Methi Chaman

One of the most misidentified dishes in Kashmiri cuisine, Methi Chaman is often the confused with the green preparation that includes spinach – Palak Paneer and Ruangan Chaman which is red in colour but includes tomatoes in the recipe. We’d like to introduce you to the traditional Methi Chaman, beautifully mandarin in colour with distinct methi flavour and large chunks of paneer.

Prep Time: 30 minutes

Caters To: Two gobblers

Challenge Level: Beginner

From The Pantry:

• 100ml mustard oil
• 300 grams paneer, sliced in large slabs
• 100 grams onion, finely chopped
• 25 grams ginger, finely chopped
• 1 teaspoon cumin powder
• 3 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 100 grams fresh methi, finely chopped
• 1½ tablespoon fennel powder
• ½ teaspoon turmeric powder
• 2 teaspoon salt (as per taste)

Cook Away:

1. Heat mustard oil in a pan and fry paneer till browned. Alternatively deep fried paneer beforehand.
2. Remove the fried paneer slabs and soak in cold water.
3. Add onions, ginger and cumin powder to the hot wok with mustard oil and sauté till the mix turns brown.
4. Reduce the heat to simmer and add red chilli powder, coriander powder and methi. Stir till cooked.
5. Add the fried paneer slices and sauté in the mix till it leaves some water.
6. Add fennel powder, turmeric powder, salt and stir to mix.
7. Cover with a lid and allow to simmer for 5 minutes, until it all comes together.

Methi Chaman is now ready to be gobbled! Bon Appétit.

Featured Image Courtesy: archanaskitchen.com