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.

No additional tips available.

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

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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.

Kashmiri Methi Chaman

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