Potato Paneer Curry Without Onion And Garlic (Vrat Wale Aloo Paneer)

Embark on a culinary adventure with the delectable Potato Paneer Curry Without Onion And Garlic recipe, known as Vrat Wale Aloo Paneer in its native charm. This dish not only encapsulates the heart of North Indian cuisine but also serves as a perfect vegetarian option for fasting days, delighting your taste buds while adhering to dietary restrictions. The combination of tender potatoes and soft paneer in a spiced tomato gravy creates a comforting and satisfying meal that will leave you wanting more.

Ingredients

Nutritional Information

Preparation Time

Serving Information

Instructions

1. Prepare the Tomato Puree:
   To begin making the Potato Paneer Curry, take a blender and add the 5 tomatoes, 2-inch grated ginger, and 3 finely chopped green chillies. Blend these ingredients until you achieve a coarse puree. Set this mixture aside for later use.

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2. Sauté the Ginger:
   In a pressure cooker, heat 2 tablespoons of sunflower oil over medium heat. Once hot, add 1 tablespoon of grated ginger to the oil. Sauté the ginger for about one minute or until it releases its delightful fragrance, filling your kitchen with a warm aroma.

3. Cook the Puree:
   Next, carefully add the prepared tomato puree to the pressure cooker. Sauté the puree for approximately 10 minutes or until most of the water has evaporated, allowing the flavors to intensify and meld together beautifully.

4. Spice It Up:
   After the puree has thickened, add 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, and salt to taste. Stir and sauté for another 5 minutes or until the water has completely evaporated, ensuring that the spices coat the mixture well.

5. Add Potatoes:
   Now it’s time to incorporate the 8 medium-sized potato pieces into the curry. Gently sauté the potatoes with the spiced puree for about 2 minutes to allow them to absorb some of the flavors.

6. Pressure Cook:
   Pour in 2 cups of water and sprinkle 1 teaspoon of roasted cumin powder into the mixture. Stir everything together, then close the lid of the pressure cooker. Allow it to cook for one whistle. After the whistle, turn off the flame and let the pressure diffuse on its own. (If using a pot, cook the potatoes until they are tender.)

7. Final Steps:
   Once the pressure has been released, open the lid and bring the curry to a gentle boil. Add the 250 grams of paneer cubes to the bubbling curry, allowing them to heat through for about 2 minutes.

8. Garnish and Serve:
   To finish, add plenty of fresh coriander leaves for garnish, infusing the dish with freshness and a pop of color. Serve your Potato Paneer Curry Without Onion And Garlic hot, ideally alongside Rajgira Puri, for a wholesome and satisfying meal, perfect for fasting days or any day you crave comfort food.

Enjoy Your Meal!

This delightful Potato Paneer Curry is not just a feast for the palate; it also embodies the essence of Indian cooking, making it a wonderful dish for family gatherings or special occasions. The rich flavors and satisfying texture ensure that it will become a cherished addition to your culinary repertoire. Enjoy every bite of this vegetarian delight, knowing that it is both nourishing and full of flavor.