Chanar Dal Recipe - Bengali Steel Paneer & Potato Gravy

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Preparation time

  • Total: Approximately 75 minutes
  • Preparation: 15 minutes
  • Cooking: 60 minutes

Ingredients

  • 200 grams Paneer (Homemade Cottage Cheese) - cut into cubes
  • 2 Potato (Aloo) - peeled and cut into cubes
  • 2 Bay leaf (tej patta)
  • 2 Dry Red Chilli
  • 1 tablespoon Panch Phoran Masala - roasted and powdered
  • 1 Tomato - big sized
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Cumin seeds (Jeera) - roasted and powdered
  • 1 teaspoon Ginger - grated
  • Salt - to taste
  • 1/2 teaspoon Sugar
  • Sunflower Oil - as required

Instructions

  1. To begin making the Chanar Dalna recipe, grind roasted cumin and grated ginger in a mortar pestle
  2. Mix red chilly powder and turmeric in a tablespoon of water and set it aside
  3. In a heavy bottomed pan heat oil, add cubed potatoes and fry till the edges turn brown
  4. Set it aside
  5. Add Paneer cubes to the same oil and fry till they turn gold
  6. Set it aside
  7. Add bay leaf and dry red chilly to the same pan
  8. Add cumin and ginger paste and saute till it turns brown
  9. Add red chilly and turmeric paste and mix it well, till the raw smell is gone
  10. Add chopped tomato and cook till it is cooked well and oil separates
  11. Add Paneer and Potato cubes to this
  12. Cook for a minute
  13. Add 2 cups of water and cook till the potatoes are soft
  14. Add powdered paanch phoran and give it a good mix
  15. Boil till the gravy till it reaches the desired consistency and turn off the heat
  16. Serve Chanar Dalna with steamed rice and Bengali Luchi and Watermelon Smoothie Recipe for a weekend brunch

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Bengali Recipes
  • Lunch
  • Vegetarian
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