Hello friends! First off I would like to wish everyone a Very Happy Navratri. I hope everyone is doing great and life is treating you well.
It’s been so long since I posted a recipe. Feels good to be back! I have been juggling my need to work and my passion for cooking and my love to travel and was having a tough time giving time to all three. Anyways, I am back now and have my priorities straightened out. Cooking first!
So on the auspicious occasion of Navratri, we decided to do something that we have been wanting to for a long time – shoot a different style of video where I come in front of the camera :). I was so nervous! think it is showing in the video too but heck I thought let’s go for it. :). Hope you like the new format of the videos.
The recipe I am sharing today is my mother’s recipe, a potato and paneer curry which has no onion and garlic. It is great if you are fasting or even if you want to make something Satvik. My mom learnt this recipe from a Mahatma who we had invited to our home during Navratri long time ago. The Mahatma explained how they cook this recipe in the temple and how everyone really likes it. The recipe came out really great at the time and my Mom started cooking this regularly (fasting or not). This was one my favorite recipes growing up and hope you guys like it too.
The curry has great flavors and very few spices, there is something about the ginger, green chilli and tomato combination which works so well. I like to serve it with kuttu(buckwheat flour) ki roti or puri, some raita and salad. It tastes great with rice too.
I feel most of the recipes made for fasting are dry but this dish has a little gravy that makes it even more awesome when eaten with puris or roti. I will be sharing my recipe for kuttu ki roti and puri next.
I hope you like this dish and will give it a try.
Love , Neha
- Potatoes - 7 - 8 (small cut into medium sized pieces)
- Paneer - 350 gm (cut into small cubes)
- Tomatoes - 5 (medium)
- Ginger - 2 inch piece
- Grated ginger - 1 tablespoon
- Green chillies - 3 (or as per taste)
- Red chilli powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Roasted cumin powder - 1 teaspoon
- Salt - to taste
- Vegetable oil - 2 tablespoon
- Coriander leaves - as per taste (finely chopped)
- In a blender, add the tomatoes and 2 inch ginger pieces along with the green chillies. Make a coarse puree and set aside.
- In a pressure cooker, heat 2 tbsp of vegetable oil and add 1 tbsp of grated ginger.
- Saute the ginger until it releases its fragrance, about a minute.
- Then add the puree and saute for about 10 min or until most of the water has evaporated.
- Add 1 tsp of red chilli powder, coriander powder and salt. Saute for another 5 minutes or until the water has completely evaporated.
- Add the potatoes next and saute for 2 min.
- Then add 2 cups of water and the roasted cumin powder.
- Stir, close the lid and allow one whistle. Turn off the flame and let the pressure diffuse on its own.
- (If cooking in a pot cook until the potatoes are fully cooked.)
- Open the lid and bring the curry to a boil, then add the paneer cubes. Cook for 2 minutes and finish the dish with lots of fresh coriander.
- Serve with kuttu ki roti (buckwheat bread) or simple chapati or pooris or rice. Enjoy!