Bhoger Niramish Paneer Phulkopi Aloo Motorshuti diye | Bengali No Onion No Garlic Paneer Recipe

%bengali niramish bhoger dudh paneer curry phulkopi, aloo motorshuti diye debjanir rannaghar

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Bhoger Niramish Paneer Phulkopi Aloo Motorshuti diye | Bengali No Onion No Garlic Paneer Recipe

Bhoger dudh paneer aloo, phulkopi, motorshuti diye – a creamy, and comforting Bengali vegetarian paneer curry cooked with cauliflower chunks, potato chunks, green peas, milk, and a few selected spices. This is a Bengali no-onion no garlic recipe.

Course Curry, Main, Main Course, Side, Side Dish

Cuisine Bengali

Diet Vegetarian

Keyword bengali paneer recipe, choddo shak recipe debjanir rannaghar, no onion no garlic paneer recipe, Paneer with cauliflower, potato and green peas

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 389kcal

Author Debjani Chatterjee Alam

Cost Rs 250

Equipment

1 Chopping Borad
1 Knife
1 Kadhai
1 Spatula
3 Bowls
3 spoons

Ingredients

200 g Paneer
1 Cauliflower small
3 Potatoes cut into small cubes
3 Tomatoes small - roughly chopped
100 g Green peas
3 Green chilies sliced
2 tablespoon Ginger paste
1 tablespoon Cashew nut paste kaju bata
1 tablespoon Poppyseed paste posto bata
150 ml Milk
1 tablespoon Ghee
5 tablespoon Vegetable oil

Tempering

2 Dry red chili
1 Cinnamon stick
1 Bay leaf

Spices

½ teaspoon Asafoetida Hing
½ teaspoon Salt
½ teaspoon Turmeric powder
½ teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Sugar
1 teaspoon Bengali garam masala powder

Get Recipe Ingredients

Instructions

Paneer Prep

Take hot water in a bowl and mix it with ½ teaspoon salt.
Now cut 200g Cream Paneer (Malai Paneer) into small cubes.
Soak the paneer cubes in the salt water for 15 minutes before cooking. 1 Cauliflower (small) - cut into small florets

Vegetables Prep

Cut 3 Potatoes into small cubes.
Cut Cauliflower into small florets.
roughly chop 3 Tomatoes.

Cooking the Bengali Paneer Curry without Onion and Garlic

Heat 3 tablespoons vegetable oil in a Kadhai.
Add ¼ teaspoon each of Turmeric Powder and Salt to the oil and mix.
Now add potato cubes and fry on medium flame till the potatoes turn golden brown. It will take around 3-4 minutes to fry the potatoes.
Strain fried potatoes from the pan.
Now add cauliflower and fry on medium flame till they turn golden brown. It will take around 3-4 minutes to fry the cauliflower.
Strain fried cauliflower from the pan.
In the remaining oil fry paneer in two batches.
It will take 1 minute to fry per batch of paneer lightly.
In the remaining oil add whole spices - dry red chili, cinnamon stick, bay leaf as tempering.
Mix and cook the whole spices for a minute.
Now add another 2 tablespoons of oil.
Mix ½ teaspoon asafoetida aka thing with 3 tablespoons of water and add it to the kadhai.
Add 4-5 tablespoons of water and bring it to a boil.
Cook for a minute.
Add chopped tomatoes and cook for 3-4 minutes or until the tomatoes soften.
At this point add spice powders - ½ teaspoon Salt, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon cumin powder one by one.
Now cook on low flame for 1.5 minutes.
Add 1.5 tablespoons ginger paste and cook for 2 minutes.
Now add 100g green peas and cook for 1 minute.
While cooking add 2 tablespoons water to avoid burning.
Now add fried potatoes and mix.
Cook for 3 minutes.
Now add ½ cup water and mix.
Wash the bowls used to keep cashew nut and poppyseed paste with 2-3 tablespoons of water and add that water to the pan.
Cook for 1 minute.
Now add fried cauliflower and cook for 2 minutes.
Add 150ml milk and cook for 2 minutes.
Now add fried paneer and give a light mix and cook for 1 minute.
Add 1 teaspoon Bengali garam masala powder and 1 tablespoon ghee Cook for 1 minute.
No onion no garlic Bengali Paneer curry with cauliflower, potatoes and green peas cooked with milk is now ready to serve.

Serving Doodh Paneer

Serve doodh paneer with your choice of carb such as luchi, paratha, roti, rice or pulao.

Video

Notes

Substitutions

I use Malai Paneer or cream paneer in this recipe. However, you can substitute it with low-calorie paneer or even tofu.
To make this recipe lactose-free, use tofu and substitute milk with almond milk. And yes, skip ghee.
If you are allergic to Cashew nuts or poppy seeds, substitute these with another nut such as Almonds.

Variations

Spicy - increase chili to increase the spiciness. However, this recipe goes well when cooked subtly.
Deluxe - As we have already used Malai Paneer, Cashew nut Poppy seed, and also Ghee, I do not think more deluxe ingredients are needed.
Kid-friendly - Go light on the spices? Maybe?

Nutrition