For the final day of this week’s marathon, I made a dry curry made with methi (fenugreek leaves) and paneer. This is a simple dish that can be whipped up in no time and is a yummy when served with roti or as a side dish to rice.
I harvested a big bunch of methi from my container garden and used it in the recipe. I already said this, but I will say it again — I love summers and my backyard garden. It is so convenient to walk out in the middle of cooking and get some mint, some parsley or basil. This year for the first time, I planted zucchini and cucumber, I’ll post about them soon.
This recipe is from a Telugu cooking show. Along with fresh methi, dried kasoori methi is also added to the curry to give it a nice earthy flavor. With no masalas to grind, this is a quick and simple dish to make any time.