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Methi Chaman

Creamy Methi Chaman made with fresh methi leaves and freshly ground masala/ spice paste. Perfect accompaniment to rice and roti.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: kashmiri, north indian
Servings: 4 serving


For the Spice paste:

  • 1 tsp Oil
  • 1 Large Onion
  • 3~4 Green chilies
  • ¼ cup Cashews
  • ½" Ginger piece
  • 2~3 Garlic cloves, crushed

For the Curry:

  • 1 tbsp Oil
  • 1 cup Paneer cubes
  • 1 Small bunch Methi, chopped (about 3 cups)
  • 1 Small bunch Spinach, chopped (about 2~3 cups)
  • ¼ cup Tomato puree
  • 1 tsp Ground Coriander
  • ½ tsp Red chili powder
  • 2 tbsp Kasoori Methi, crushed
  • 1 tsp Garam Masala
  • 2 tbsp Cream
  • ¼ cup Grated Paneer
  • To taste Salt


  • Thoroughly clean and chop methi and spinach leaves.
  • Heat oil in a pan, sauté onions, chilies, cashews, ginger and garlic till onions turn translucent. Remove and when cool grind to a smooth paste.
  • Heat oil in the pan and sauté the onion paste for 2 minutes. Add tomato puree, coriander powder, red chili powder and cubed paneer. Cook on medium-low flame for about 7-8 minutes.
  • Add the chopped greens, cover and cook till the leaves wilt and don’t smell raw, about 5-6 minutes.
  • Add cream and kasoori methi (crushed with your fingers) and salt. Cook for about 5 minutes. Stir in the grated paneer.
  • Finally add the garam masala, cover to let the flavors mingle and take off the heat after 2 minutes.
  • Serve with rotis or rice.


  • Methi leaves can be subbed with either swiss chard or kale.
  • Make it vegan by using tofu instead of paneer. Skip the heavy cream and add a splash of coconut milk.
  • Skip the heavy cream and add some milk instead for a low fat recipe.
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