Chhanar Dalna (Paneer in Bengali Style)
Ingredients are:
500 homemade paneer, cut into cubes
2 medium size white potatoes, cut into cubes
2 medium size ripe tomatoes, roughly chopped
2 inch knob of ginger
4-5 green chilies
2 tablespoons + 1 teaspoon cumin seeds
One-fourth teaspoon garam masala powder
4 cardamoms
1 teaspoon red chili powder ( You can add kashimiri Degi mirch for color and avoid red chili)
1 teaspoon turmeric powder
4 tablespoons mustard oil
1 teaspoon sugar
Salt
Grind to a smooth paste two tablespoons cumin seeds, ginger, and the green chilies. Keep aside.
Heat mustard oil in a large sauté pan or wok. Toss in the cubed potatoes till they are browned on the edges, remove with a slotted spoon.
In the same oil, add the pieces of paneer, give a quick sauté and remove.
Throw in a teaspoon of cumin seeds and the black cardamoms in the leftover oil of the wok, let them crackle for a few seconds before you add the chopped tomatoes. Stir well, add two tablespoons of the cumin-ginger-chili paste. With the back of your ladle, press the tomatoes to release all their juices. Add red chili powder, turmeric, sugar, salt and garam masala powder. Keep cooking this mixture on medium heat till the raw taste of the ingredients goes away and little bubbles of oil appear around it.
Pour about two cups of water into the tomato and spices. Let it boil for 7-8 minutes and then toss the sautéed potatoes.
Cook the potatoes till they are done, add the paneer, bring to a boil and turn the heat off. Check the seasoning and adjust if needed.
Note: I normally add one teaspoon ghee at the end. I also do not use Garam masala.
Ingredients are:
500 homemade paneer, cut into cubes
2 medium size white potatoes, cut into cubes
2 medium size ripe tomatoes, roughly chopped
2 inch knob of ginger
4-5 green chilies
2 tablespoons + 1 teaspoon cumin seeds
One-fourth teaspoon garam masala powder
4 cardamoms
1 teaspoon red chili powder ( You can add kashimiri Degi mirch for color and avoid red chili)
1 teaspoon turmeric powder
4 tablespoons mustard oil
1 teaspoon sugar
Salt
Grind to a smooth paste two tablespoons cumin seeds, ginger, and the green chilies. Keep aside.
Heat mustard oil in a large sauté pan or wok. Toss in the cubed potatoes till they are browned on the edges, remove with a slotted spoon.
In the same oil, add the pieces of paneer, give a quick sauté and remove.
Throw in a teaspoon of cumin seeds and the black cardamoms in the leftover oil of the wok, let them crackle for a few seconds before you add the chopped tomatoes. Stir well, add two tablespoons of the cumin-ginger-chili paste. With the back of your ladle, press the tomatoes to release all their juices. Add red chili powder, turmeric, sugar, salt and garam masala powder. Keep cooking this mixture on medium heat till the raw taste of the ingredients goes away and little bubbles of oil appear around it.
Pour about two cups of water into the tomato and spices. Let it boil for 7-8 minutes and then toss the sautéed potatoes.
Cook the potatoes till they are done, add the paneer, bring to a boil and turn the heat off. Check the seasoning and adjust if needed.
Note: I normally add one teaspoon ghee at the end. I also do not use Garam masala.
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