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.
Potato Paneer Methi Curry (Alu Paneer Methi Curry)
- 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.