Aloo Paneer er Torkari – Bengali Style

Step 1: Prepare and Fry Potatoes & Paneer

Cut the potatoes and paneer into small, bite-sized cubes. Marinate the paneer with a pinch of salt and turmeric powder. Heat mustard oil in a pan, fry the potatoes with salt and turmeric until golden, then remove. In the same oil, fry the marinated paneer cubes until lightly golden brown and set them aside.

Step 2: Prepare Masala Pastes

In a small bowl, mix 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp cumin powder, and 1.5 tsp coriander powder with a little water to form a paste. In a blender, combine the tomato, ginger, and 2-3 green chillies to make a smooth paste.

Step 3: Sauté the Masalas

In the same pan, add bay leaves, 1 tsp cumin seeds, and whole spices to the hot oil. Once they splutter, add the tomato-ginger-chilli paste and cook for a minute. Then, add the spice powder paste and cook until the oil begins to separate from the masala.

Step 4: Cook the Curry

Add the fried potatoes to the cooked masala and mix well. Sauté for 2-3 minutes. Pour in hot water to your desired gravy consistency and add salt to taste. Bring to a boil, then cover and simmer until the potatoes are partially cooked.

Step 5: Add Paneer and Finish

Add the fried paneer cubes and a few slit green chillies to the gravy. Mix gently, cover, and cook for another 5-7 minutes until the potatoes are fully tender and the gravy has thickened.

Step 6: Final Touches and Serving

Turn off the heat. Stir in 1 tsp garam masala powder, 1/2 tsp sugar, and 1 tsp ghee. Mix well, cover the pan, and let it rest for a minute to allow the flavors to meld. Serve hot.

• Using hot water for the gravy helps maintain the cooking temperature and enhances the flavor.

• Do not over-fry the paneer as it can become tough and chewy.

• Adjust the amount of red chilli powder and green chillies according to your spice preference.