Paneer'er Dalna

Chunks of paneer(cottage cheese) in a spicy, comforting sauce

  • Cooking time
    45 minutes
  • Calories
Recommended by
members who rated this recipe on Youtube

Paneer is a late entrant to the Bengali food scene; Bengal is more fond of chhana (chena). This paneer'er dalna is infused with the flavours of ginger, cumin, garam masala and ghee. Fresh cubes of homemade paneer are shallow-fried and then added to the curry and cooked until they are soft and juicy. This recipe also uses capsicum, which imparts a lovely peppery aroma to the dish. Perfect with rice and dal, or with a light vegetable polao or luchi.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


6 servings
  • 400 g paneer
  • 150 g potatoes
  • 30 g peas
  • 40 g capsicum
  • 15 g mustard oil
  • ½ tsp cumin seeds
  • 3 pcs cardamom
  • 1 pc cinnamon
  • 3 pcs cloves
  • 2 pcs dried red chillies
  • 3 pcs bay leaves
  • 40 g ginger paste
  • 4 g turmeric powder (plus ¼ tsp for marinating)
  • 2 g kashmiri red chilli powder
  • 4 g cumin powder
  • 100 g water
  • 50 g yoghurt
  • 11 g salt (plus ¼ tsp for marinating)
  • 16 g sugar
  • 4 pcs green chillies (slit)
  • 250 g hot water
  • 6 g ghee
  • ¼ tsp gorom moshla
  • vegetable oil for frying paneer


  1. Cut paneer into 3-cm cubes. Divide potatoes into 3-cm cubes, and capsicum into 2-cm squares. Slit the green chillies. Beat yoghurt until lump-free.
  2. Smear the paneer cubes with a pinch of salt and turmeric powder.
  3. Heat a pan very well and add vegetable oil (enough to fry the paneer). Allow the oil to heat completely before adding the paneer. Fry the cubes in a single layer for about 30 seconds on each side. Set aside when done.
  4. Heat mustard oil in a kadai. Temper with dried red chillies, bay leaves, cinnamon, cardamom, cloves, and cumin seeds.
  5. Add potatoes. Cover and fry until they are golden (4 minutes).
  6. In a small bowl, mix ginger paste, turmeric powder, cumin powder, and Kashmiri red chilli powder with water. Add the spice slurry to the pan, and cover and cook it for about 6 minutes.
  7. Add salt. Then add capsicum. Mix, cover and cook for 3 minutes.
  8. Add slit green chillies and beaten yoghurt. Cook uncovered on medium heat for 2 minutes.
  9. Add blanched peas (if you are using raw peas, add them with the potatoes).
  10. Add sugar and hot water for the gravy. Wait for it to come to a boil.
  11. Add the fried paneer cubes. Bubble on medium heat until the curry thickens (around 6 minutes).
  12. Finish with gorom moshla, ghee, and a slit green chilli.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
Viewers liked this

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this
See all New recipes »
View all »

Chhanar Payesh

This kheer/payesh is delicious and much easier and quicker to make than regular rice dessert/pudding.

  • 50 mins
  • 227

Chhana'r Koftakari

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

  • 90 minutes
  • 465

Chhanar Paturi

Subtly flavoured cottage cheese cooked in leaf parcels

  • 45 mins
  • 249
View all »

Mishti Polao

A sweet, rich Bengali-style polao with cashew and raisins

  • 1 hour, 30 mins
  • 520

Bengali Vegetable Fried Rice

Easy-to-cook and nutritious, this fried rice is loaded with the goodness of fresh, seasonal veggies.

  • 60 minutes
  • 432

Kolkata Mutton Biryani

Fragrant rice and soft mutton get together in this classic Calcutta biryani dish. Contains potatoes!

  • 4 hours
  • kcal
View all »


The Bengali variant of the South Asian ‘khichdi’, made with nutty, roasted moong dal and fragrant gobindobhog rice.

  • 75 mins
  • kcal

Niramish Aloo Dum

Bengali-style curried new-potatoes cooked in a savoury, tangy sauce, and sprinkled with green peas.

  • 1 hour, 15 mins
  • 202

Tomato, Khejur & Amsottor Chutney

A Bengali sweet-spicy tomato compote with dried fruits

  • 30 mins
  • 123