I was definitely missing something out in our blogs, the lack of recipes on Bengali food. This is not a series but when I posted a picture of my Paneer r Dalna, what is the recipe, what dry masala did you use how to make this, comments were made. So, here we are, penning down the easiest and fastest cottage cheese recipe, very popular in Bengali households.
Ingredients
- 100 gms paneer (store bought)
- 1 medium sized potato
- 1 big tomato
- 3 green chillies (slit through)
- Finely grated ginger (2 inch)
- 1 spoon sugar
- Salt
- 1-2 clove, small cardamom, bay leaf
- Turmeric powder – pinch
- Dhaniya powder
- Red Chilli powder – pinch
- Hot water
Start by cutting the paneer into cubes, and fry them until each of the pieces have a brown coating.
Next, take the aloo, fry them until half cooked in the same oil. Separate and keep.
In the same oil, add in the bay leaf, cloves and cardamom, almost immediately add in the tomato, add salt, cover and let it cook. Once, the tomato is soft, add in the ginger. Let it cook, until the smell is gone. Add in the dry masalas – red chilly powder, turmeric, and half spoon of dhaniya powder. Let its cook, at this stage add only 3 spoons of water.
Once, the oil is released, add in the potatoes, green chillies, sugar and hot water. Adjust the gravy consistency as per your requirement. Cover, and let it boil. Once the potato is cooked, add in the paneer.
And your dish is ready! 🙂
Disclaimer: This is the recipe I have learnt from my mother, and is loved in our family. The dish is supposed to be on the sweeter side. Pair it with roti or paratha, and enjoy!
The Bong Trippers 