Kashmiri Paneer Methi Chaman recipe with step by step photos
like Kashmiri style paneer methi chaman recipe-
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?-
See the below image of list of ingredients for making Kashmiri style paneer methi chaman.
how to make onion cashew paste-
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.
how to proceed-
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.
pro tips to make Kashmiri style paneer methi chaman-
Use fresh, vibrant green fenugreek leaves for the best flavor. Avoid using dried methi as it won't deliver the same depth of taste.
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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.