Paneer Methi Chaman is a popular North Indian dish that combines the richness of paneer (cottage cheese) with the earthy flavor of fenugreek leaves and the creaminess of cashew‑based gravy. Often served in restaurants, this dish is perfect for dinner when you want something indulgent yet wholesome. With the right balance of spices and cream, you can easily recreate the hotel‑style taste at home.

Ingredients (Serves 4)

• 250 g paneer (cottage cheese), cut into cubes


• 1 cup fresh methi (fenugreek) leaves, washed and chopped


• 1 onion (finely chopped)


• 2 tomatoes (pureed)


• 1 tbsp ginger‑garlic paste


• 2 green chilies (slit)


• 10–12 cashews (soaked in warm water)


• 2 tbsp fresh cream


• 2 tbsp oil or ghee


• 1 tsp cumin seeds


• 1 bay leaf


• ½ tsp turmeric powder


• 1 tsp red chili powder


• 1 tsp coriander powder


• 1 tsp garam masala


• ½ tsp kasuri methi (crushed)


• Salt to taste


• Fresh coriander leaves for garnish

Preparation

Step 1: Prepare Cashew Paste

• Blend soaked cashews into a smooth paste.


• Keep aside for the gravy base.

Step 2: Cook Methi Leaves

• Heat 1 tsp oil in a pan.


• Add chopped methi leaves and sauté for 2–3 minutes until the raw taste disappears.


• Keep aside.

Step 3: Make the Gravy

• Heat oil/ghee in a pan.


• Add cumin seeds and bay leaf, let them splutter.


• Add onions and sauté until golden brown.


• Add ginger‑garlic paste and green chilies, cook for 1 minute.


• Add tomato puree and cook until oil separates.


• Mix in turmeric, red chili powder, coriander powder, and salt.

Step 4: Add Cashew Paste and Methi

• Stir in cashew paste and cook for 3–4 minutes.


• Add sautéed methi leaves and mix well.

Step 5: Add Paneer and Finish

• Add paneer cubes and gently mix into the gravy.


• Add garam masala, kasuri methi, and fresh cream.


• Simmer for 5 minutes on low flame.


• Garnish with fresh coriander leaves.

Serving Suggestions

• Serve hot with butter naan, tandoori roti, or jeera rice.


• Pair with salad and pickle for a complete dinner platter.

Chef’s Tips

• Use fresh methi leaves for authentic flavor.


• Cashew paste gives creaminess; you can add a little milk for extra richness.


• Do not overcook paneer; keep it soft and tender.


• A dollop of butter at the end enhances the hotel‑style taste.

Conclusion

Paneer Methi Chaman is a luxurious dish that brings together the goodness of paneer and the aroma of fenugreek leaves in a creamy gravy. Perfect for dinner, it adds richness to your table and guarantees a restaurant‑like experience at home.

FAQ

Q: Can I use frozen methi leaves?

Yes, but fresh leaves give better flavor.

Q: What can I replace cashews with?

You can use almonds or melon seeds for creaminess.

Q: Is Paneer Methi Chaman spicy?

It is mildly spiced, but you can adjust chili powder to taste.

Q: Can I make it vegan?

Yes, replace paneer with tofu and cream with coconut cream.

Q: What is the best side dish with Paneer Methi Chaman?

Butter naan or jeera rice pairs perfectly.