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

On a flight from Delhi to Chicago, I had Kalonji Aloo with Roti for breakfast. It was the first time I had heard about the dish – apparently common in Delhi and the Punjab. It had a unique taste due to Kalonji seeds. Other names for that ingredient are Onion seeds or Nigella seeds. They are small, black, shaped like sesame (til) seeds, easily found in Indian grocery stores. They impart a strong flavor to the dish, so be careful of overuse.

Kalonji/Onion/Nigella seeds

 

Ingredients

3 large baking potatoes chopped into medium-sized cubes
1-2 large tomatoes chopped
3 tsp oil
1 tsp fennel seeds (saunf)
1/2 tsp kalonji (onion seeds)
1/4 tsp fenugreek seeds (methi)
1/2 tsp turmeric powder
1/2 tsp red chilli powder (adjust as per taste)
Salt
1 cup of water
Chopped coriander leaves as garnish

Method

Add the oil to the saucepan on a low flame and let it heat up slightly. Fry the fenugreek seeds in the oil for a few seconds. Add onion seeds and fennel seeds and fry for a few seconds. Keep your smellivision on so that you can sense the unique smell. Add the tomatoes and turn up the heat to medium. Add the turmeric powder and the red chilli powder. After the tomatoes soften, add the potatoes and the water. Mix all the ingredients, turn down the heat to low and cover the saucepan. Let the potatoes cook for about 15-20 mins. Add salt. If the potatoes are not fully cooked, cover and cook some more. Add more water if necessary. Garnish with coriander leaves.

An alternative method is to boil the potatoes beforehand and use tomato puree for a thicker gravy.