By Vidushi Singh
Bengali vegetarian food is quite delicious and includes this Chhanar Dalna. This is a fantastic curry with a complex flavour cooked with fresh paneer and potatoes.
For Frying Paneer And Potatoes 3 tablespoons mustard oil 1 large potato – chopped in small cubes 200 grams Paneer – chopped in cubes For Masala Paste 2 teaspoons roughly chopped ginger 1 teaspoon chopped green chili ¼ teaspoon turmeric powder ½ teaspoon kashmiri red chilli powder 1 teaspoon cumin powder 1 tablespoon Coriander Powder 3 to 4 tablespoons water for grinding
For Bengali Garam Masala 2 inch cinnamon 4 cloves 2 green cardamoms For Chanar Dalna Gravy 1 bay leaf) ½ teaspoon cumin seeds ¾ cup finely chopped tomatoes Salt as required ⅓ cup green peas ¾ to 1 cup water or add as required ½ to 1 teaspoon sugar 1 to 2 teaspoons ghee
Grind together 2 green cardamom, 2 inches of cinnamon, and 4 cloves in a grinder and then add chopped green chillies and ginger.
Add 1 tsp cumin powder, 1 tsp red chilli powder, 1 tsp turmeric powder, ¼ tsp coriander powder and a few spoons of water to make a thick paste.
Heat the mustard oil, fry the diced potato until golden brown and then transfer to a bowl. Fry the paneer and then soak it in lukewarm water.
In a clean pan add oil and add the tej patta and ½ tsp cumin seeds, and saute till they splutter. Then stir in the powdered ginger, green chilli, and spices.
After 30 seconds add ¾ cup of diced tomatoes and saute on medium heat until they soften and the oil starts to separate.
Add ⅓ cup green peas, and salt to taste and then saute, adding water as needed to prevent it from burning.
When the peas are soft, add the fried potatoes, then add sugar (if desired) and simmer with a lid on.
Add the Bengali garam masala, remove from the heat, add 1-2 tsp ghee and then stir in the soaked paneer. Serve hot with luchis or pooris.