ALOO PANEER CURRY/ALOO PANEER ER DALNA

Paneer is a rescuer in our family in an all vegetarian day. The junior loves it so much so that I find it a safe alternative to his much loved  chicken. The senior though not fond of it, does not refuse to have it either. Actually, food does  not feature at the top of his priority list. He is a food connoisseur, a small eater who enjoys Japanese and Middle Eastern Cuisine. Otherwise, a nicely made fresh water fish curry and rice is what he adores. 

How much the lady of the house wished that her man be a little more demanding, take little interest in the food world. Perhaps, he too thinks the same way, if the wife would have spared five minutes watching CNBC. A kind of peace treaty was mutually agreed upon, the senior been a strong believer of a no rule policy at home. If one is glued into CNBC, the other happily fries fritters to enjoy together. I am not the twosome-awesome kind ever since our prince was born, also the man is more of a good father than a romantic husband! Ain't parenthood be like that?

This Aloo Paneer Curry or Aloo Paneer er Dalna was prepared by mom just this way once paneer was introduced to Kolkata, in the late 80's or early 90's. She fries the paneer always, I do not for all of the recipes. Paneer is not authentically a Bengali thing. Till date some of our friends would ask me not to cook paneer when they visit us. However, paneer was accepted in our household. Else Bengalis mostly use homemade paneer [chena] for their curries. Aloo Paneer Curry / Aloo Paneer er Dalna is cooked without onion or garlic in our family. Let us do it.

INGREDIENTS :

Paneer [Indian Cottage Cheese] : 250gm
Potato : 1
Tomato : 1 [I did not use]
Cumin Powder : 1tsp
Ginger Paste : 1tbsp
Turmeric Powder : 1tsp
Red Chilli Powder : 1-2tsp
Salt : As Required
Cumin Seed : 2-3 pinches
Bayleaf : 1

Cinnamon Stick : 1 two inch length

Green Cardamom : 2-3

Clove : 2-3
Sugar : 1tsp [optional]
Oil : 4-5 tbsp

Butter or Ghee : 1 tbsp

METHOD :

Cut the paneer into cubes and marinate with a bit of salt.

Peel, wash and cube the potatoes. Rub with a little of salt and turmeric powder.

Heat the oil in a wok. Lightly fry the paneer cubes and drop in a bowl of warm water. This helps the paneer not to turn rubbery and hard.

Fry the potatoes, take out and keep aside.

Temper the oil with cumin seeds and a bayleaf.

Add the ginger paste and fry for 2 minutes.

Wash the tomato, roughly chop and add to the wok, if you are using. Saute till it melts and separates from oil.

Add the cumin powder, turmeric powder, little salt and chilli powder. Saute for a minute.

Add the fried potato pieces, stir for 3-4 minutes. Add a big cup of water.

Let boil for 3-4 minutes at low heat.

Add the paneer pieces discarding the soaked water. Let the curry boil for 2-3 minutes. 

Add the sugar, cinnamon+green cardamom+cloves powders.

Transfer to a bowl after 1/2 a minute, garnish with the butter or ghee.

Serve fresh & hot with roti or steamed rice.