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.