Methi Chaman looks enough like palak paneer to lull you into a false sense of familiarity. Then the methi turns up. Here, fenugreek is very much in charge, with just enough palak around to keep its bitterness from becoming a hostile takeover. There is no onion, garlic, tomato or cream to hide behind either. Instead, fennel, dried ginger, hing and mustard oil do the heavy lifting, while fried paneer gets a hot-water spa treatment before joining the gravy. Slightly bitter, gently tangy and wonderfully aromatic, this is what happens when green paneer decides to develop a personality.