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.
Aloo Paneer Dalna
- 2 cup Potatoes – medium-size potatoes cut in a cube
- ¼ cup Peas
- 2 tbsp Tomatoes – chopped
- 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
- ½ tsp Ghee
- ½ tsp Garam Masala
- Salt – to taste
- Sugar – to taste
- 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. Click here to start 3 minutes timer.
- 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. Click here to start 5 minutes timer.
- 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.