Bengali Paneer Kosha Recipe

5 from 2 votes

I have created a vegetarian version of the signature Bengali dish, Kosha Mangsho, called Paneer Kosha. This curry recipe is inspired by the traditional Bengali dish and is perfect for those who are vegetarian and want to taste the delicious flavors of Bengali cuisine.

Course Paneer, Side Dish

Cuisine Bengali

Keyword bengali paneer kosha recipe, bengali paneer recipe, Debjanir Rannaghar, paneer kasha recipe debjanir rannaghar, paneer masala, Paneer Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 240kcal

Author Debjani Chatterjee Alam

Cost Rs 150

Ingredients

300 g Paneer
2 Onion
1.5 tablespoon Ginger Paste
1.5 tablespoon Garlic Paste
5 Garlic Clove
1 Tomato
2 Green Chilli
100 g Plain Curd / Yogurt
2 tablespoon All-purpose Flour / Maida
1.5 teaspoon Red Chilli Powder
1 teaspoon Kashmiri Red Chili Powder
1.5 teaspoon Turmeric Powder
1.5 teaspoon Cumin Powder
1.5 teaspoon Coriander Powder
1 teaspoon Sahi Garam Masala Powder
1 tablespoon Ghee
1 teaspoon Sugar
1.5 teaspoon Salt
5 tablespoon Mustard Oil
2 Bay leaf
4 Clove
5 Green Cardamom
3 Dry Red Chilli
3 Cinnamon Stick

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Instructions

Begin by cutting the Paneer into small cubes.
Then, marinate it for 15 minutes with ½ teaspoon each of salt, turmeric powder, red chili powder, cumin powder, coriander powder, and 1 teaspoon each of garlic paste, ginger paste, and 2 tablespoon All-purpose Flour.
Ensure that the Paneer is coated with the spices.
Cut the onions and tomatoes into four pieces each, and finely chop the garlic cloves.
With these ingredients, make a paste by adding a little water.
In a pan, heat 4 tablespoon mustard oil and fry the marinated Paneer in three batches until it turns light brown.
Strain and fry the remaining Paneer.
In the same pan, temper the oil with whole spices like Bay Leaves, Cinnamon Sticks, Dry Red Chillies, Green Cardamom, Cloves, and Sugar.
Cook until the sugar caramelizes, then add the onion-tomato-green chili paste and cook for three minutes.
Next, add 1 tablespoon each of garlic and ginger paste and cook for another minute before adding the chopped garlic.
Mix in 100g of plain yogurt and cook for three minutes on a low flame.
Finally, add 1 teaspoon each of salt, turmeric powder, red chili powder, Kashmiri Red Chili Powder, cumin powder, and coriander powder.
Stir continuously and cook for five minutes on a low flame.
Add water and cook until the oil floats on top.
After that, gently mix in the paneer and cook on low heat for two minutes.
Then, add one teaspoon of Sahi Garam Masala Powder and one tablespoon of ghee and cook for one more minute.
Turn off the stove and serve Kasha Paneer with your desired bread, like Roti, Paratha, Phulko Luchi, or Poori.

Video

Notes

Although the recipe calls for Paneer, you can easily make it dairy-free by substituting it with Tofu.
Personally, I recommend using a combination of mustard oil and ghee as the cooking base, but you can use any vegetable oil or stick with ghee alone if you prefer.
For a spicier Paneer Kosha, use more red chili powder.
To make it richer, add more ghee.
If children will be eating it, consider adding some fried potato chunks.

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