Chaman Pdf

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Methichaman recipe with step by step pics. Methi chaman is a delicious gravy based dish from the Kashmiri pandit cuisine. Methi is fenugreek leaves and chaman is paneer in Kashmiri language. The making of this iconic dish can be compared to the making of Palak Paneer. In fact, the first look at this Kashmiri style green curry, and there are chances you will confuse it with the North Indian style palak paneer.

I have a small pocket sized book which has many Kashmiri recipes. I have made some Kashmiri pandit recipes from this book and they were always good. This methi chaman recipe is also adapted from this book.

There are many variations of making methi chaman. In the restaurants what one gets is a more Punjabi version of methi chaman with onions, tomatoes, cashews, cream etc. So this is a homely satvik recipe and not restaurant style. You can also check these similar recipes made with methi and which are popular in restaurants:

Since methi leaves are used, the gravy has some bitter tones. There is some bitterness but not too much of it. Addition of palak (spinach) does help in balancing the bitterness of the methi leaves. So I would suggest not skipping spinach.

I also add some cream in the end to get slight hints of sweetness in the recipe. Though cream is not added in the authentic recipe. This methi chaman recipe is close to the authentic recipe if you skip cream.

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

As an alternative, take more spinach (about 4 to 5 cups or more) and blanch, puree the spinach. When you add the spinach puree to the sauted ingredients in the pan, add 1 to 2 tablespoons kasoori methi. Crush and add. Note if the kasoori methi is very bitter add less of it.

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