Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Ponir er Torkari Recipe

Paneer er Dalna

Paneer Er Dalna is a Bengali style vegetarian no onion no garlic aromatic curry cooked with Paneer and also big potato chunks.

  • Total Time: 25 mins
  • Yield: 4 People 1x

Ingredients

Units Scale
  • Paneer: 200g
  • Potato: 3 (Big)
  • Tomato: 2
  • Green Peas: 1/3 cup
  • Green Chilli: 2-3
  • Ginger Paste: 1/5 Tbsp.

Tempering:

  • Red Chilli: 2
  • Bay Leaf: 2
  • Cumin Seed: 1/2 Tsp.
  • Green Cardamom: 3-4
  • Black Cardamom: 1
  • Cinnamon Stick: 1"
  • Clove: 5-6
  • Asafoetida: 1/2 Tsp.

Spices:

  • Turmeric Powder: 1 Tsp.
  • Red Chilli Powder: 1 Tsp.
  • Cumin Powder: 1 Tsp.
  • Bengali Garam Masala Powder: 1Tsp.
  • Sugar: 1 Tbsp.
  • Salt: to taste
  • Mustard Oil: 3 Tbsp.
  • Ghee: 1 Tbsp.

Instructions

  1. Peel the potatoes.
  2. Cut each Potato into four chunks. If using big potatoes, one is to be cut into 8 pieces.
  3. In Bengali cooking style, we opt for different cuts for different types of curries, Dalna calls for a different cut of potato than chorchori, and so on!
  4. Roughly chop Tomatoes.
  5. Chop Green Chillies as well.
  6. Cut the Paneer into desired shapes; either diamond or cube or rectangular.
  7. Sprinkle whole wheat flour, 1/4 tsp. each of salt and turmeric powder over the paneer chunks.
  8. Lightly coat the paneer and keep those as it is for 15 minutes before frying.
  9. This helps in enhancing the flavor.
  10. Take 1 Tbsp. Oil in a bowl.
  11. Add 1/2 Tsp. Turmeric Powder, 3/4 Tsp. Red Chilli Powder, Cumin Powder, 1/2 Tsp. Bengali Garam Masala Powder, Sugar, and also salt and make a thick mixture.
  12. Heat remaining oil in a pan.
  13. Sprinkle 1/4 Tsp. each of Turmeric Powder, Salt, and Red Chilli Powder.
  14. Now add potato chunks and fry on medium flame.
  15. Strain from the oil, once fried.
  16. Now fry the marinated Paneer.
  17. Strain from the pan once fried.
  18. Now temper the oil with dry red chili, Cinnamon stick, Clove, Green and Black Cardamom, and also Cumin Seed.
  19. Add the ginger paste and cook for a minute.
  20. Add chopped Tomatoes and cook till soften.
  21. Now add the spice mix and mix it.
  22. Add little water while cooking.
  23. Add green chili at this point.
  24. Keep cooking on low flame till the mixture leaves oil from the edges.
  25. Add Green Peas and mix with the spices.
  26. Now add around 2 cups of water and bring it to boil.
  27. Add fried potatoes and cook till the potatoes are well-cooked.
  28. This will take 8-10 minutes on low flame.
  29. Now add the fried Paneer and cook for 2-3 minutes.
  30. Cook till the gravy reaches the desired consistency.
  31. Add Bengali Garam Masala Powder.
  32. Add Ghee as well.
  33. Switch the flame off once done.
  • Author: Debjani Chatterjee
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Bengali

Nutrition

  • Serving Size: 100g
  • Calories: 316
  • Sugar: 5.9g
  • Sodium: 798mg
  • Fat: 16.8g
  • Saturated Fat: 4.7g
  • Carbohydrates: 32.5g
  • Fiber: 5.1g
  • Protein: 10.4g
  • Cholesterol: 16mg
Recipe Card powered byTasty Recipes