Step-by-Step Guide to Make Gordon Ramsay Potato Paneer & Pea Curry Without Onion And Garlic Recipe

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, potato paneer & pea curry without onion and garlic recipe. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Potato Paneer & Pea Curry Without Onion And Garlic Recipe is something that I have loved my entire life.

To get started with this particular recipe, we must first 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 can achieve that.

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

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

Instructions 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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