Last year, I found a Kashmiri dish called Methi Chaman while looking for a novel recipe consisting fenugreek (methi) leaves. I have tried it several times, and even experimented with different ingredients.
The authentic recipe calls for the use of paneer, which could be substituted with chicken, cauliflower or any other ingredient that is mild in flavor. If you cannot find fenugreek leaves, use Kasuri Methi (dried fenugreek leaves), which you could easily find at Indian grocery stores. When using Kasuri Methi, use only a couple of pinches because of its strong flavor. Add a hint of chilli powder if you like your dishes spicy. Another thing I learned is the use of milk to soak fried paneer and keep it soft.
Methi Chaman
Filed under: North Indian Cuisine | Tagged: paneer fenugreek methi
