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.
- 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
- 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.
- 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.
- Add paneer and cook covered until potatoes are completely cooked through and the sauce has thickened. Serve hot with rice or roti.