Follow these steps for perfect results
Potatoes
cut into medium sized pieces
Paneer
cut into medium cubes
Tomatoes
roughly chopped
Ginger
grated
Green Chillies
finely chopped
Red Chilli powder
none
Coriander Powder
none
Cumin powder
roasted
Salt
none
Sunflower Oil
none
Coriander Leaves
fresh, chopped
Water
none
Blend tomatoes, ginger, and green chilies into a coarse puree.
Heat oil in a pressure cooker and sauté grated ginger until fragrant.
Add the tomato puree and sauté until most of the water evaporates.
Add red chili powder, coriander powder, and salt. Sauté until the water has completely evaporated.
Add potatoes and sauté for 2 minutes.
Add water and cumin powder. Stir well.
Pressure cook for one whistle or cook in a pot until potatoes are fully cooked.
Open the lid and bring the curry to a boil.
Add paneer cubes and cook for 2 minutes.
Garnish with fresh coriander leaves.
Serve hot.
Expert advice for the best results
Roast the cumin powder before grinding for a more intense flavor.
Adjust the amount of green chilies to your spice preference.
Garnish with a dollop of yogurt for a richer taste.
Everything you need to know before you start
15 mins
Can be made a day ahead and stored in the refrigerator.
Serve hot in a bowl, garnished with fresh coriander and a swirl of cream.
Serve with Rajgira Puri for fasting days.
Serve with roti or rice for a complete meal.
Cools down the palate.
Discover the story behind this recipe
Commonly prepared during fasting days (Vrat) as it excludes onion and garlic.
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