Bengali Paneer Recipe Veg: Easy & Delicious Homemade Dish

Bengali cuisine is a treasure trove of vibrant flavors and aromatic spices, and when it comes to vegetarian delights, the Bengali paneer recipe stands out as a true crowd-pleaser. Paneer, the fresh Indian cottage cheese, absorbs the rich spices and creamy textures in this dish, creating a sumptuous experience that is both comforting and elegant.

Whether you’re a seasoned cook or a beginner, this recipe brings the essence of Bengal right into your kitchen—with a perfect balance of heat, sweetness, and a hint of tanginess.

This Bengali-style paneer dish is perfect for festive occasions or a simple family dinner, pairing beautifully with steamed rice or traditional Indian breads. It’s quick to prepare, uses everyday ingredients, and is sure to impress guests with its authentic taste.

Dive in to discover the secrets behind this flavorful vegetarian recipe and add a touch of Bengali magic to your meals!

Why You’ll Love This Recipe

This Bengali paneer recipe is a delightful blend of simplicity and flavor. The paneer cubes are cooked in a luscious gravy made from fragrant mustard seeds, cumin, and a hint of sweetness from jaggery or sugar.

The addition of fresh tomatoes and a touch of cream makes the curry rich and inviting, without being overly heavy.

It’s a wonderful way to enjoy paneer with a twist—different from the usual North Indian paneer dishes. Plus, it’s vegetarian, gluten-free, and packed with protein, making it a nutritious option for any meal.

The recipe is easy to customize, so you can adjust the spice level or add your favorite vegetables for an extra boost.

Ingredients

• 250 grams paneer (cubed)
• 2 medium-sized tomatoes (pureed)
• 1 medium onion (finely chopped)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 tablespoon jaggery or sugar
• 1/4 cup fresh cream
• 2 tablespoons mustard oil
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Equipment

• Medium-sized non-stick pan or kadhai
• Spatula or wooden spoon
• Knife and chopping board
• Blender or food processor (for tomato puree)
• Measuring spoons and cups
• Bowl for soaking paneer (optional)

Instructions

1. Prepare the paneer: If your paneer is store-bought and hard, soak it in warm water for 10 minutes to soften. Then cut into 1-inch cubes and set aside.
2. Make the tomato puree: Blend the tomatoes until smooth. You can also use freshly crushed tomatoes if preferred.
3. Heat mustard oil: In your pan, warm 2 tablespoons of mustard oil until it starts to smoke lightly. This step is crucial for that authentic Bengali flavor.
4. Temper the spices: Add mustard seeds and cumin seeds to the hot oil. Let them splutter for about 30 seconds.
5. Sauté aromatics: Add the finely chopped onions and sauté until golden brown. Then add the ginger-garlic paste and green chilies, stirring for 2 minutes until fragrant.
6. Add spices: Sprinkle turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for a minute to release their flavors.
7. Cook the tomato puree: Pour in the tomato puree and cook on medium heat until oil starts to separate from the masala, about 5-7 minutes.
8. Add jaggery and salt: Stir in the jaggery or sugar and salt. This balances the tanginess and heat beautifully.
9. Simmer the gravy: Add about 1/2 cup of water to adjust the consistency. Bring the gravy to a gentle boil, then reduce the heat.
10. Add paneer cubes: Gently fold in the paneer cubes. Simmer for 5 minutes so the paneer absorbs the flavors.
11. Finish with cream: Lower the heat and stir in fresh cream. Cook for another 2 minutes without boiling to keep the cream smooth.
12. Garnish and serve: Sprinkle fresh coriander leaves on top. Serve hot with steamed basmati rice or Magic Dough Recipe based Indian breads.

Tips & Variations

For an even richer flavor, try frying the paneer cubes lightly in mustard oil before adding them to the gravy. This adds a beautiful texture and aroma.

If you prefer a vegan version, substitute the paneer with firm tofu and use coconut cream instead of fresh cream.

You can add vegetables like bell peppers, peas, or potatoes for a heartier dish. Just sauté them along with the onions before adding the tomato puree.

Nutrition Facts

Serving Suggestions

This Bengali paneer curry pairs wonderfully with steamed basmati rice or soft Indian breads like roti or paratha. For a more traditional touch, serve it alongside shorshe bhaat (mustard rice) or a simple cucumber raita to balance the spices.

For a complete Bengali feast, you might also enjoy pairing this with dishes like Lump Of Coal Recipe or a refreshing salad such as the Kosher Sushi Salad Recipe.

Conclusion

This Bengali paneer recipe is a beautiful way to explore the rich culinary traditions of Bengal without needing complex ingredients or techniques. The marriage of mustard oil, fragrant spices, and creamy paneer results in a dish that is both comforting and exciting to the palate.

Whether you’re cooking for family or entertaining guests, this recipe offers a delicious vegetarian option that stands out from the usual fare. It’s easy to prepare, adaptable, and bursting with authentic flavors.

Give it a try, and you’ll find yourself coming back to it again and again for its warmth and soul-satisfying taste.

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