Aloo Paneer Dalna or Rasa is a delectable Bengali Aloo Paneer curry for simple vegetarian weeknight dinner with cooked rice or roti, or you can pair the dish with some fried puri, parathas for a special vegetarian meal. You can make this curry any time of the year if you are following no onion and no garlic diet, which is called “ Satvic/ Satwik diet. As Indian festive season is arriving and a sattvic meal is an important part of our festive menu, so I thought to share the recipe with you.
- 2-3 medium-size potatoes cut in a cube (2 cups)
- ¼ cup peas
- 2 tbsp chopped tomato
- 200 gm paneer cut in cube pieces
Tempering / Phoron:
- 1 bay leaf
- ½ tsp cumin seeds
- 1 ½ tsp cumin powder
- ½ tsp red chilli powder
- ½ tsp Kashmiri red chilli powder
- 1 tsp green chilli- ginger paste
- ½ tsp turmeric powder
- salt and sugar
- ½ ghee and ½ tsp garam masala
- In a shallow bowl, take all ground spices along with salt and sugar, add a little bit of water to make a paste.
- Add oil in a preheated Dutch oven and heat the oil over medium-high heat till smoky hot.
- Place the potatoes on a plate in a single layer. Put the plate in the microwave for 3 minutes on high heat. This process will help to soften and cook potatoes fast, and when we add potatoes to the hot oil, it will absorb less oil.
- Add in potatoes to the hot oil, sprinkle salt for potatoes and over medium heat cook for a few minutes, until potatoes are done and developed a golden colour.
- Remove from the oil.
- Next, add paneer to the remaining oil, sprinkle salt.
- Over medium heat cook for a few minutes to develop a golden colour, by that time get ready some hot water in a bowl, remove the paneer from the oil and transfer to the bowl.
- Add whole spices to the hot oil and stir for a few seconds over medium heat to infuse the flavour to the oil, then reduce the heat to low, add the mixed spice paste, chopped tomato and ginger paste, give a stir and add a little bit of water.
- Increase the heat to high and let the spice mixture comes up to a boiling or simmering point. Then reduce the heat to medium-low, cover with a lid. Let it cook for a few minutes about 5-6 minutes.
- When you smell the raw aroma of the spices has gone and oil releasing from the mixture, then add your fried potatoes to the spice mixture, give a stir to mix and absorbed all the flavour.
- Add peas, then take the fried paneer from the water and add to the mixture, give a gentle stir again.
- Add the water; I prefer to add the same water where I soaked my paneer because according to me, this water is way more flavorful than plain warm water.
- Give a good stir and let the liquid comes up to a boil, reduce the heat to medium and let it simmer for few minutes to thicken up the gravy, the gravy should be semi-liquid.
- When you get the desired consistency, increase the heat to high, sprinkle garam masala and ghee for extra flavour, give a final stir, cover with a lid and remove from heat.
You can serve it as a side of a simple meal along with Dal, Rice or Roti or a Satvik festive meal with some Luchi or Poori and dessert!