Chhanar Dalna (Bengali Paneer and Pea Curry)
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Ingredients
- 400 g paneer
- 200 g maris piper potatoes, peeled and cubed
- 150 g frozen peas
- 15 g fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 bay leaves
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 435 kcal
- Protein
- 21.8 g
- Carbohydrate
- 15.6 g
- of which sugars
- 5 g
- Fat
- 30.8 g
- of which saturates
- 15.9 g
- Fibre
- 3.4 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the paneer into cubes. Heat half the mustard oil in a pan and fry the paneer for 3 minutes until lightly golden, then set aside.
- 2
Boil the potatoes for 8 minutes until just tender, then drain.
- 3
Heat the remaining oil in the pan and fry the bay leaf for 30 seconds, then add the ginger, ground cumin and ground turmeric.
- 4
Add the potatoes and 200ml water, cover and simmer for 8 minutes.
- 5
Stir in the frozen peas and paneer and simmer for a further 5 minutes until everything is warmed through.
- 6
Season to taste and scatter with the chopped coriander before serving with rice.
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