Bengali Paneer Dalna, also known as Chanar Dalna, is a delightful vegetarian curry bursting with flavors. Chana means paneer and Dalna means Bengali style spiced curry. It features pan-fried paneer cubes in a rich, aromatic gravy. It's a delightful symphony of spices, textures, and colors, making it a true star of Bengali vegetarian cuisine.
Bengali Paneer Dalna is traditionally served with steamed rice, but it pairs beautifully with other accompaniments like roti, Luchi, or paratha. For those seeking a culinary adventure beyond the usual paneer masala, the vibrant world of Bengali Paneer Dalna awaits. This dish is more than just a delicious vegetarian option; it's a symphony of flavours, textures, and aromas that will transport you to the heart of Bengal.
Paneer is a healthy and nutritious food that can be enjoyed as part of a balanced diet. Paneer is rich in protein and calcium. It is a great option for vegetarians and vegans who are looking to increase their protein intake
It's comforting and hearty, perfect for a cozy dinner on a chilly night with your near and dear ones. This Bengali Paneer Dalna recipe offers a perfect blend of spices and flavours that will delight your taste buds. Here's a simple recipe for making Bengali Paneer Dalna at home:
How To Make Paneer Dalna Recipe:
1. First marinate the Paneer, in a bowl, mix the paneer cubes with turmeric powder and salt.
2. Heat mustard oil in a pan and shallow fry the marinated paneer and potatoes until golden brown. Set aside.
3. Now prepare the gravy, in the same pan, and add 2 tablespoons of mustard oil. Add bay leaf, cinnamon stick, green cardamom pods, and cloves. Let them splutter. Add finely chopped onions and saute until golden brown. Add ginger paste and garlic paste, and saute for another 1-2 minutes until the raw smell disappears. Add coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and cook for 2-3 minutes.
4. Add tomato puree to the spice mixture and cook until the oil separates from the masala. Add salt to the masala mixture.
5. Pour in 1 cup of water and bring the gravy to a boil. Simmer for 5-7 minutes until the raw taste of the spices disappears.
6. Gently add the shallow-fried paneer cubes and potatoes to the gravy. Mix well, ensuring that the paneer is coated with the flavorful gravy.
7. Cook for an additional 5-7 minutes on low heat, allowing the paneer cubes and potatoes to absorb the flavours.
8. Now garnish Bengali Paneer Dalna with freshly chopped coriander leaves. And serve it with steamed rice.
