Posted By: Mala D
This is a very simple paneer preparation,yet it's very popular in Bengali households & is loved by young & old alike. Dalna refers to a thicker & spicier version of the usual gravy.
Ingredients:
Cottage Cheese: 250 gms
Potato: 1 medium-sized
Tomato: 1 large
Ginger: 2 inches
Bayleaf: 2 nos
Cumin seeds: 1/2 tsp
Refined oil: 4-5 tbsp
Red chilli powder: 1-1/2 tsp
Salt: to taste
Sugar: 1/4 tsp.
Turmeric powder: 1 tsp
Cumin powder: 1 tsp
Garam masala powder: 1/2 tsp
Corriander leaves: a few sprigs
Method:
Cut the paneer & potato pieces identically into 2 inch size. Wash the potato & drain well. Keep aside.
Heat the oil in a medium-sized wok, fry the paneer pieces lightly in batches. Take them out & immerse them into a bowl filled with hot water. Add 1/2 tsp of turmeric to it, this will give the paneer a nice golden colour & the hot water will also keep them soft.
Fry the potato in batches in the same oil till golden(this reduces cooking time, while you get on with the other steps of this recipe).
Wash & roughly chop the ginger & tomato & puree them in a blender.
Now add bay leaves & cumin seeds to the same oil & when they crackle, add the tomato puree mixture. Add some salt & keep on frying. Dissolve the spice powder in a little water & add to the masala & keep frying till oil leaves the side. Now mix in the fried potato & coat them well. Add 2 cups of water,cover & cook on low flame for abt 5 minutes. Check the seasoning. Add paneer & cook for another 5-6 minutes. Add garam masala & chopped corriander & close the flame. Serve with hot rice/chapati.
Tips: if you are making paneer at home,while curdling the milk, add a few strands of saffron. This will give a unique colour & flavour to the cheese.
This is a very simple paneer preparation,yet it's very popular in Bengali households & is loved by young & old alike. Dalna refers to a thicker & spicier version of the usual gravy.
Ingredients:
Cottage Cheese: 250 gmsPotato: 1 medium-sized
Tomato: 1 large
Ginger: 2 inches
Bayleaf: 2 nos
Cumin seeds: 1/2 tsp
Refined oil: 4-5 tbsp
Red chilli powder: 1-1/2 tsp
Salt: to taste
Sugar: 1/4 tsp.
Turmeric powder: 1 tsp
Cumin powder: 1 tsp
Garam masala powder: 1/2 tsp
Corriander leaves: a few sprigs
Method:
Cut the paneer & potato pieces identically into 2 inch size. Wash the potato & drain well. Keep aside.
Heat the oil in a medium-sized wok, fry the paneer pieces lightly in batches. Take them out & immerse them into a bowl filled with hot water. Add 1/2 tsp of turmeric to it, this will give the paneer a nice golden colour & the hot water will also keep them soft.
Fry the potato in batches in the same oil till golden(this reduces cooking time, while you get on with the other steps of this recipe).
Wash & roughly chop the ginger & tomato & puree them in a blender.
Now add bay leaves & cumin seeds to the same oil & when they crackle, add the tomato puree mixture. Add some salt & keep on frying. Dissolve the spice powder in a little water & add to the masala & keep frying till oil leaves the side. Now mix in the fried potato & coat them well. Add 2 cups of water,cover & cook on low flame for abt 5 minutes. Check the seasoning. Add paneer & cook for another 5-6 minutes. Add garam masala & chopped corriander & close the flame. Serve with hot rice/chapati.
Tips: if you are making paneer at home,while curdling the milk, add a few strands of saffron. This will give a unique colour & flavour to the cheese.
