Potato Paneer Curry Without Onion and Garlic (Vrat Wale Aloo Paneer)
This Potato Paneer Curry Without Onion and Garlic is a simple yet flavorful dish that’s perfect for fasting during festivals like Navratri. It’s a delicious, vegetarian curry that can be enjoyed with Rajgira Puri (a fasting-specific fried bread) or kuttu roti. This curry can also be served with chapati, rice, and a side of raita and salad. Made without onion and garlic, it is a delightful, easy-to-make dish for those who follow religious fasting practices, while also being a crowd-pleaser for everyday meals.
Cuisine:
North Indian
Course:
Lunch, Fasting Recipes
Diet:
Vegetarian, Fasting-Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), cut into medium-sized pieces | 8 Potatoes |
| Paneer (Homemade Cottage Cheese), cut into medium cubes | 250 grams |
| Tomatoes | 5 Tomatoes |
| Ginger | 2-inch piece, grated |
| Green Chillies | 3, finely chopped |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Oil | As required |
| Fresh Coriander (Dhania) Leaves, finely chopped | As required |
Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Instructions:
-
Make the Tomato and Ginger Puree:
In a blender, combine 5 tomatoes, 2-inch ginger, and 3 green chillies. Blend into a coarse puree and set it aside. -
Cook the Curry Base:
Heat 2 tablespoons of vegetable oil in a pressure cooker over medium heat. Add 1 tablespoon of grated ginger and sauté for about 1 minute, until it releases its fragrance. -
Add the Tomato Puree:
Pour the prepared tomato-ginger puree into the cooker and cook for about 10 minutes. Let the mixture simmer until most of the water from the tomatoes has evaporated. -
Add the Spices:
Stir in 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, and salt to taste. Continue to sauté for an additional 5 minutes, allowing the water to fully evaporate and the spices to be well incorporated. -
Add the Potatoes:
Add the cut potatoes to the cooker and sauté for 2 minutes, ensuring they are coated with the spice mixture. -
Pressure Cook the Potatoes:
Add 2 cups of water and 1 teaspoon of roasted cumin powder. Stir everything together, then close the lid of the cooker and allow 1 whistle. Turn off the flame and let the pressure release naturally. (If cooking in a regular pot, simmer the curry until the potatoes are fully cooked.) -
Add the Paneer:
Once the pressure has released, open the lid and bring the curry to a boil. Add the paneer cubes and cook for an additional 2 minutes. -
Finish with Fresh Coriander:
Garnish with fresh coriander leaves for a burst of flavor and freshness. -
Serve:
Serve your Potato Paneer Curry Without Onion and Garlic hot with Rajgira Puri, kuttu roti, or enjoy it with chapati or rice. This curry also pairs wonderfully with a side of raita and a fresh salad for a wholesome, satisfying meal.
Tips:
- Paneer can be replaced with tofu for a vegan version of the dish.
- If you prefer a spicier curry, increase the amount of green chillies or red chilli powder according to your taste.
- To make this dish even more flavorful, you can add a pinch of asafoetida (hing) while sautéing the ginger, which is often used in fasting recipes for added taste.
- The curry can be stored in an airtight container in the fridge for up to 2 days, making it a great option for meal prep.
This Vrat Wale Aloo Paneer is a comforting, nutritious, and easy recipe that’s sure to be a hit during fasting days, while still providing a satisfying meal for everyone. Enjoy the flavors of North India with this simple yet hearty dish!
