Aloo Paneer Dalna /Rasa -recipe by Foodie's Hut

Aloo paneer Dalna

Aloo Paneer Dalna or Rasa is a  delectable Bengali vegetarian 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 anytime 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.

 

Paneer rasa

Serves: 4

Ingredients:

    • 2-3 medium size potatoes cut in 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
  • Seasoning/ gravy
    • 1 ½  tsp cumin powder
    • ½  tsp red chili powder
    • ½ tsp kashmiri red chili powder
    • 1 tsp green chilli- ginger paste
    • ½ tsp turmeric powder
    • salt and sugar
  • ½  ghee and ½ tsp garam masala

Process:

  1. In a  shallow bowl take all ground spices along with salt and sugar, add a little bit of water to make a paste.
  2. Add oil in a   preheated Dutch oven and heat the oil over medium-high heat till smoky hot.
  3. Place the potatoes on a plate in a single layer, then put the plate in the microwave for 3 minutes on high heat, this will help to soften and cook potatoes fast, and when we add potatoes to the hot oil, it will absorb less oil.
  4. Add in potatoes to the hot oil, sprinkle salt on potatoes and over medium heat cook for a  few minutes, until potatoes are done and developed a golden color.
  5. Remove from oil.
  6. Next, add paneer to the remaining oil, sprinkle salt and over medium heat cook for a few minutes to develop a golden color, by that time get ready some hot water in a bowl, remove the paneer from the oil and transfer to the bowl.
  7. Add whole spices to the hot oil and stir for a few seconds over medium heat to infuse the flavour into 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.
  8. Increase the heat to high and let the spice mixture comes up to a boiling or simmering point, reduce the heat to medium-low, cover with a lid and let it cook for a few minutes ( about 5-6 minutes)
  9. 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 flavor.
  10. Add peas, then take the fried paneer from the water and add to the mixture,  give a gentle stir again.
  11. 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.
  12. 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 thickened up the gravy; the gravy should be semi-liquid.
  13. When you get the desired consistency, increase the heat to high, sprinkle garam masala and ghee for extra flavor, 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/ Poori and dessert!

Recipe by: Shyamali Sinha

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