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). 

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.

Ingredients:

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

Method:

• 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.