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.
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.