Kashmiri Methi Chaman is a delicious vegetarian curry that combines the unique bitterness of fresh fenugreek leaves (methi) with the creamy texture of paneer (cottage cheese). A staple in Kashmiri cuisine, this dish is flavorful with a blend of aromatic spices like turmeric, garam masala, and asafoetida. The mustard oil used in this recipe enhances the richness and depth of flavor, making it a perfect accompaniment to any meal.
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Servings: 4 people
Calories per serving: 200-250 calories
Ingredients:
- 1 cup fresh methi leaves (fenugreek leaves)
- 250 grams paneer (cottage cheese), cut into cubes
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2-3 green chilies, slit
- 1 teaspoon ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon asafoetida (hing)
- Salt, to taste
- Water, as needed
- Fresh coriander leaves for garnish
Step-by-Step Instructions:
| Step | Action |
|---|---|
| 1. Heat Oil | Heat mustard oil in a pan. Add cumin seeds and let them splutter. |
| 2. Cook Onions & Spices | Add finely chopped onions and sauté till golden brown. Add ginger garlic paste and cook for 1 minute. |
| 3. Add Ground Spices | Add turmeric powder, red chili powder, garam masala, and asafoetida. Stir to mix and cook for 2 minutes. |
| 4. Add Methi Leaves | Add fresh methi leaves and sauté them until they wilt. |
| 5. Add Paneer | Gently add paneer cubes and stir carefully. Cook for 3-4 minutes, allowing the paneer to absorb the flavors. |
| 6. Simmer | Add a little water (just enough to make the curry base), and cook for another 5-7 minutes until the flavors blend together and the gravy thickens. |
| 7. Garnish and Serve | Garnish with fresh coriander leaves. Serve hot with steamed rice or roti. |
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