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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). 

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.

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Potato Paneer Methi Curry (Alu Paneer Methi Curry) Yum
Potato Paneer Methi Curry (Alu Paneer Methi Curry)
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Potato - medium, peeled and diced
  • 8 oz Paneer ., - diced
  • 1 cup Methi Leaves (Fenugreek leaves) - roughly chopped
  • 1 Ginger " - finely chopped
  • 2 - 3 cloves Garlic - finely chopped
  • 2 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • 1 tsp Chili powder Cayenne Red / powder (adjust as per taste)
  • ¼ tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 tsp Sugar
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Potato - medium, peeled and diced
  • 8 oz Paneer ., - diced
  • 1 cup Methi Leaves (Fenugreek leaves) - roughly chopped
  • 1 Ginger " - finely chopped
  • 2 - 3 cloves Garlic - finely chopped
  • 2 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • 1 tsp Chili powder Cayenne Red / powder (adjust as per taste)
  • ¼ tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 tsp Sugar
  • to taste Salt
Potato Paneer Methi Curry (Alu Paneer Methi Curry)
Instructions
  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.
Recipe Notes

I served it with steamed white rice and avocado raita.

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

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15 thoughts on “Potato Paneer Methi Curry (Alu Paneer Methi Curry)”

  1. Yea this theme is very interesting too!And love the book you have picked up the recipe from.And of course the dish looks superb 🙂

  2. Such a simple recipe but every thing is there in this curry paneer, potato and methi a perfect cholice for roti for me….

  3. That’s a lovely combination Pavani…and yes I still remember the last time and I dread when I think of it..LOL..

  4. lol! I am in the same boat as you were the last time. When I saw cooking from cookbooks, I immediately picked this theme and only last week I realized I conveniently ignored the second part of the rule, cooking with 2 ingredients from the list. I will come up with something though. Paneer potato methi curry look flavorful.

  5. I too used Raghavan Iyer’s book when I was in the US.. We cudnt carry it along as it was such a huge book and required about2 kgs.. The combo looks yumm.. would love to have a bite

  6. Lovely side dish. This book is in my wishlist for a long time and if I remember correctly from my last visit, I say you have a huge collections of cookbook. 🙂 🙂

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