Paneer Methi Aloo Curry

Name: Paneer Methi Aloo Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Methi Leaves (Fenugreek leaves) - roughly chopped; 2 Potato - medium, peeled and diced; 1 cup Paneer Cubes (Shallow Fried); 1 cup Tomato Puree; 1 tbsp ginger-garlic-green chilli paste; 1/2 tsp Jeera; 2 Dry Red Chilli; 1/2 tsp sugar; 1/2 tsp Turmeric powder; 1 tsp Sabzi Masala; 2 tsp Coriander Powder; 1 tsp Degi Mirch; 1 Pinch Asafoetida; 2 tbsp Fresh Cream (Malai); 3 tbsp Oil; as required water

Sunita Raghav @sunitaraghavrasoi

Haryana

#GA4 #week2
Paneer Methi Aloo Recipe is made with Potatoes, Fenugreek leaves, and Indian cottage cheese. All three vegetables are cooked in rich tomato paste and spices.

Sunita Raghav @sunitaraghavrasoi

Haryana

#GA4 #week2
Paneer Methi Aloo Recipe is made with Potatoes, Fenugreek leaves, and Indian cottage cheese. All three vegetables are cooked in rich tomato paste and spices.

Saved

Ingredients

30 mins

4 servings

1 cupMethi Leaves (Fenugreek leaves) - roughly chopped
2Potato - medium, peeled and diced
1 cupPaneer Cubes (Shallow Fried)
1 cupTomato Puree
1 tbspginger-garlic-green chilli paste
1/2 tspJeera
2Dry Red Chilli
1/2 tspsugar
1/2 tspTurmeric powder
1 tspSabzi Masala
2 tspCoriander Powder
1 tspDegi Mirch
1 PinchAsafoetida
2 tbspFresh Cream (Malai)
3 tbspOil
as requiredwater

Saved

Steps

30 mins

1

Heat oil in a saucepan, add dry red chilli and cumin seeds, saute for a minute.
2

Add methi leaves and mix well. Saute for a few minutes on medium flame by stirring continuously.
3

Now add ginger-garlic-green chilli paste. Cook for a minute until they start to smell fragrant.
4

Add tomato puree and mix well. Cook for a minute on medium flame.
5

Add coriander, degi chili powder, turmeric, sabzi masala, and asafoetida. Cook till oil gets separated.
6

Add water and mix well. Now add malai and cook for 2-3 minutes on low flame.
7

Add sugar and salt to it. Mix well. Now add the potato and cook covered for 2-3 minutes on low flame.
8

Add paneer and cook covered for 2-3 minutes until the sauce has thickened. Serve hot with rice or roti.