Methi chaman is a rapid and delightful creamy green gravy dish made primarily with palak and fenugreek leaves. Its distinct taste comes from skillfully combining the bitterness of fenugreek leaves with grated paneer. This recipe, quick and simple to prepare, isn’t just tasty but also brimming with the goodness of fenugreek, paneer, and various spices. It can be relished as a side accompaniment or as the main course, pairing perfectly with laccha paratha or steamed rice. Make sure to try it out – it’s definitely worth it!
The key to making tasty methi chaman sabzi at home are
- Firstly, I made green gravy for the sabzi by using fresh palak leaves and methi leaves in equal proportions. I blanched the leaves to retain their green color in the sabzi. Alternatively, instead of blanching, you can fry the leaves with 2 tsp of oil to prevent nutrient loss.
- Secondly, I used fresh homemade paneer in this recipe. I added shredded paneer to the sabzi gravy, but you can also opt to add paneer cubes. However, shredded paneer enhances the taste of the sabzi.
- Methi chaman sabzi tastes great when prepared slightly spicy and served hot with laccha paratha, naan, or steamed rice.
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Recipe video
Methi chaman recipe | paneer methi chaman | methi chaman sabji
Ingredients
- 100 grm or 3 cup fresh methi leaves
- 100 grm or 2 small bunch of palak leaves
- 2-3 green chilli
- 1 inch ginger
- ½ cup coriander leaves
- 3 tbsp oil
- 1 tbsp ghee
- 1 tbsp coarsely crushed dry masala - 2 cloves + 8 black pepper + 2 cardamom
- 1 tsp cumin seeds
- 1 bay leaf
- ½ cup onion
- 1 tbsp chopped garlic cloves
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp roasted cumin powder
- Salt to taste
- 1 tsp sugar
- ½ cup hot water
- 200 grm grated paneer
- 4 tbsp fresh cream
- ½ tsp garam masala
- 1 tsp kasoori methi
- 1 tsp lemon juice
- Some coriander leaves
- Butter for garnish
Instructions
- Wash and clean 100 grams of fresh methi leaves and 100 grams of palak leaves. Take an equal proportion of methi and palak leaves.
- In a pan, add 3-4 cups of water, salt, and 1 teaspoon of sugar. Bring it to a boil, then add the methi and palak leaves. Boil for 3-4 minutes over high heat. Turn off the gas and transfer the boiled leaves into cold water. Squeeze out the water from the leaves and place them in a mixer jar.
- Add 2-3 chopped green chilies, 1 inch of ginger, ½ cup of coriander leaves, and ½ cup of water into the mixture jar with the leaves. Grind it into a thick paste and set it aside.
- In a pan, heat 3 tablespoons of oil and 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds, 1 tablespoon of crushed masala (2 cloves + 8 black pepper + 2 cardamom), and 1 bay leaf. Sauté the spices.
- Add ½ cup of chopped onion and sauté until translucent. Then add chopped garlic and sauté until slightly brown.
- Reduce the flame, add ½ teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of roasted cumin powder, and a bit of hot water. Sauté the spices.
- Add the methi and palak green paste, salt, and 1 teaspoon of sugar. Add some water and sauté the green paste until the oil separates from its sides.
- Mix in 200 grams of grated paneer. Then add ½ cup of hot water and cook the sabzi for 2-3 minutes.
- Stir in 4 tablespoons of fresh cream, ½ teaspoon of garam masala, and 1 teaspoon of kasoori methi. Mix well, then turn off the heat and add 1 teaspoon of lemon juice. Combine thoroughly.
- Methi chaman is now ready. Garnish it with butter and some coriander leaves. Serve the methi chaman with laccha paratha, butter naan, or steamed rice.
Notes
- Select fresh and green methi and palak leaves for the sabzi.
- Boil them on high flame for only 2-3 minutes.
- Immediately immerse the methi and palak leaves in cold water to stop the cooking process.
- Blanching methi and palak helps to retain their green color in the sabzi.
- Grind everything into a thick paste without adding extra water.
- Garlic enhances the flavor of the sabzi.
- Saute the masala in oil to enhance the flavor of the sabzi.
- Saute the green paste until the oil releases from its sides.
- Grated paneer adds more flavor compared to paneer cubes in the sabzi.
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