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
Servings: 4 people
- 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
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.
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