Bengali style Paneer Curry
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Chanar Dalna | Niramish Chanar Dalna | Bengali style Paneer Curry

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 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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Bengali, Indian
Keyword: Bengali style Paneer Curry, Chanar Dalna recipe, Niramish Chanar Dalna recipe, paneer dalna recipe bengali, quick and easy paneer curry
Servings: 4 people

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.

Notes

If you have tried this recipe please don't forget to tag me @gastronomicbong & #gastronomicbong on instagram and facebook.