Fenugreek Potato Paneer Green Chickpea Curry
Ingredients
- Tomatoes and onions in 2:1 ratio
- Garlic pods
- Green chilies
- Mustard oil
- Salt
- Turmeric powder
- Coriander powder
- Red chili powder
- Amchur
- Garam masala
- Chopped fresh fenugreek leaves
- Water
- Paneer cubes
- Diced potatoes
- Fresh green chickpeas
- Fresh coriander leaves for garnish
Preparation
Grind tomatoes, onions in 2:1 ratio, garlic, and green chilies together in a grinder.
In a pressure cooker, heat mustard oil and cook the paste until oil separates.
Add salt, turmeric powder, coriander powder, red chili powder, amchur, and garam masala to taste.
Add chopped fresh fenugreek leaves and sauté for 2-4 minutes.
Add water for desired consistency, paneer cubes, diced potatoes, and fresh green chickpeas.
Pressure cook for 15 minutes.
Garnish with fresh coriander leaves and serve hot with paratha or phulka.