A flavorful curry with the addition of spices and protein rich with the paneer. This is a great side dish to serve with rice or roti. Also perfect to make ahead and pack in the lunchbox.
About the Recipe
Potato and paneer are 2 of my family’s favorite ingredients. Being a vegetarian, paneer is also happens to be my protein of choice. So, here’s a tasty dish with both these ingredients together. This recipe is from Raghavan Iyer’s 660 Curries. It is usually the first cookbook I look through when I am 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. Aloo methi curry is a very classic and traditional Indian side dish. Adding paneer makes this protein rich, wholesome and delicious. Perfect to serve with either rice or roti.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make this Aloo methi paneer curry recipe:
Potato - any variety of potato can be used.Methi aka fenugreek leaves - these 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.Paneer - you can use extra firm tofu for a vegan version of this curry.Ginger and garlic.Cumin and mustard seeds.Spices - red chili powder, ground coriander, cumin, turmeric and salt.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make aloo paneer methi curry: 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. Then add potato, methi and water. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until potatoes are almost tender. Add paneer and cook covered until potatoes are completely cooked through and the sauce has thickened. Serve hot with rice or roti.
Expert Tips
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.
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Here are a few more recipes with methi that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
