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Potato Paneer Methi Curry (Alu Paneer Methi Curry)

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine north indian
Servings 34 serving


  • 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)
  • ΒΌ 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.


I served it with steamed white rice and avocado raita.
Lets check out what my fellow marathoners have cooked today for BM# 29.