CHANAR DALNA/ PANEER CURRY IN BENGALI STYLE

Difficulty- easy

Time- 20 minutes

INGREDIENTS

Paneer- 250 gm

Potato- 1 medium chopped in cubes

Ginger paste- 1 tbspn

Jeera- 1 tbspn (freshly ground)

Tomato- 1 chopped

Water- ½ cup

Milk- ½ cup

Sugar- 1 tspn

Green chilly- 2

Ghee- 1 tbspn

Turmeric powder- 1 tspn

Coriander leaves- chopped

Whole garam masala- 3 cloves, 3 cardamoms, 1 cinnamon stick

METHOD

Cut the paneer and potato in cubes of similar size. Shallow fry the potato and keep aside. Fry the paneer, and put them in warm water.

Heat ghee in a pan, put the minced garam masala. Mix the jeera powder, ginger paste, and a tbspn of water, and put it in the ghee, fry till oil separates. Put chopped tomato, add some salt. Fry till the masala is nicely done and oil separates. Add ½ cup of water to it and add the potato pieces and cover and cook till the potatoes are cooked. Add the milk and let it boil for 2 minutes, add the paneer pieces, simmer for 2-3 minutes. Switch off the heat, add the sugar, and coriander leaves.

Serve hot with white rice.

The curry should be little sweet.