Chanar Dalna Recipe (Bengali Style Paneer & Potato Gravy

• Produce

  • 2 Bay leaf
  • 2 Chilli, Dry red
  • 1 tsp Chilli, red powder
  • 1 tsp Ginger
  • 2 Potato
  • 1 Tomato

• Baking & Spices

  • 1 Salt
  • 1/2 tsp Sugar
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds, roasted and powdered

• Dairy

  • 200 g Paneer

• Other

  • 1 tablespoon Panch Phoran Masala , roasted and powdered

Found on archanaskitchen.com

Description

Ingredients

• 200 grams Paneer (Homemade Cottage Cheese) , cut into cubes
• 2 Potato (aloo) , peeled and cut into cubes
• 2 Bay leaf (tej patta)
• 2 Dry red chilli
• 1 tablespoon Panch Phoran Masala , roasted and powdered
• 1 Tomato , big sized
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin seeds , roasted and powdered
• 1 teaspoon Ginger , grated
• Salt , to taste
• 1/2 teaspoon Sugar
• Cooking oil , as required

Directions

• To begin making the Chanar Dalna recipe, grind roasted cumin and grated ginger in a mortar pestle.
• Mix red chilly powder and turmeric in a tablespoon of water and set it aside.
• In a heavy bottomed pan heat oil, add cubed potatoes and fry till the edges turn brown. Set it aside.
• Add Paneer cubes to the same oil and fry till they turn gold. Set it aside.
• Add bay leaf and dry red chilly to the same oil. Add cumin and ginger paste and saute till it turns brown.
• Add red chilly and turmeric paste and mix it well, till the raw smell is gone.
• Add chopped tomato and cook till it is cooked well and oil separates. Add Paneer and Potato cubes to this. Cook for a minute.
• Add 2 cups of water and cook till the potatoes are soft. Add powdered paanch phoran and give it a good mix.
• Boil till the gravy reaches the desired consistency and it is ready to be served. Serve Chanar Dalna with steamed rice and roti for a weekday meal.