Paneer sabzis from the North are popular. However one must certainly attempt the Bengali method of cooking Paneer, with peas, mutter and their other staple, potatoes.

PANEER DALNA

Ingredients

350 grams home cheese (paneer), cut into 1-inch pieces
1 tbsp oil
2-3 tbsps mustard oil
1 tsp cumin seeds
3-4 cloves
4-5 green cardamoms
1 inch cinnamon stick
2 bay leaves
2 medium potatoes, peeled and cut into 1inch pieces
2-3 green chillies, diagonally sliced
2-3 dried red chillies, stemmed and broken
1 tbsp ginger paste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1/2 cup yogurt
1/2 cup boiled green peas
Steamed rice for serving

Approach

1. Heat 1 tablespoon oil in a shallow non-stick pan. Add the paneer pieces and cook on medium heat for 2-3 minutes. Flip and cook on other side for 2-3 minutes more.
2. Heat mustard oil in a non-stick pan. Add cumin seeds and as soon as they start to alter the colour, add cloves, green cardamoms, cinnamon and bay leaves and sauté till fragrant.
3. Add potatoes and sauté till golden brown.
4. Include green chillies, dried red chillies, ginger paste and sauté for 30 seconds.
5. Mix turmeric powder, cumin powder, garam masala powder, red chilli powder in a bowl. Add 1/4 cup hot water and blend well.
6. Include the ready paste and blend well. Include yogurt and mix well.
7. Include 1 cup warm water, salt and mix well. Cover and prepare on medium heat for 6-8 minutes.
8. Add green peas, cottage cheese and mix with light hands. Cook for 2-3 minutes.
9. Transfer in a serving bowl and serve hot with steamed rice.

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