Paneer’er dalna- a pure vegetarian love

My earliest memory of paneer dalna is from Canning. It was Lokkhi Pujo, and Dida had made her special khichuri bhog. Her khichuri was more like a pulao with vegetables and toasted moong dal. There was labra, several kinds of bhajas, and a light but intensely flavourful paneer’er dalna cooked with potatoes and peas.

That was also the first time chhana’r dalna was replaced by paneer dalna, and everyone loved it. Dida’s cooking left no room for complaints. She always cooked with homemade ghee, made from the milk of cows in our farm. Everything smelled rich and pure. Those were the days when food carried warmth and wholesomeness.

Paneer Dalna (4)

Paneer Dalna with pulao

How Paneer Took Over Chhana in Bengali Homes

I wouldn’t say it took over, but paneer became the easier choice. Chhana’r dalna is more delicious, but paneer saves time. You can simply chop it and add it to the gravy. Paneer entered everyday Bengali cooking in the late 90s. Sweet shops started selling it, and caterers began adding paneer dishes to wedding menus. Now, it’s everywhere. Gen Z loves it, including my son, who swears by paneer. But feeding paneer to Anindya is a challenge. For him, chhana will always come first.

Even today, I often think of making chhana’r dalna the way Dida did. But time has changed how we cook. We look for quicker ways, simpler methods, and easier ingredients. Yet, every time I fry paneer in ghee and smell that familiar aroma, it takes me back to Canning, to Dida’s kitchen, to the clatter of steel plates and the laughter that came with every bhog.

Paneer Dalna (5)

Basanti polao and paneer’er dalna

Paneer Dalna (7)

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Paneer'er Dalna

A light Bengali vegetarian curry of paneer and potatoes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Bengali

Ingredients Method

Ingredients

  

• 200 gms paneer
• 2 medium-sized potatoes, peeled and cut into cubes
• ½ cup green peas
• 1½ tsp ginger paste
• ½ cup tomato puree
• ½ tsp cumin seeds
• 1 bayleaf (tejpata)
• 1 dry red chili
• 2 cardamoms
• 3 cloves
• ½ inch cinnamon
• 1 pinch of heeng (asafoetida)
• 1 tsp cumin powder
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp Bengali garam masala powder
• 2 green chilies, slit in half
• salt to taste
• 1 tsp sugar
• 3 tbsp ghee
• 1 cup warm water

Method

 

1. Heat 2 tbsp ghee in a kadhai. Fry the potato cubes till lightly golden. Remove and set aside.
2. You may lightly fry the paneer cubes in the same ghee or keep them fresh, as you prefer.
3. Add another tablespoon of ghee if needed. Temper with cumin seeds, bay leaf, dry red chili, cardamom, cloves, cinnamon, and a pinch of heeng. Let them crackle and release their aroma.
4. Add ginger paste and sauté for a minute on low heat. Add tomato puree, turmeric powder, cumin powder, red chili powder, salt, and sugar. Cook till the masala turns glossy and releases ghee from the sides.
5. Add fried potatoes and green peas. Stir to coat them well with the masala. Add about 1 cup of warm water. Cover and cook till the potatoes are tender and the gravy thickens.
6. Add the paneer cubes and green chilies. Simmer for 2–3 minutes so that the paneer absorbs the flavors. Sprinkle Bengali garam masala and drizzle a little ghee on top before turning off the heat.
7. Serve with Basanti pulao, luchi, or ghee bhat.