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    Home » Blogging Marathon » Methi Paneer Dry Curry (Fenugreek Cottage Cheese Curry)

    Methi Paneer Dry Curry (Fenugreek Cottage Cheese Curry)

    Published: Aug 5, 2015 · Modified: Jun 13, 2020 by Pavani · Leave a Comment

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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: 23 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!

    More Blogging Marathon

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      Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    Reader Interactions

    Comments

    1. POOJA PATIL

      August 06, 2015 at 11:12 am

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

      Reply
    2. Sapana Behl

      August 07, 2015 at 7:45 pm

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

      Reply
    3. sneha datar

      August 08, 2015 at 9:18 am

      Nice combo of methi and panner, delicious.

      Reply
    4. Harini-Jaya Rupanagudi

      August 10, 2015 at 2:27 pm

      Love the taste of freshly harvested methi.

      Reply
    5. praba bubesh

      August 13, 2015 at 4:08 pm

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

      Reply
    6. Sowmya :)

      August 15, 2015 at 12:37 am

      Yummy paneer. And very pretty clicks!

      Reply
    7. 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!

      Reply

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