### TranslatedIngredients: 8 Potatoes (Aloo) - cut into medium sized pieces,250 grams Paneer (Homemade Cottage Cheese) - cut into medium cubes,5 Tomatoes,2 inch Ginger - grated,3 Green Chillies - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),Salt - to taste,Sunflower Oil - as required,Coriander (Dhania) Leaves - as required ### PrepTimeInMins: 20 ### CookTimeInMins: 60 ### TotalTimeInMins: 80 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Potato Paneer Curry Without Onion And Garlic recipe, 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 tablespoon of vegetable oil and add 1 tablespoon of grated ginger.Saute the ginger until it releases its fragrance, about a minute.Then add the puree and saute for about 10 minutes or until most of the water has evaporated.Add 1 teaspoon 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 Potato Paneer Curry Without Onion And Garlic along with Rajgira Puri for the fasting days.