Potato Paneer Methi Curry (Alu Paneer Methi Curry)

Recipe by Cook's Hideout

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).

Ingredients

• 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))
• supermarket roast chicken, approximately 200g once shredded (powder)
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 tsp sugar
• to taste Salt

Method

1. 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.
2. 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.
3. Add paneer and cook covered until potatoes are completely cooked through and the sauce has thickened. Serve hot with rice or roti.

View the recipe instructions at Cook's Hideout