DHOKAR DALNA (A TRADITIONAL BENGALI VEGETARIAN DISH (CHANA DAL KOFTA CURRY OR BENGAL GRAM LENTIL'S CAKE SIMMERED IN FLAVOURFUL GRAVY.)

Kashmiri Paneer Chaman

                             

    KASHMIRI PANEER  CHAMAN .


Serves-4
Preparation Time -10 minutes
Cooking Time -30 minutes

A popular Kashmiri paneer preparation made with pieces of fried paneer (cottage cheese) simmered in tomato sauce flavoured with spices and fennel seeds powder. It makes a quick and easy weeknight dinner.  

It is ideal to cook this with fresh tomatoes, which are blanched (boiled whole and then skinned) and then added to the curry although you can also use tinned plum tomatoes ( which I do!! ) or tomato puree which gives it a thick gravy and also is a quick option.

If you make this dish using Homermade Tomato Puree.then we have to learn how to make Tomato Puree at Home.

HOW TO MAKE  TOMATO PUREE AT HOME
Choose nice ripe red tomatoes. Give them a quick wash in cold water. 

Using a sharp knife drop a cross over the  tomatoes.

Boil the water well and then drop the tomatoes into the boiled water 

After 2 minutes take it out from the water. You can see the skin peeled away after taking out .So we no need to peel the skin. It will comes out easily. Now the blanched tomatoes are ready to make sauces.Grind these to make a fine homemade puree.

 

Ingredients

Paneer-250gm

Tomato Puree-if homemade then make using 4 tomatoes or if store bought then 1 cup

Kashmiri Red Chilli Powder-2tsp

Hing or asfoatedia -  1 pinch

Jeera or Cumin seeds-1/2tsp

Saunf or Fennel Powder or Mouri-2tbsp

Dry Ginger Powder or Sonth-1/2 tsp

Turmeric Powder-1/2tsp

Garam Masala-1tsp  

Ghee-1tsp

Bay leaf-1

Brown Cardamom-2

Green Cardamon-4

Chinamon Stick-1

Oil- 5 Tbsp(Preferably Mustard oil )

Water -1/2cup


METHOD :-

the paneer into thick rectangular shaped pieces.

In a wok add 5 Tbsp oil. Shallow fry paneer pieces from both sides till light brown. Keep them aside.

Add hing,then splutter brown cardamom, green cardamom, bay leaf, cinnamon.

Add tomato puree, salt, red chilli powder, dry ginger powder. Cook till the masala leaves oil on the sides.

Add paneer  to the masala. Now add some saunf or fennel powder. Mix.

Now add the 1/2 cup water

Mix well. Let it cook for 2-3 more minute.


Add garam masala powder and ghee..cover with lid...Allow to  cook for 2 minutes . Switch off the gas. Garnish with chopped  corriander  leaves. 

Enjoy  it with Hot steamed rice  or Roti or any kind of Indian Bread.



For garam masala,you can use store bought  Sahi Garam masala. ..or you can make it  at home

Ingredients  for Garam Masala

Cloves -3
Cumin Seeds-1/2tsp
Black pepper corns-1/2tsp
Coriander Seeds-1/2tsp
Green Cardamom -2
Brown Cardamom -1
Chinamon  Stick -1

Method of  making  Garam Masala

In a different  pan,dry  roast  all ingredients .  Grind  them  to  make a fine  powder.

If you like this dish..Please  give your valuable  feedbacks...thus I can improve  my cooking  skills.

                             

Gobi Bahar. ..Cauliflower Bahar

                        
                                       

                             

Adraki Gobi or Ginger flavoured Cauliflower or Adai Phoolkopi

                                                                                  

Jhinge Aloo Posto Or Ridgegourd Potato curry with Poppy Seeds Paste ir Turai Aloo Sabji with khus khus paste

CHANAR DALNA........BENGALI STYLE PANEER KOFTA CURRY WITHOUT ONION GARLIC....

 

Mishti Cholar Dal Narkol diye(Bengali style Chana Dal with Cocunut)