What is Methi Chaman?
Methi is fenugreek and in this recipe, we normally use fresh fenugreek leaves. Chaman is a Kashmiri word for paneer and I prefer using my homemade paneer for its soft texture (store-bought paneer can be used as well.)
It looks like Palak Paneer and the cooking method is almost the same, but the taste is quite different.
There are so many variations and recipes of Methi Chaman. The Methi Chaman restaurants normally serve is heavily influenced by the Punjabi version and it uses onion and garlic. If you love Methi/fenugreek leaves, this dish is for you. Since Methi leaves have a slightly bitter flavor, this also has a hint of bitterness. I used a little bit of spinach and cream to balance the bitterness and this gives a wonderful flavor. Making this dish with fresh fenugreek leaves is always advisable, but I don’t see a reason why you can’t use frozen ones. Since frozen ones are strong in flavor, you will need to use a little less. I believe that there are no rules in terms of cooking, just guidelines. Be creative while cooking and you will do great.
