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Haryali methi chaman – Bombay Post style

Haryali Meti Chaman或Fenugreek风味的印度农舍奶酪是来自美丽的克什米尔山谷的一种香味浓郁的菜肴。主要是克什米尔要塞大熊猫for whom the food is a part of their ethnic identity,主要避免洋葱,garlic and tomatoes and off course any non-veg items.In Kashmir,it is usually pronounced as萨曼(帕尼尔/印度农家干酪)最终变成查曼for the rest of India.

You might be wondering by now,如果这是一道克什米尔菜,那么孟买或孟买邮报是如何与之相关的,正如我在标题中所说。在班加罗尔,以前有一家北印度餐馆叫Bombay Post"位于卡尔顿大厦一楼的旧机场路。这是我最喜欢的餐馆,我在那里吃过无数次饭。They used to prepare bestdal makhni在小镇上,除了各种各样的烤肉串(最好是Shikampuri和Chelo)。perfectly themed with murals of Bollywood greats from early 60's to 70's,重新创造宝莱坞神奇的气氛,与一些伟大的食物完美搭配。After the mishaps at Carlton tower,这家餐馆一定会在一定时间内关门,我相信班加罗尔的美食家一定会错过的。


methi chaman full of flavour and rich in taste

哈亚利·梅西·查曼在孟买邮报,这简直是天方夜谭,a perfect blend of taste and flavour,sans any cream or tomatoes or dry fruit paste.在大多数餐馆里,很难区分帕拉克潘尼尔and梅西曼and adding cream or melon seed paste or cashew paste to enhance the richer taste,is quiet an easy task.But the challenge is to make it richer and tastier without using any of those things.Their lies the art and skill of chefs at Bombay Post.

当我在寻找类似的食谱时,I come acrossVaisahli's blogwhich has some wonderful collection of recipes,and being vegan she has added some fried cubes of tofu to it.I tweak it a little to be in sync with her recipe and at the same time wants to recreate that magical taste of haryali methi chaman of Bombay Post.

palak methi chaman


As far as I remember,孟买版的冰毒查曼使用了非常细的冰毒和菠菜叶,which I try to achieve by blending them in mixer to a coarse paste.This recipe does not uses tomatoes,洋葱、腰果或瓜子酱,甚至没有奶油。

食谱:Haryali Meti Chaman/印度菠菜-胡芦巴咖喱

总结:Haryaki methi chaman – a Kashmiri delicacy


  • Fenugreek leaves (methi): 1 bunch
  • Spinach : 1 bunch
  • Crumbled paneer / Indian cottage cheese: 1 cup
  • Ginger paste: 1 tbsp
  • 大蒜(烤碎):1汤匙
  • Green chillies as per taste: 3-4 long
  • Coriander powder: 1 tbsp
  • Kashmiri garam masala: 1-2 tsp (see below in the method)
  • For temeprring:
  • Kashmiri red chillies (dry): 1-2
  • Seeds of fenugreek (methi dana): 1/4 tsp
  • Garlic roasted: 1-2
  • Garnishing:
  • Few crushed leaves of kasuri methi
  • Oil: 2 tbsp
  • Butter: 1 tbsp
  • Salt to taste


  1. 切碎菠菜和冰毒的叶子(只有叶子,no stem) and wash it under running water.Blanch the spinach and methi leaves in salted lukewarm water for few minutes and again refresh it in cold water.让它冷却一点。
  2. Squeeze out the excess water from the spinach and methi leaves,blend to a coarse paste in mixer with chopped green chillies.
  3. 克什米尔-加拉姆-马萨拉通常包括沙赫埃拉(Caraway种子)。cumin seeds,肉豆蔻,八角茴香锏,black peppercorns,肉桂色,cloves and both green and black cardamom.这种香料组合非常适合搭配印度菜或肉类菜肴,但由于肉豆蔻,八角和梅斯有很强的味道,可能不太适合与冰毒查曼。
  4. So I prepare a fine mix of 1/2 tsp each of roasted shahjeera,cumin,black peppercorns,cloves,绿色和黑色小豆蔻和一英寸厚的肉桂。
  5. Heat some oil in a skillet and temper the oil with dry Kashmiri red chillies,seeds of fenugreek (methi dana) and roasted garlic.加入姜和蒜,炒一段时间。
  6. Add the coriander powder,搅动并轻轻地用油烤它,然后加入菠菜-冰毒泥。
  7. 低热搅拌,until all the water has evaporated and the oil separates out.
  8. Add the crumbled paneer / Indian cottage cheese,fold in well,add further the Kashmiri garam masala and cook for few more minutes.调整盐,检查调味料。Turn off the heat.
  9. Add the butter and crushed few leaves of kasuri methi (dry fenugreek leaves) between your palms and sprinkle over methi chaman.
  10. 用大蒜paratha/tandoori roti或naan加热Haryali Meti Chaman。

准备时间:20 minute(s)

烹饪时间:20 minute(s)


Number of servings (yield):2

Culinary tradition:印度语(北部)

My rating5stars: ★★★★★1review(s)

Verdict:methi chaman turns out to be very good,充满味道,加上黄油真的有助于让它尝到更丰富的味道,我认为它能接近著名的孟买后版本的Methi-Chaman,虽然我相信这是一个更好的品尝和保持良好的秘密。尽管如此,I am loving it and will try again to make it more perfect.


If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.


  • Reply
    3月8日,2011 at 4:10 pm

    烹饪就像爱情。它应该被抛弃或者根本不应该被接受。~Harriet van Horne

  • Reply
    Priyanka Bhattacharjee

    Looks good

  • Reply
    3月8日,2011 at 4:33 pm

    Very well described as usual… good for novices like me.😀

  • Reply

    Very nice.好吃。First time here.u have a nice blog 🙂

  • Reply

    healthy combination of green vegetables delicious

  • Reply

    嘿,你在海德哪家公司工作?I use to work for Virtusa which was in Whitehouse.There use to be a frakie place there.

  • Reply


    Methi chaman looks healthy and delicious….

    Check my space when u find time 🙂

  • Reply

    Looks so delicious and very healthy as well,路易威登

  • Reply
    3月8日,2011 at 8:54 pm

    as the name says,colour full chaman and healthy too.

  • Reply

    这个看起来很漂亮,Sukanya.Glad you tried it 🙂

  • Reply
    March 9,2011年12:55 AM

    Methi Chaman看起来又漂亮又健康。

  • Reply
    Edible Arts
    March 9,2011 at 2:09 am

    哦,哇!this looks fantastic!!
    & so filling for a dip!!

  • Reply
    March 9,2011点在上午5点57分

    Oh..I love this curry and I make loads of this when fresh methi is in season!Loved the color n texture..really refreshing n tempting..

    Thanks a lot for linking this to bookmark event 🙂


  • Reply
    Priya (Yallapantula) Mitharwal
    March 9,2011 at 11:12 am

    Bookmarked it,it looks absolutely amazing!!!!

  • Reply
    March 9,2011年12:07 PM

    I am currently living in hyderabad,but quit virtusa as I have kids to take care of.优先权改变了……

  • Reply
    March 9,2011 at 4:27 pm


    • Reply


  • Reply
    March 14,2011 at 1:38 am

    Wow,多漂亮的菜啊!Mouth waters at the sight of the chili flakes 🙂

  • Reply
    Creamy Paalak Tomatina « Gourmet Flavours
    November 3,2012 at 3:53 am

    […] pastas,I wanted to create something different for Spaghetti.Inspired from the lovely texture of Methi Chaman (an Indian Kashmiri recipe) I came up with this new Tomatina sauce with crunches of tomatoes,[…]

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