A simple and tasty Kashmiri methi chaman recipe - 24 Mantra Organic

This wholesome and straightforward methi chaman recipe is a perfect dish for both lunch and dinner. The cooking process is simple, with a balanced use of spices and herbs. The hero ingredient, fenugreek leaves, is rich in antioxidants and controls the spike in blood sugar and haemoglobin a1C.

The methi chaman curry can turn a little sour or bitter if the puree contains only methi. For this reason, the use of green chilli and spinach is a must. This combination also helps enhance the nutrition content of the dish.

For best results, you must make this methi chaman recipe with only organically sourced ingredients. The higher the quality of products used, the better the taste of the end products. Using organic elements also ensures they are free from pesticides and other harmful additives. They are ideal not just to the body but even nature; also beneficial to our farmers.

Details:

• Preparations time: 8 minutes
• Cook time: 30 Minutes
• Serves: 3 People
• Cuisine: Kashmiri
• Vessels needed: Kadhai, deep-bottom vessel, and blender

Ingredients:

The secret to a perfect dish is the right ingredients. Ensure you prepare this methi chaman recipe with the freshest leaves. As they wither, they also lose flavour and nutrition content.  Here is all you need to make this lip-smacking dish:

For the paste

• Methi (Fenugreek leaves): 1 large bunch
• Spinach (Palak): ½ bunch
• Green Chili: 3
• Water: 3 cups

Spices needed:

• Cumin Seeds(jeera): 1tbsp
• Clove: 3 pods
• Cardamom: 2 pods
• Cinnamon: 1-inch stem
• Bay Leaf (Tej Patta): 1 leaf
• Turmeric: ¼ tsp
• Garam Masala: ½ tsp
• Coriander Powder: ½ tsp
• Fennel Powder: 1tsp
• Ginger Power: ½ tsp
• Sugar: ½ tsp
• Salt to taste

Other elements:

• Paneer (cottage cheese): 20 cubes
• Fresh cream: 2 tbsp
• Organic Mustard Oil: 3 tbsp

Instructions for making methi chaman

1. Start by washing the leaves under running water to get the best results for this methi chaman recipe.
2. Boil the three cups of water in a deep-base vessel. Add the methi and palak into the water once it comes to a boil.
3. Blanch this until the leaves turn slightly dark.
4. Drain the water and allow the leaves to cook. You can save the water and use it while making the methi chaman curry.
5. Once cooled, transfer this into a blender; add the chillies and one cup of cold water.
6. Blend into a coarse paste and keep aside.
7. In a kadai, add the oil and let it heat.
8. Now add the cumin seeds, cloves, cardamom, cinnamon, and bay leaf.
9. Saute the spices till they release the aroma.
10. To this add the garam masala, coriander powder, fennel powder, ginger powder, sugar, and turmeric powder.
11. Saute this combination for a minute.
12. Add the pre-made paste; cook for three to four minutes while continually stirring the mixture.
13. At this point, add a cup of the boiled water to adjust the consistency.
14. Add the cream and the paneer cubes into this.
15. Allow it to simmer for five minutes and your methi chaman recipe is done.
16. Garnish with Kasuri Methi, and serve it hot.

Note:

• You can add some finely chopped onion and garlic after adding the dry spices if you like a variation in this methi chaman recipe.
• For an added texture, add some grated paneer in addition to the cubes.
• Do not add too much palak to the mixture; it will alter the taste of the dish.
• The methi chaman curry is best served with warm rice or freshly made rotis.

Nutritional overview:

This methi chaman recipe, for the proportions used above, is an all-around healthy dish for lunch or dinner. The dish is rich in Vitamin A, Vitamin C, Calcium, and Iron. It also contains the following nutrition:

Final thoughts

This Kashmiri methi chaman recipe is a common find during festivals and special occasions. The dish has it’s best flavours when consumed hot and immediately after preparations.

Try 24 Mantra Organic’s range of spices and savour the taste of organic goodness.