Follow these steps for perfect results
Cumin powder
roasted
Coriander Leaves
chopped
Salt
to taste
Red Chilli powder
Coriander Powder
Ginger
grated
Potatoes
cut into medium sized pieces
Tomatoes
roughly chopped
Paneer
cut into medium cubes
Sunflower Oil
Green Chillies
finely chopped
Blend tomatoes, ginger, and green chilies into a coarse puree.
Heat oil in a pressure cooker and sauté grated ginger for about a minute until fragrant.
Add the tomato puree and sauté for about 10 minutes, or until most of the water has evaporated.
Add red chili powder, coriander powder, and salt.
Sauté for another 5 minutes until the water has completely evaporated.
Add potatoes and sauté for 2 minutes.
Add 2 cups of water and roasted cumin powder.
Stir, close the lid, and pressure cook for one whistle. Let the pressure diffuse naturally.
Open the lid and bring the curry to a boil, then add the paneer cubes.
Cook for 2 minutes and garnish with fresh coriander.
Serve hot with Rajgira Puri.
Expert advice for the best results
Roasting the cumin powder enhances its flavor.
Adjust the amount of green chilies to your spice preference.
For a richer curry, add a tablespoon of cream or cashew paste at the end.
Everything you need to know before you start
15 mins
The curry can be made a day ahead and reheated.
Serve hot in a bowl, garnished with coriander and a dollop of cream.
Serve with Rajgira Puri or roti.
Accompany with a side of raita.
Cool and refreshing
Discover the story behind this recipe
Popular during fasting days (Vrat) when onion and garlic are avoided.
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