a bowl .Add coriander powder, fennel powder, dry ginger powder ,asafoetida powder turmeric powder ,Kashmiri red chili powder to it and mix with 4 tbsp of water to it .Make it lump free by whisking it.
  • Add this paste to the pan and stir it for 1-2 minute or till the oil separates.
  • Add spinach and fenugreek puree to it and mix it with all the spices .Add ½ cup of water to it .Let it cook on medium/low flame for 4-5 minute.
  • Add salt according to your taste .
  • Now is the time to mix Paneer pieces in to it.
  • Remove all the water from the Paneer pieces with the help of a paper towel and mix with all the spices, spinach and fenugreek puree.
  • Cook it till it reaches consistency of your liking.
  • Alternatively you can serve paneer on top of your gravy.
  • If you want to add some cream ,mix it now .You can drizzle them on top too.

How to do tempering(optional)

  • Take a small tempering pan.
  • Add 1 tsp of ghee/oil.
  • Once it is super hot add dry red chili after breaking into 2 pieces.
  • Add red chili powder ,mix it and remove immediately from the flame.
  • Pour this over you methi chaman gravy and Serve hot.
  • Tastes best with any types of indian breads ,such as Naan,Phulka,Paratha .
  • Enjoy.
Keyword Methi Chaman,Kashmiri Methi Chaman,easy kashmiri Methi Chaman,Kashmiri veg dishes.