Potato Paneer & Pea Curry Without Onion And Garlic Recipe
Potato Paneer & Pea Curry Without Onion And Garlic Recipe

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, potato paneer & pea curry without onion and garlic recipe. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Potato Paneer & Pea Curry Without Onion And Garlic Recipe is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Potato Paneer & Pea Curry Without Onion And Garlic Recipe is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have potato paneer & pea curry without onion and garlic recipe using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Potato Paneer & Pea Curry Without Onion And Garlic Recipe:
  1. Get 4 Potato (small size)
  2. Get 3/4 cup Fresh peas
  3. Take 200 gm Paneer (cubed)
  4. Take 2 Tomato (large)
  5. Take 1 inch Finely grated ginger
  6. Take 1 Green Chilli
  7. Prepare 2 tbsp Ghee or oil
  8. Prepare 1 tsp Cumin
  9. Make ready 1/2 tsp Turmeric
  10. Take 1/2 tsp Red chilli powder
  11. Take 1 tsp Coriander powder
  12. Prepare 1 tsp Sabzi masala
  13. Take 3 tbsp Finely chopped coriander
  14. Make ready 1 tbsp Dry Kasoori Methi (dry fenugreek leaves)
  15. Make ready 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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