Cook's Hideout: Potato Paneer Methi Curry (Alu Paneer Methi Curry)

June 10, 2013

Potato Paneer Methi Curry (Alu Paneer Methi Curry)

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). 
Potato Paneer Methi Curry (Alu Paneer Methi Curry)
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)
Potato - 2 medium, peeled and diced
Paneer - 8 oz., diced
Methi Leaves (Fenugreek leaves) - 1 cup, roughly chopped
Ginger - 1" piece, finely chopped
Garlic - 2-3 cloves, finely chopped
Ground Coriander - 2tsp
Ground Cumin - 1tsp
Red Chili powder/ Cayenne powder - 1tsp (adjust as per taste)
Turmeric powder - ¼tsp 
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Sugar - 2tsp
Salt - to taste

  • 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.
Potato Paneer Methi Curry (Alu Paneer Methi Curry)
Lets check out what my fellow marathoners have cooked today for BM# 29.


  1. lovely and flavorful dish.. looks awesome!!

  2. Yea this theme is very interesting too!And love the book you have picked up the recipe from.And of course the dish looks superb :)

  3. Paneer,potato and methi..omg cant ask more..beautiful curry.

  4. I can get the aromas right here..lovely combo and you have some great pics!!

  5. Such a flavorful and nutritious dish. Taking the simple aloo methi to another level.

  6. Such a simple recipe but every thing is there in this curry paneer, potato and methi a perfect cholice for roti for me....

  7. That's a lovely combination Pavani...and yes I still remember the last time and I dread when I think of it..LOL..

  8. lol! I am in the same boat as you were the last time. When I saw cooking from cookbooks, I immediately picked this theme and only last week I realized I conveniently ignored the second part of the rule, cooking with 2 ingredients from the list. I will come up with something though.

    Paneer potato methi curry look flavorful.

  9. a simple but tasty dish, I'm sure

  10. Wow looks so delicious and yummy. Paneer, methi and spinach wow. Bookmarking it

  11. I too used Raghavan Iyer's book when I was in the US.. We cudnt carry it along as it was such a huge book and required about2 kgs.. The combo looks yumm.. would love to have a bite

  12. That's quite a tough theme to take up. Nice choice of dish.

  13. Lovely side dish. This book is in my wishlist for a long time and if I remember correctly from my last visit, I say you have a huge collections of cookbook. :) :)

  14. The combination can never go wrong :) Awesome.


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