Paneer aloo tarkari | Niramish paneer | Aloo Paneer Curry | Aloo paneer recipe without onion

Paneer aloo tarkari or Aloo paneer curry is a succulent Bengali veg recipe which is immensely popular among Bengalis. It is a pure comfort food and one of the most frequently prepared Niramish paneer recipe in every Bengali house. It’s a no onion no garlic recipe which is ideal for special puja days. In this preparation, paneer and Aloo are cooked in spicy tomato gravy with ginger, green chillies and some specific spices. It’s a super light and healthy dish which is ideal for regular meal. It is mostly relished with steamed Basmati rice, pulao, ghee rice, jeera rice, rotis, phulkas and parathas.

About the recipe
Health Benefits of Indian cottage cheese
How to make Aloo paneer curry (step wise photos)
Recipe Card

Paneer aloo tarkari is also known as aloo paneerer dalna or niramish paneerer dalna. ‘Dalna’ is a Bengali word which stands for ‘Curry’ mostly prepared without onion and garlic. This niramish paneer recipe is a huge hit and it is not only regularly prepared at home, but is also frequently served in puja pandals and temples in special puja days like Durga puja, Kali puja etc. Niramish paneer is also one of the common vegetarian recipes prepared by caterers for any event like anniversary, annaprasan, Griha pravesh, baby shower ceremony etc.

Paneer aloo tarkari or Aloo paneer curry is a very easy and quick recipe which gets prepared within half an hour. It requires very common ingredients to prepare this niramish paneer which are easily available in any Bengali kitchen pantry. The combination of potato and paneer is like sky with the sea. Both tastes superb individually but together they taste heavenly.

I have learnt this niramish paneer recipe from my mom. She usually prepares this dish during every alternate Saturdays which is a vegetarian day of week in my parent’s house. Though it’s a no onion no garlic recipe, still this dish is so luscious and cosy. I am a huge paneer lover and I still remember how I used to devour the complete rice with the Paneer curry on Saturdays. This curry is so delectable and comforting. I always get the essence of Bengal in this Paneer aloo tarkari recipe.

Many people think Bengali Aloo paneer curry and chanar dalna is the same. But I like to tell that though both are similar to each other, but they are not same. Neither the texture nor taste of both the dishes are same. I have already shared Chanar dalna recipe in my previous post and you can check it.

Paneer aloo tarkari with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe let me share few interesting facts about the Bengali veg recipe and Cottage cheese.

• Cottage cheese is very rich in Protein.
• It is high in Calcium which helps to strengthens our teeth and bones.
• It helps to control sugar level for diabetic patients.
• Paneer is healthy for heart patients too.
• The nutrients of it helps to improve digestion.
• It contains good amount of folate which is an important component for red cell production.

If you are using readymade paneer and like to add it raw into the curry, then put it in hot water for some time. This will give you soft and tender paneer.

Another reason behind paneer to become hard and chewy is over frying the paneer pieces.

• Always fry the paneer in low flame.
• Fry them for few seconds and drain them when they are light golden in colour. Don’t allow them to become dark brown in colour.
• After frying the paneer pieces, directly dunk them in hot water for some time. This will make them softer and tastier.

For the aloo paneer tarkari, I have used readymade market bought paneer. First, I have cut them in medium cubes and marinated them with salt and turmeric powder. Then I have fried the paneer pieces evenly from every side till golden brown and transferred them into a deep bowl.

I have soaked the fried paneer pieces in hot water for some time. This step helps you to get soft and tender paneer. But if you are using homemade paneer then skip this step because the homemade paneer is usually softer than market bought ones.

On the other hand, I have cut and deseeded a pair of tomatoes and grinded them to a smooth paste. You can add tomato chunks too into the recipe, but this step helps you to get thicker gravy.

I have used cumin seeds, bay leaf, cloves, cardamoms and cinnamon sticks for tempering of the dish. These whole spices make the oil aromatic. Then I have added the potato chunks and cooked them with salt, turmeric powder and red chilli powder. After thus, I added green chillies, chopped ginger and tomato paste one by one into the pan.

I have added blanched peas too into the aloo matar paneer recipe Bengali. It enhances the taste and flavour of the dish.

Other than these, I have used cumin powder, coriander powder for the flavouring of the Aloo paneer curry.

When all the veggies get tender, I have added water for the gravy and simmered the fried paneer pieces into it.

I have added sugar into this gravy. It balances the tanginess of tomatoes and enhances the taste of the dish. Bengalis always prefer little sweetness in the niramish paneerer dalna recipe.

At the end, I have added ghee and Bengali Garam masala into the curry. It induces an irresistible taste and flavour to the Paneer aloo tarkari. Bengali garam masala is the combination of cinnamon, cardamom and cloves powder of equal proportion.

Many Bengali veg recipes have already been shared in my previous post. You can check few of them like

Chanar Dalna
Aloo Posto
Shorshe Begun

..And Many more…

• 200 grams Paneer (cottage cheese), cut into medium pieces
• 2 large Potatoes, cut into medium cubes
• ¼ cup Peas, blanched
• 2 large Tomato, deseeded and diced
• 3-4 green Chillies
• ½ tablespoon Ginger grated or finely chopped
• ½ teaspoon Cumin seeds
• 4 Cloves
• 1 Cinnamon stick, 1 inch
• 3 Cardamoms
• 1 Bay leaf
• ½ teaspoon Turmeric powder
• ½ teaspoon Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Bengali Garam masala powder
• 1 teaspoon Sugar
• Salt to taste
• 2½ tablespoons of Oil for cooking
• 250 ml or 2 cups of Water for the gravy, quantity may vary according to desire consistency

1. First cut the paneer into medium size pieces. Then sprinkle ¼ teaspoon salt and ¼ teaspoon turmeric powder on it. Coat it evenly with the help of hand.
2. Put a pan on flame and let it become completely dry.
3. Add 2½ tablespoons of oil into the pan and wait until the oil is hot. Once the oil is hot, put the flame in low and add the paneer pieces into the pan. Don’t over crowd the pan. Fry them evenly from every side in low flame for 1-2 minutes until they become golden brown.
   Tip: Don’t over fry the paneer, it will make them hard and chewy after cooking.
4. Take the paneer pieces out into a deep bowl. Soak the paneer pieces in hot water for some time to make them softer. Cover the bowl and keep it aside.
5. On the other hand, cut the tomatoes into four pieces and deseed them. Transfer them into the jar of a grinder. Grind them for around 30 seconds to make a smooth paste of it. Keep it aside.
6. If required, add some more oil into the same pan and wait until the oil is hot. I have not added extra oil.
7. Once the oil is hot, cumin seeds, bay leaf, cinnamon stick, cardamom and cloves into the pan and let them crackle.
8. Add potatoes into the pan and stir them nicely.
9. Add salt, turmeric powder, red chilli powder into the pan and give a nice mix.
10. Cook it in medium high flame for 2 minutes. Stir in between.
11. Add green chillies, ginger into the pan and cook them in low flame for 1-2 minutes until the raw smell of ginger disappears.
12. Add tomato paste (Step 5) into the pan and give a nice stir. Cook it in medium flame 2-3 minutes until the tomato paste gets cooked and releases oil. Stir in between.
13. Add blanched peas into the pan and mix it well. Cover the pan and cook it in low flame for a minute.
14. Add cumin powder, coriander powder into the pan and mix them thoroughly. Cook them in lowest flame for a minute.
15. Add water into the pan and give a nice stir.
16. Add sugar into the gravy and give a stir. Cover the pan and put the flame in high until the gravy simmers.
17. Add paneer pieces (Step 4) into the pan and dip them into the gravy. Cover the pan and cook them in low flame for 5-6 minutes.
18. Add garam masala powder, ghee (Clarified Butter) into the pan one by one and give a nice stir. Cook it for few more seconds in low flame.
19. Switch off the flame and put the pan down.

Transfer the Paneer aloo tarkari into a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the comfort food with rice item like steamed Basmati rice, ghee rice, jeera rice or flat breads like rotis, phulkas, parathas and enjoy your comfort meal.

Paneer aloo tarkari | Niramish paneer | Aloo Paneer Curry | Aloo paneer recipe without onion

Serves: 4 Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 4.0/5

( 3 voted )

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Ingredients

• 200 grams Paneer (cottage cheese), cut into medium pieces
• 2 large Potatoes, cut into medium cubes
• ¼ cup Peas, blanched
• 2 large Tomato, deseeded and diced
• 3-4 green Chillies
• ½ tablespoon Ginger grated or finely chopped
• ½ teaspoon Cumin seeds
• 4 Cloves
• 1 Cinnamon stick, 1 inch
• 3 Cardamoms
• 1 Bay leaf
• ½ teaspoon Turmeric powder
• ½ teaspoon Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Bengali Garam masala powder
• 1 teaspoon Sugar
• Salt to taste
• 2½ tablespoons of Oil for cooking
• 250 ml or 2 cups of Water for the gravy, quantity may vary according to desire consistency

Instructions

1. First cut the paneer into medium size pieces. Then sprinkle ¼ teaspoon salt and ¼ teaspoon turmeric powder on it. Coat it evenly with the help of hand.
2. Put a pan on flame and let it become completely dry.
3. Add 2½ tablespoons of oil into the pan and wait until the oil is hot. Once the oil is hot, put the flame in low and add the paneer pieces into the pan. Don’t over crowd the pan. Fry them evenly from every side in low flame for 1-2 minutes until they become golden brown.

Tip: Don’t over fry the paneer, it will make them hard and chewy after cooking.

4. Take the paneer pieces out into a deep bowl. Soak the paneer pieces in hot water for some time to make them softer. Cover the bowl and keep it aside.
5. On the other hand, cut the tomatoes into four pieces and deseed them. Transfer them into the jar of a grinder. Grind them for around 30 seconds to make a smooth paste of it. Keep it aside.
6. If required, add some more oil into the same pan and wait until the oil is hot. I have not added extra oil.
7. Once the oil is hot, cumin seeds, bay leaf, cinnamon stick, cardamom and cloves into the pan and let them crackle.
8. Add potatoes into the pan and stir them nicely.
9. Add salt, turmeric powder, red chilli powder into the pan and give a nice mix.
10. Cook it in medium high flame for 2 minutes. Stir in between.
11. Add green chillies, ginger into the pan and cook them in low flame for 1-2 minutes until the raw smell of ginger disappears.
12. Add tomato paste (Step 5) into the pan and give a nice stir. Cook it in medium flame 2-3 minutes until the tomato paste gets cooked and releases oil. Stir in between.
13. Add blanched peas into the pan and mix it well. Cover the pan and cook it in low flame for a minute.
14. Add cumin powder, coriander powder into the pan and mix them thoroughly. Cook them in lowest flame for a minute.
15. Add water into the pan and give a nice stir.
16. Add sugar into the gravy and give a stir. Cover the pan and put the flame in high until the gravy simmers.
17. Add paneer pieces (Step 4) into the pan and dip them into the gravy. Cover the pan and cook them in low flame for 5-6 minutes.
18. Add garam masala powder, ghee (Clarified Butter) into the pan one by one and give a nice stir. Cook it for few more seconds in low flame.
19. Switch off the flame and put the pan down.