Aloo Methi Paneer Curry Recipe

Looking for an easy curry recipe for dinner? Then give this aloo methi paneer sabji a try. This is a quick dish that needs just a few ingredients and a few minutes to make.

A flavorful curry with the addition of spices and protein rich with the paneer. This is a great side dish to serve with rice or roti. Also perfect to make ahead and pack in the lunchbox.

About the Recipe

Potato and paneer are 2 of my family's favorite ingredients. Being a vegetarian, paneer is also happens to be my protein of choice. So, here's a tasty dish with both these ingredients together.

This recipe is from Raghavan Iyer's 660 Curries. It is usually the first cookbook I look through when I am 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.

Aloo methi curry is a very classic and traditional Indian side dish. Adding paneer makes this protein rich, wholesome and delicious. Perfect to serve with either rice or roti.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Aloo methi paneer curry recipe:

• Potato - any variety of potato can be used.
• Methi aka fenugreek leaves - these are widely available in Indian and Asian grocery stores. Feel free to use either fresh or frozen methi. If methi is not available, substitute it with spinach, kale or Swiss chard.
• Paneer - you can use extra firm tofu for a vegan version of this curry.
• Ginger and garlic.
• Cumin and mustard seeds.
• Spices - red chili powder, ground coriander, cumin, turmeric and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make aloo paneer methi curry:

Heat oil in a sauté 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 turmeric, ground coriander, cumin, chili powder, sugar and salt.

Then add potato, methi and water. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until potatoes are almost tender.

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

Expert Tips

• Feel free to use any variety of potato. Thin skinned baby potatoes are perfect here.
• Methi aka fenugreek leaves are widely available in Indian and Asian grocery stores. Feel free to use either fresh or frozen methi.
• If methi is not available, substitute it with spinach, kale or Swiss chard.
• Substitute paneer with extra firm tofu for a vegan version of this curry.
• Serve aloo methi paneer ki sabji with rice and/ or roti.
• Store leftover curry in an airtight container for up to 3 days.
• If you want the curry to be saucy or with gravy, add more water and simmer just until it thickens.

You might also like

Here are a few more recipes with methi that you might like:

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Recipe Card

Alu Methi Paneer Curry

Aloo Methi Paneer is a quick and easy curry that is great to serve with rice or roti. With just a few ingredients this is a delicious dish.

Author: Pavani

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Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Side Dish

Cuisine: north indian

Servings: 4 servings

Ingredients

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• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1" Ginger piece, finely chopped
• 2~3 Garlic cloves, finely chopped
• ¼ teaspoon Turmeric
• 1½ teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Red Chili powder, adjust as per taste
• 2 teaspoons Sugar
• To taste Salt
• 2 Medium Potato, peeled and diced
• 1 cup Methi leaves, chopped
• 2 cups Water
• 1 cup Chopped Paneer

Instructions

• Heat oil in a sauté 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 turmeric, ground coriander, cumin, chili powder, sugar and salt; cook for 1 minute. Then add potato, methi and 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.

Video

Notes

• Feel free to use any variety of potato. Thin skinned baby potatoes are perfect here.
• Methi aka fenugreek leaves are widely available in Indian and Asian grocery stores. Feel free to use either fresh or frozen methi.
• If methi is not available, substitute it with spinach, kale or Swiss chard.
• Substitute paneer with extra firm tofu for a vegan version of this curry.
• Serve aloo methi paneer ki sabji with rice and/ or roti.
• Store leftover curry in an airtight container for up to 3 days.
• If you want the curry to be saucy or with gravy, add more water and simmer just until it thickens.

Nutrition

Calories: 359kcal | Carbohydrates: 28g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 37mg | Potassium: 508mg | Fiber: 4g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 22mg | Calcium: 540mg | Iron: 3mg

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