Believing These 10 Myths About Potato Paneer & Pea Curry Without Onion And Garlic Recipe

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Before you jump to Potato Paneer & Pea Curry Without Onion And Garlic Recipe recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Benefits For Your Health.

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We hope you got insight from reading it, now let’s go back to potato paneer & pea curry without onion and garlic recipe recipe. You can cook potato paneer & pea curry without onion and garlic recipe using 15 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Potato Paneer & Pea Curry Without Onion And Garlic Recipe:

1. Get 4 Potato (small size)
2. Take 3/4 cup Fresh peas
3. Use 200 gm Paneer (cubed)
4. Take 2 Tomato (large)
5. Get 1 inch Finely grated ginger
6. You need 1 Green Chilli
7. Take 2 tbsp Ghee or oil
8. Take 1 tsp Cumin
9. Provide 1/2 tsp Turmeric
10. Get 1/2 tsp Red chilli powder
11. Provide 1 tsp Coriander powder
12. Take 1 tsp Sabzi masala
13. Provide 3 tbsp Finely chopped coriander
14. You need 1 tbsp Dry Kasoori Methi (dry fenugreek leaves)
15. Take to taste Salt

Steps to make Potato Paneer & Pea Curry Without Onion And Garlic Recipe:

1. Peel the potatoes and cut them into cubes. Boil 1 cup of water in a pan and add potato cubes and cook for 8 minutes on high flame. After 8 minutes strain potato and keep them aside. (Do not overcook the potatoes) - In a grinder add tomato, green chilli, and make a smooth paste. - Now heat 2 tbsp ghee or oil in a kadai. When the oil is hot, add cumin, turmeric powder, coriander powder, sabzi masala, ginger and saute for a minute on low flame.
2. Add tomato, green chilli paste to it. Then add red chilli powder, salt and saute the masala on the medium-low flame until oil starts leaving it edges. - Now take 6 pieces of boiled potato and mash them with a potato masher. Add this to the prepared masala and cook for 2 minutes on high flame.
3. Add boiled cubed potatoes, paneer, peas, dry kasoori methi. Mix thcook on high flame for 3 minutes. - Now add 2 cups of water and cover the kadai with the lid. Cook curry on the medium flame for 10 minutes. - After 10 minutes switch off the flame and mix fresh chopped green coriander leaves. Serve with hot chapati or paratha.

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