Methi Chaman (Restaurant Style)

Updated: September 27, 2024, By Swasthi

This Methi Chaman is a delightful way to enjoy fenugreek leaves in a creamy and delicious curry. It has plenty of fresh greens, paneer, cream and aromatic spices that anyone will love. All you need is some flatbreads or plain basmati rice to enjoy this.

Originally Methi Chaman is a dish from the Kashmiri Cuisine, where methi refers to fenugreek and chaman to paneer. But various versions exist all over India and we fell in love with this recipe because it’s so good with tons of flavors. It’s senior & kids’ friendly, and gluten-free. You can also make a vegan version by substituting paneer with tofu.

Methi Chaman - Restaurant Style



Like many other restaurant paneer dishes this one does not have a smooth silky sauce but it’s got a texture from the chopped onions, tomatoes and methi leaves. Cashews and heavy cream add a lot of creaminess to the dish. It is not made in Kashmiri style but uses some of the spices that are common to the Kashmiri cuisine.

This recipe is roughly adapted from Chef Harpal Singh. The dish is easy to make and does not take too long if you have the methi leaves ready. It is ideal to have smaller servings if you are on a low fat diet because of the higher calories. If you can’t eat paneer you may omit that or use some oven roasted veggies. It still tastes delicious

Like the Methi Matar Malai, this Methi Chaman too gives you a break from all the spice loaded and tomato based curries. If fenugreek leaves are not your thing or they are not easily available in your country, simply substitute them with baby spinach.

Photo Guide

How to make Methi Chaman (Step-by-Step)

Preparation

1. Pluck only the methi leaves and discard the stalks to prevent bitter tones. This recipe requires 2 cups of loosely measured leaves (35 grams). Rinse them well thrice and sprinkle 1 teaspoon salt all over the leaves and rest for 10 mins. Later rinse them off well and drain to a colander.

methi leaves left in a colander to drain

2. Prepare the following:

  • 2 tablespoons ghee
  • ¼ teaspoon cumin seeds
  • chop 1 medium onion to make ¾ cup fine chopped (about 90 grams)
  • deseed and chop 2 medium ripe tomatoes to make 1 cup finely chopped (140 grams, I peel the tomatoes first)
  • 1 small green chili (deseed & chop, omit for low heat & for kids)
  • peel and grate (or crush) 1 inch ginger to make 1 teaspoon (5 grams) 
  • peel and mince (or grate) 4 to 5 medium garlic cloves to make 1 teaspoon (5 grams)
onions and tomatoes to make methi chaman

3. Here are more ingredients:

  • ½ teaspoon sea salt (+ more to adjust)
  • ½ to ¾ teaspoon red chili powder (adjust to taste, use Kashmiri for low heat)
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander powder
  • ½ teaspoon fennel powder (saunf powder)
  • ¼ teaspoon ginger powder
  • ½ to ¾ teaspoon garam masala (adjust to taste)
  • ⅛ teaspoon cardamom powder (if using store bought double the amount)
  • ½ tablespoon kasuri methi (dried fenugreek leaves)
  • ¼ cup cream (use more if you want, forgot to picture, used Arla whipping cream)
  • 12 (25 grams) whole raw cashews soak in half cup boiling water for 10 mins and grind to a puree with ¼ cup water (or use almond flour or boiled & blanched almonds, soaked overnight)
ingredients to make methi chaman

Make the curry

4. Heat ghee in a pan and add cumin seeds.

spluttering cumin seeds

5. When they begin to sizzle, add the onions and saute on a medium heat until deep golden, for 7 to 8 mins.

saute onions

6. Stir in the ginger, garlic and green chili. Saute for a minute, until aromatic.

saute ginger garlic and chili to make methi chaman

7. Add the tomatoes and salt. Saute until they break down and turn mushy. If you want, you may splash little water and cook covered.

saute tomatoes

6. Stir in turmeric, red chili, coriander powder, ginger powder, garam masala and fennel powder.

temper the spices in the pan

7. Move the sauteed masala to a side in the pan and add the fenugreek leaves. Saute on a medium heat for 4 to 5 mins, until aromatic & wilted. Do not burn. If you are making 2x or 3x, consider sauteing separately in a pan and add it here.

saute methi leaves

8. Pour the cashew puree. (Please don’t get confused, the 7th and 8th steps got reversed by mistake but is fixed for you. Just follow as written. Saute the methi leaves first and then add the cashew puree).

pour cashew cream to make methi chaman

9. Pour ¾ cup hot water & mix well. Cook covered on a medium heat until thick and the methi is completely soft (not crunchy). It takes about 10 mins for me. If your methi is more mature it may take longer, so add more hot water if required.

pour hot water

9. Add the paneer, cardamom powder and kasuri methi. Let the paneer heat through and turn off.

adding paneer and kasuri methi

Add cream

10. Stir in the cream and taste test to adjust salt and garam masala. Add more cream if you want, to adjust the consistency. The curry turns very thick after cooling down. I have cut down the cream to control the calories and fat. But if the curry becomes too thick add more to loosen it.

stir in the cream

Garnish methi chaman with 1 to 2 tablespoons chopped coriander leaves.

garnish cream methi chaman with coriander leaves

Serve Methi Chaman hot with Tandoori roti, plain parathas, kulcha, naans, roti or with plain basmati rice. We served it with Saffron Rice and Indian cucumber salad. Store the leftovers in the fridge up to 2 days or freeze up to a month. Thaw in the refrigerator and reheat on a low heat when frozen.

Methi Chaman Recipe

Expert Tips

  • Under cooking methi leaves can cause acidity. So saute them well first and cook down until tender.
  • We prefer to peel the tomatoes else you get a lot of tomato skin in the curry which many don’t like.
  • If you want you may pan fry the paneer to crisp and golden, like the way I did in this Saag Paneer. But I felt the sauce is already full of flavor and does not require that.
  • You can substitute cashews with 1/4 cup almond flour.

Related Recipes

Recipe Card

Methi Chaman Recipe

Methi Chaman

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Restaurant style creamy and delicious dish made with fenugreek leaves and paneer.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings3
AuthorSwasthi
Diet : Gluten Free, Vegetarian

Ingredients (US cup = 240ml )

  • 100 to 125 grams paneer diced to ½ inch cubes
  • 2 cups (35 grams) fenugreek leaves (rinsed, drained & chopped)
  • ¾ cup (1 medium, 90 grams) onion fine chopped
  • 1 teaspoon (5 grams) ginger grated or paste from 1 inch root
  • 1 teaspoon (5 grams) garlic minced or grated from 4 to 5 medium cloves
  • 1 green chili (deseed & chop, omit for low heat/kids)
  • 1 cup (2 medium, 140 grams) tomatoes (deseeded & chopped finely)
  • 12 (25 grams) whole raw cashews (or use almond flour or boiled & blanched almonds)
  • 2 tablespoons ghee
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ½ to ¾ teaspoon red chili powder (adjust to taste, use Kashmiri for low heat)
  • 1 teaspoon coriander powder
  • ½ teaspoon fennel powder (/saunf powder)
  • ¼ teaspoon ginger powder
  • ½ to ¾ teaspoon garam masala (adjust to taste)
  • ½ teaspoon sea salt (+ more to adjust)
  • ¾ cup hot water (or more if needed)
  • teaspoon cardamom powder (if using store bought double the amount)
  • ½ tablespoon kasuri methi (dried fenugreek leaves)
  • ¼ cup cream (more if you want)
  • 2 tablespoons coriander leaves


Instructions

  • Soak cashews in half cup boiling hot water for 10 mins, cool down and blend with ¼ cup soaked water to a smooth puree.
  • Heat ghee in a pan and add cumin seeds. When they begin to sizzle, add the onions and saute until deep golden, for 7 to 8 mins. Stir in the green chili, ginger & garlic. Saute for a minute.
  • Add the tomatoes and salt. Saute until they break down and turn mushy. If you want, you may splash little water and cook covered.
  • Stir in turmeric, red chili, coriander powder, ginger powder, garam masala and fennel powder. Move the sauteed masala to a side in the pan and add the fenugreek leaves. Saute on a medium heat for 4 to 5 mins, until aromatic.
  • Pour the cashew puree and hot water. Mix well. Cook covered on a medium heat until thick & the leaves become tender.
  • Add the paneer, cardamom powder and kasuri methi. Let the paneer heat through and turn off. Stir in the cream and taste test to adjust salt and garam masala. Add more cream if you want, to adjust the consistency. The curry turns very thick after cooling down.
  • Garnish methi chaman with coriander leaves. Serve it hot with flatbreads or with plain basmati rice.


Notes

  • We prefer to peel, deseed and chop the fresh tomatoes. If you want you may also use them unpeeled but deseed before chopping.
  • I have cut down the amount of cream from the original recipe but if you want to add up to 1/2 cup. This also helps to loosen the thick consistency of the curry.
  • If you want you may reduce the amount of  cashews and use more heavy cream. 
  • You may substitute cashews with blanched almond flour. For 1x recipe, use 1/4 cup flour. Soak for about 10 mins in equal amounts of water and blend smooth.
  • If you use whole almonds, add them to hot water and let rest for 10 mins. Peel them and soak overnight. Later grind with little water until smooth.

NUTRITION INFO (estimation only)

Nutrition Facts
Methi Chaman
Amount Per Serving
Calories 317 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 71mg24%
Sodium 424mg18%
Potassium 247mg7%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 894IU18%
Vitamin C 10mg12%
Calcium 203mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

Iโ€™m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโ€™s Recipes will assist you to enhance your cooking skills. More about me

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Hi Swasthi, I have chopped frozen methi at home, but it has the stalks in it. Is this alright to use with this recipe?