Name: Methi Paneer Dry Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Methi (Leaves); 1 cup Paneer (, chopped); 1 Onion (Small , chopped); 2 chilies (Green , slit); 1 tsp Ginger (- , grated); 2 cloves Garlic (, finely minced); 6 ~ 8 Curry leaves; ½ tsp Chili powder (Red (adjust as per taste)); ½ tsp Turmeric; 1 ~ 2 tsps Methi (Kasoori , crushed); 1 tsp Cumin seeds; to taste Salt

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Blogging Marathon# 55: Week 1/ Day 3

Theme: Healthy Family Dinners

Dish: Methi Paneer Dry Curry

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.

Methi Paneer Dry Curry

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.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Side Dish

Cuisine: north indian

Servings: serving

Ingredients

1 cup Methi Leaves
1 cup Paneer , chopped
1 Onion Small , chopped
2 chilies Green , slit
1 tsp Ginger - , grated
2 cloves Garlic , finely minced
6 ~ 8 Curry leaves
½ tsp Chili powder Red (adjust as per taste)
½ tsp Turmeric
1 ~ 2 tsps Methi Kasoori , crushed
1 tsp Cumin seeds
to taste Salt

Instructions

Heat 2tbsp oil in a saute pan; add cumin seeds, chopped ginger and garlic. Cook for 30 seconds or until fragrant.
Add onions, green chilies, curry leaves and methi leaves. Cover and cook till methi leaves are wilted and tender, about 4~5 minutes.
Add salt, red chili powder, turmeric and the paneer. Gently toss it around and cook for 2~3 minutes or paneer is heated through.
Finally add the crushed kasoori methi, mix well and turn off the heat. Serve hot with roti or rice.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 55.

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

Comments

POOJA PATIL

August 06, 2015 at 11:12 am

nice photos..http://www.lazy2cook.com/

Sapana Behl

August 07, 2015 at 7:45 pm

Wow curry looks yum. We feel so proud to use over own grown veggies na.

sneha datar

August 08, 2015 at 9:18 am

Nice combo of methi and panner, delicious.

Harini-Jaya Rupanagudi

August 10, 2015 at 2:27 pm

Love the taste of freshly harvested methi.

praba bubesh

August 13, 2015 at 4:08 pm

look soo tasty and flavorful...fresh taste is always the best..

Sowmya :)

August 15, 2015 at 12:37 am

Yummy paneer. And very pretty clicks!

Srivalli

October 05, 2015 at 10:37 am

And I love your garden too Pavani..your fresh methi leaves look so so wonderful!..pls do share a picture of your entire garden!

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