By Niramish Chanar Dalna or Bengali style Paneer Curry is a delicious Bengali paneer preparation. Niramish means this dish has no onion or garlic .This tomato based curry is made with fresh soft panner and potatoes along with few spices and can be prepared in a jiffy. Seriously 30 mins is all you need! It makes a perfect weeknight meal if paired with with hot basmati rice and or roti.
Hola my lovely friends!!!
I am back from my holiday. Past week we were in Hurghada, Egypt soaking in some Vitamin D. Land of sun sea sand, history and mummies.
Just been 2 days that I am back and I am already missing the warm weather and beautiful torquoise sea.
I will update you all with the travelouge soon. So stay tuned!!
Anyways after 8 days of holiday, I was craving something homely something comforting.
Chanar dalna was the first thing that came into my mind. It is super quick to make and very easy on your tummy as well. This dish is niramish means it has on onion or garlic.
This was how my after holiday lunch looked like. Simple, light and soul satisfying.
Bengali style masoor dal, Aloo jhuri bhaja (match stick potato fries), Bitter gourd fry (karela fry), potato pepper stir fry, kachumber salad and hot basmati rice.
Ahh!! Bliss!!
Chanar Dalna recipe
This chanar dalna (bengali style paneer curry) is a light tomato based curry made with fresh paneer and potatoes. I have added green peas (which is optional) to this curry as well to make it more filing and nutritious.
Adding freshly ground garam masala and a teaspoon of ghee to the curry in the end adds so much more flavour to this cottage cheese dalna.
If fresh paneer is not available then make your own homemade paneer. So what are you waiting for go ahead and try this Chanar dal. Step by step recipe given below.
Chanar Dalna | Niramish Chanar Dalna | Bengali style Paneer Curry
Ingredients
- 250 gms Paneer (Chana) Cut into cubes
- 1 large Potato washed, peeled and cubed
- 1/2 cup Green peas (optional)
- 2 medium Tomatoes chopped
- 1 inch Ginger grated
- 1-2 Green chilies sliced
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder plus extra to marinate the paneer cubes
- 1 tsp Chilli powder Or as per taste
- 1/2 tsp Cumin powder
- 1 Bay leaf
- 1 Dried red chili
- 1/2 tsp Sugar
- Salt as per taste
- 3 tbsp Oil (veg/sunflower)
- 1 tsp Ghee (Optional)
- 1/2 tsp Garam Masala
- handful Coriander Leaves finely chopped
Instructions
- Marinate the paneer cubes with salt and turmeric powder.
- Heat 2 tbsp of oil in a thick bottomed pan on medium heat. When hot add the paneer cubes and fry till golden brown. Remove with slotted spoon and keep it aside.
- In the same pan add the potato cubes and fry till golden brown. Remove with a slotted spoon and keep aside.
- Pour the remaining oil to the pan, now add the bay leaf, dried red chilli and cumin seeds.
- When the cumin seeds crackles add in the chopped tomatoes and fry till soft.
- Now add the grated ginger and continue frying on medium to low heat for 2 minutes.
- Add the dry masalas (turmeric, chili powder and cumin powder) along with salt and sugar and continue sautéing for 1- 2 minutes or until you see oil seeping through the masala.
- Now toss in the fried potatoes along with half cup of water. Mix everything well.
- Then add green peas and slit green chilies and simmer for 5-6 minutes or until the potato cubes are almost cooked through.
- Toss in the fried paneer cubes along with one cup of water and continue cooking for 3-4 minutes.
- Check the seasoning. add salt or sugar if required.
- Finally add garam masala powder and a tsp of ghee and give it a good stir.
- Finish off the dish by adding chopped coriander leaves. take it off the heat.
- Serve it hot with rice or roti.
Hope you enjoy this quick and delicious chanar dalna (Bengali style paneer curry) as mush as we do.
If you have tried this recipe please don’t forget to tag me #gastronomicbong on instagram and facebook.
Bon Appetit!!!
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