Potato Paneer Methi Curry (Alu Paneer Methi Curry)

Blogging Marathon# 29: Week 2/ Day 1

Theme: Pick 2 Ingredients & Cook from a Book

Ingredients/ Book: Paneer & Greens/ 660 Curries

Dish: Potato Paneer Methi Curry (Alu Paneer Methi Curry)

My theme for this week's BM is 'Cook from a Book'. But to make the theme a little more challenging Valli asked us to pick 2 ingredients from a list and then find a recipe from a cookbook. I got lucky and found the recipes quite easily this time (unlike the last time). 

Potato Paneer Methi Curry (Alu Paneer Methi Curry)

The ingredients I picked for the first day are 'Paneer & Greens". I found a very simple and delicious recipe in 660 Curries by Raghavan Iyer. 660 Curries is usually the first cookbook I refer to when I'm looking for an Indian dish. As the name suggests there are 660 recipes to choose from and it is always tough to pick just one dish.

Potato Paneer Methi Curry (Alu Paneer Methi Curry)
Blogging Marathon# 29: Week 2/ Day 1 Theme: Pick 2 Ingredients & Cook from a Book Ingredients/ Book: Paneer & Greens/ 660 Curries Dish: Potato Paneer Methi Curry (Alu Paneer Methi Curry) My theme for this week's BM is 'Cook from a Book'. But to make the theme a little more challenging Valli asked us...

Potato Paneer Methi Curry (Alu Paneer Methi Curry)

Summary

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  • Courseside dish
  • Cuisinenorth indian
  • Yield3~4 serving s 3~4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Potato - medium, peeled and diced
2
Paneer - diced
8 oz.,
Methi Leaves (Fenugreek leaves) - roughly chopped
1 cup
Ginger - finely chopped
1"
Garlic - finely chopped
2-3 cloves
Ground Coriander
2tsp
Ground Cumin
1tsp
Red Chili powder/ Cayenne powder (adjust as per taste)
1tsp
Turmeric powder
¼tsp
Mustard seeds
1tsp
Cumin seeds
1tsp
Sugar
2tsp
Salt
to taste

Steps

  1. Heat 2tbsp oil in a saute pan, add mustard seeds and cumin seeds, once the seeds start to splutter add ginger and garlic. Cook for a minute until they start to smell fragrant.
  2. Add sugar, ground coriander, cumin, chili powder, turmeric and salt; cook for 1 minute, then add chopped potato, methi and 2 cups of water. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until potatoes are almost tender, about 10-12 minutes.
  3. Add paneer and cook covered until potatoes are completely cooked through and the sauce has thickened. Serve hot with rice or roti.

I served it with steamed white rice and avocado raita.

Potato Paneer Methi Curry (Alu Paneer Methi Curry)

Lets check out what my fellow marathoners have cooked today for BM# 29.

Potato Paneer Methi Curry (Alu Paneer Methi Curry)
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