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.
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.