Methi Paneer Dry Curry (Fenugreek Cottage Cheese Curry)

Blogging Marathon# 55: Week 1/ Day 3

Theme: Healthy Family Dinners

Dish: Methi Paneer Dry Curry

For the final day of this week's marathon, I made a dry curry made with methi (fenugreek leaves) and paneer. This is a simple dish that can be whipped up in no time and is a yummy when served with roti or as a side dish to rice.

I harvested a big bunch of methi from my container garden and used it in the recipe. I already said this, but I will say it again -- I love summers and my backyard garden. It is so convenient to walk out in the middle of cooking and get some mint, some parsley or basil. This year for the first time, I planted zucchini and cucumber, I'll post about them soon.

This recipe is from a Telugu cooking show. Along with fresh methi, dried kasoori methi is also added to the curry to give it a nice earthy flavor. With no masalas to grind, this is a quick and simple dish to make any time.

Ingredients: Serves 2~3

• Methi Leaves - 1cup
• Paneer - 1cup, chopped
• Onion - 1 small, chopped
• Green chilies - 2, slit
• Ginger - 1tsp, grated
• Garlic - 2cloves, finely minced
• Curry leaves - 6~8
• Red Chili powder - ½tsp (adjust as per taste)
• Turmeric - ½tsp
• Kasoori Methi - 1~2tsp, crushed
• Cumin seeds - 1tsp
• Salt - to taste

Method:

Heat 2tbsp oil in a saute pan; add cumin seeds, chopped ginger and garlic. Cook for 30 seconds or until fragrant.

Add onions, green chilies, curry leaves and methi leaves. Cover and cook till methi leaves are wilted and tender, about 4~5 minutes.

Add salt, red chili powder, turmeric and the paneer. Gently toss it around and cook for 2~3 minutes or paneer is heated through.

Finally add the crushed kasoori methi, mix well and turn off the heat. Serve hot with roti or rice.