Methi Chaman

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  • recipe image cover





Methi chaman is a traditional North Indian dish cooked with paneer, fenugreek leaves and spinach. This recipe uses tofu in place of paneer. Paneer is calorie-dense and is loaded with fat, especially saturated fat and cholesterol which both promote inflammation and heart disease. Tofu is made from soybeans. It is a much healthier alternative to paneer.


  1. In a vessel boil 1 litre of water, then add chopped spinach (palak), cashews and 1 teaspoon of sugar (to prevent discoloration of the spinach) and let them boil for  3 minutes.
  2. Strain the water and keep the water aside.
  3. Grind the spinach and cashews with 1/2 cup water (from straining) in a blender to a purée consistency for 1 minute.
  4. In a separate pan dry roast jeera, garlic and chilies for a minute.
  5. Add palak paste and 1/2 cup of water (from straining) and cook for a minute.
  6. Add coriander powder, salt, 1/4 teaspoon of sugar, garam masala, grated tofu, Kasuri methi and cardamom powder. Mix well. Let it cook for 3 minutes and transfer it into a serving bowl. Enjoy!


4 cups of spinach (palak), chopped (6 ounces or 180 grams)
12 cashews
1 teaspoon of sugar
200 grams of tofu, grated
5 green chilies, finely chopped
6 cloves of garlic, finely chopped
1 1/2 tablespoons of Kasuri methi(dried Fenugreek leaves), crushed
1/2 teaspoon of elaichi powder (cardamom)
1/2 teaspoon of cumin seeds
1/2 teaspoon of coriander powder
1 teaspoon of salt, to taste
1/4 teaspoon of garam masala
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