Kashmiri Methi Chaman Recipe

Name: Kashmiri Methi Chaman
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g fenugreek leaves; 50 g spinach leaves; 350 g cottage cheese (paneer); 1 pinch asafoetida powder; 6 cloves; 1 teaspoon cumin seed; 1/2 teaspoon turmeric powder; 1 1/2 teaspoons ginger, chopped; 1 teaspoon kashmiri chili powder; 1 green chili pepper, seeded and chopped; 1 teaspoon coriander powder; 1 1/2 teaspoons salt; ghee or oil, as needed; 2 cups water; 1/2 teaspoon garam masala powder

Servings: persons

50 g fenugreek leaves
50 g spinach leaves
350 g cottage cheese (paneer)
1 pinch asafoetida powder
6 cloves
1 teaspoon cumin seed
1/2 teaspoon turmeric powder
1 1/2 teaspoons ginger, chopped
1 teaspoon kashmiri chili powder
1 green chili pepper, seeded and chopped
1 teaspoon coriander powder
1 1/2 teaspoons salt
ghee or oil, as needed
2 cups water
1/2 teaspoon garam masala powder

1
Clean, wash and chop spinach and fenugreek leaves.
2
Grind to a smooth paste.
3
Cut the cottage cheese into fingers like finger chips.
4
Heat 4 tbsps oil.
5
Add safoetida, cumin and cloves.
6
Then add the spinach-fenugreek paste.
7
Fry over medium heat.
8
Stir continuously till cooked.
9
Add turmeric, chilli powder, salt,ginger, ground corriander and water.
10
Simmer for few minutes.
11
As the gravy begins to thicken, add the fried paneer pieces.
12
Transfer to a serving dish, sprinkle corriander and serve hot.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 50 g fenugreek leaves, 50 g spinach leaves, 350 g cottage cheese (paneer), 1 pinch asafoetida powder, and more.

Yes, Kashmiri Methi Chaman falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kashmiri Methi Chaman

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions