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Methi Chaman

A healthy and flavourful Kashmiri-style paneer curry made with fresh methi, spinach and mild spices. Perfect for a nutritious Indian meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indian, Kashmiri
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup fresh methi leaves, chopped tightly packed
  • 1 cup spinach leaves washed
  • 200 grams paneer cubes fresh
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil or ghee
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 cup milk or light cream optional
  • as needed salt

Equipment

  • pan
  • blender

Method
 

  1. Blanch spinach in hot water for 1 minute, then transfer to cold water and drain.
  2. Blend the spinach into a smooth puree and keep it aside.
  3. Heat oil in a pan. Add chopped onion and sauté until light golden.
  4. Add ginger-garlic paste and cook for a minute.
  5. Add tomatoes and cook until soft.
  6. Mix in turmeric, cumin, coriander powder, and salt. Cook for a minute.
  7. Add chopped methi leaves and cook until they soften and reduce.
  8. Pour in the spinach puree and stir well.
  9. Add paneer cubes and let the curry simmer for 3 to 4 minutes on low flame.
  10. Add garam masala and milk, mix gently, and cook for another minute.
  11. Serve hot with roti or steamed rice.

Notes

You can lightly sauté paneer cubes before adding for extra flavour. Adjust milk for a creamier texture.