Pan-fried cheese with potatoes and fenugreek (Aloo methi paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 300) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dirty rice with caramelized onions ("Mitty" chawal)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on October 24, 2020

    This is excellent - used it to introduce some friends to the flavor of fenugreek, and they literally licked their bowls clean. Use fresh fenugreek! It's the only option which isn't overpowering and has a nice mouthfeel. Have made many times - cheap, wholesome, and delicious.

  • snokite on April 06, 2020

    The recipe leaves out the part where you fry the cheese. I do this while the potatoes are cooking.

  • snokite on December 26, 2018

    I recommend making this a day in advance for best flavor.

  • snokite on February 12, 2017

    I don’t like the mouthfeel of the fenugreek leaves, so I purée the leaves if I’m using frozen greens, and powder them in a spice grinder if I’m using dried.

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