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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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