Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman |
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Tarla Dalal
• 11 April, 2024
Table of Content
Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman |
Kashmiri Paneer Methi Chaman recipe - How to make Kashmiri Paneer Methi
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
5 servings
Ingredients
For Kashmiri Paneer Methi Chaman
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1/4 cup mustard (rai / sarson) oil
- 1 cup finely chopped fenugreek leaves (methi)
- 2 cups paneer (cottage cheese) cubes
- 1 cup roughly chopped onion
- 1/4 cup cashew nuts (kaju)
- 2 green chilli
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1/4 cup mustard (rai / sarson) oil
- 2 tsp finely chopped ginger (adrak)
- 1 tbsp finely chopped garlic (lehsun)
- 1 tsp finely chopped green chillies
- 1/4 tsp turmeric powder (haldi)
- 1/4 tsp chilli powder
- 1 tsp coriander-cumin seeds (dhania-jeera) powder
- 1/2 cup fresh curd (dahi)
- 1/4 tsp fennel seeds (saunf) powder
- 2 tbsp fresh cream
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salt and freshly ground black pepper (kalimirch) to taste
Method
For kashmiri paneer methi chaman
- To make kashmiri style paneer methi chaman recipe, combine onions, cashews, green chillies and 1 cup of water in broad non stick pan.
- Cook on a medium flame for 8 to 10 minutes, until the water evaporates. Remove in a plate and allow it to cool.
- Transfer into a mixer jar and blend till smooth paste. Keep aside.
- Combine curd, fennel powder and fresh cream in a small bowl and whisk it well. Keep aside.
- Heat mustard oil in a broad non stick pan, add the paneer cubes and shallow fry them on a medium flame until light brown on all the sides.
- Remove the paneer cubes in a deep bowl and add enough hot water to it.
- In the same pan, add ginger, garlic and green chillies, saute for a few seconds.
- Add the fenugreek leaves, turmeric powder, chilli powder and coriander cumin seed powder. Saute on a medium flame for 2 to 3 minutes.
- Add the prepared onion cashew paste, mix well and cook it on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the curd mixture and mix well. Add the paneer cubes, ½ cup paneer soaked water, salt and pepper to taste.
- Mix well and cook it on a medium flame for 5 minutes, whilestriing occasionally.
- Serve kashmiri style paneer methi chaman recipe hot.
Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman | Video by Tarla Dalal
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Kashmiri Paneer Methi Chaman recipe with step by step photos
like Kashmiri style paneer methi chaman recipe
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Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman | then do try other paneer recipes also:
- nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry |
- matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi |
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Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman | then do try other paneer recipes also:
what is Kashmiri style paneer methi chaman made of?
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See the below image of list of ingredients for making Kashmiri style paneer methi chaman.
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See the below image of list of ingredients for making Kashmiri style paneer methi chaman.
how to make onion cashew paste
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To make Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman | in broad nonstick pan, add 1 cup roughly chopped onions.
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Add ¼ cup cashew nuts (kaju). Cashews, when ground into a paste, creates a thick and creamy base that coats the paneer. This adds a luxurious mouthfeel to the curry, contrasting the slight bite of the fenugreek leaves.
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Add 2 green chillies. The primary function of green chillies is to add a spicy kick to the curry.
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Add 1 cup of water.
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Cook on a medium flame for 8 to 10 minutes, until the water evaporates.
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Remove in a plate and allow it to cool.
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Transfer into a mixer jar.
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Blend till smooth paste. Keep aside.
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To make Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman | in broad nonstick pan, add 1 cup roughly chopped onions.
how to proceed
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In a small bowl, add ½ cup curd (dahi). The tanginess of the curd adds another layer of complexity to the flavor profile, complementing the richness of the cashews or cream often used in the recipe.
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Add ¼ tsp fennel seeds (saunf) powder. Fennel powder adds a distinct licorice-like aroma and a slightly sweet, warm flavor to the dish.
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Add 2 tbsp fresh cream. Fresh cream adds a luxurious, silky texture and a touch of richness to the gravy. This helps balance the slightly bitter taste of fenugreek leaves (methi) which are a key ingredient in the dish.
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Whisk it well. Keep aside.
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Heat ¼ cup mustard (rai / sarson) oil in a broad nonstick pan. Mustard oil has a pungent and sharp flavor that's different from neutral oils. When heated, this pungency mellows out, contributing a unique taste to the gravy. This complements the bitterness of fenugreek leaves (methi) in the dish.
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Add 2 cups paneer (cottage cheese) cubes. The cubes of paneer add a satisfying textural contrast to the smooth and creamy fenugreek gravy. The soft, pillowy texture of the paneer complements the richness of the sauce.
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Shallow fry them on a medium flame until light brown on all the sides.
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Remove the paneer cubes in a deep bowl.
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Add enough hot water to it.
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In the same pan, add 2 tsp finely chopped ginger (adrak).
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Add 1 tbsp finely chopped garlic (lehsun). Garlic adds a pungent and savory aroma to the dish. When sautéed with other ingredients, it releases its flavor compounds, building a richer and more complex base for the gravy.
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Add 1 tsp finely chopped green chillies.
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Sauté for a few seconds.
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Add 1 cup finely chopped fenugreek leaves (methi). Fenugreek leaves have a distinct taste that is slightly bitter and pungent. In Paneer Methi Chaman, this bitterness is balanced by the creaminess of the gravy, often made with cashews, spinach, or cream.
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Add ¼ tsp turmeric powder (haldi). Turmeric is a natural coloring agent and lends a beautiful golden yellow hue to the paneer methi chaman gravy. This vibrant color adds visual appeal to the final dish.
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Add ¼ tsp chilli powder.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
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Sauté on a medium flame for 2 to 3 minutes.
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Add the prepared onion cashew paste.
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Mix well and cook it on a medium flame for 3 to 4 minutes, while stirring continuously.
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Add the curd mixture.
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Mix well.
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Add the fried paneer cubes.
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Add ½ cup paneer soaked water.
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Add salt to taste.
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Add pepper to taste.
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Mix well and cook it on a medium flame for 5 minutes, while stirring occasionally.
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Serve Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman | hot.
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In a small bowl, add ½ cup curd (dahi). The tanginess of the curd adds another layer of complexity to the flavor profile, complementing the richness of the cashews or cream often used in the recipe.
pro tips to make Kashmiri style paneer methi chaman
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Use fresh, vibrant green fenugreek leaves for the best flavor. Avoid using dried methi as it won't deliver the same depth of taste.
- To achieve a restaurant-style rich texture, use a combination of heavy cream and cashew paste. The cashews add a subtle nutty flavor and help thicken the gravy.
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Mustard oil has a strong, pungent flavor profile that contributes significantly to the overall taste of the dish. It adds a distinct warmth and complexity that other oils wouldn't provide.
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Use fresh, vibrant green fenugreek leaves for the best flavor. Avoid using dried methi as it won't deliver the same depth of taste.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 433 cal |
| Protein | 10.5 g |
| Carbohydrates | 10.4 g |
| Fiber | 0.9 g |
| Fat | 38.9 g |
| Cholesterol | 3.2 mg |
| Sodium | 11.9 mg |
Click here to view Calories for Kashmiri Paneer Methi Chaman
The Nutrient info is complete
