Authentic Bengali Paneer Curry Recipe – Potato & Pea Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Bengali Paneer Curry Recipe – Potato & Pea Delight

Introduction

Oh, paneer curry! Is there anything more comforting? But this isn’t just any paneer curry. This is a taste of my childhood, a dish my Ma would make on special occasions, filling the house with the most incredible aroma. It’s a Bengali Paneer Curry – a little different, a little more nuanced, and utterly delicious. It’s got a beautiful balance of flavors, with the slight bitterness of mustard oil, the sweetness of peas, and a warming spice blend that’s just… perfect. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This Bengali Paneer Curry is a delightful mix of textures and tastes. The soft paneer and potatoes, combined with the sweetness of peas, create a truly satisfying meal. It’s a little different from the usual creamy paneer butter masala, offering a unique and authentic Bengali flavor profile. Plus, it’s surprisingly easy to make once you have your ingredients prepped!

Ingredients

Here’s what you’ll need to create this Bengali masterpiece:

• 3 tablespoons mustard oil
• 1 large potato, peeled and cubed
• 200 grams paneer, cubed
• 2 inch cinnamon stick
• 4 cloves
• 2 green cardamoms
• 2 teaspoons ginger paste
• 1 teaspoon green chili paste
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon Kashmiri red chili powder (for color and mild heat)
• 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• 1 small bay leaf
• 0.5 teaspoon cumin seeds
• 0.75 cup chopped tomatoes
• Salt to taste
• 0.33 cup green peas (fresh or frozen)
• 0.75 cup water
• 0.5 teaspoon sugar
• 1 teaspoon ghee

Ingredient Notes

Let’s talk ingredients – a few tips to make sure your curry turns out just right!

• Mustard Oil: The Authentic Flavor – Don’t skip this! Mustard oil is key to the authentic Bengali flavor. It has a pungent aroma that mellows out when heated. If you’re new to it, start with a smaller amount and adjust to your liking.
• Paneer: Choosing the Right Kind – I prefer using fresh paneer for the best texture. It’s softer and holds its shape beautifully. If you’re using store-bought, soaking it in warm water for 10-15 minutes will help soften it up.
• Bengali Garam Masala: A Unique Spice Blend – While you can use store-bought garam masala, making your own really elevates the flavor. I’ll show you how to quickly prepare it – it’s just grinding together cinnamon, cloves, and cardamom into a fine powder.
• Potatoes: Regional Varieties & Texture – In Bengal, we often use a slightly waxy potato variety that holds its shape well during cooking. If you can find those, great! Otherwise, Yukon Gold potatoes work beautifully.
• Green Peas: Fresh vs. Frozen – Fresh green peas are wonderful when in season, but frozen work perfectly well and are super convenient. No need to thaw them before adding to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that Bengali garam masala. Grind the cinnamon, cloves, and cardamom together until you have a fine powder. Set aside.
2. Now, prepare the masala paste. Blend the ginger, green chili, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and a splash of water until smooth.
3. Heat the mustard oil in a kadhai or deep pan over medium heat. Once it’s hot (it will start to shimmer), add the potato cubes and fry until golden brown. Remove and set aside.
4. Next, gently fry the paneer cubes until lightly golden. Don’t overcook them, or they’ll become rubbery! Soak the fried paneer in warm water for about 10 minutes to keep them soft.
5. In the remaining oil, temper the bay leaf and cumin seeds. Let them sizzle for a few seconds until fragrant.
6. Add the masala paste and sauté for a few minutes until the oil starts to separate. This is important – it really brings out the flavors!
7. Add the chopped tomatoes and cook until they become pulpy and soft.
8. Stir in the green peas and salt.
9. Pour in the water and bring to a simmer. Cook until the peas are tender, about 5-7 minutes.
10. Add the fried potatoes and sugar. Simmer for another 2-3 minutes.
11. Finally, sprinkle in the garam masala, ghee, and gently mix in the soaked paneer. Cook for just a minute or two to heat through.
12. Serve hot with steamed rice or roti!

Expert Tips

• Don’t be afraid of the mustard oil! The pungent smell will disappear as it heats up.
• Soaking the paneer is a game-changer for a softer texture.
• Sautéing the masala paste properly is crucial for developing the flavor.
• Adjust the amount of green chili to your spice preference.

Variations

• Vegan Adaptation: Substitute the paneer with firm tofu and the ghee with a plant-based oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chili paste for a milder curry. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Durga Puja/Poila Boishakh): My family always makes this during Durga Puja and Poila Boishakh (Bengali New Year). We sometimes add a touch of rose water for a delicate floral aroma.

Serving Suggestions

This Bengali Paneer Curry is best served hot with:

• Steamed basmati rice – a classic pairing!
• Luchi (Bengali fried bread) – perfect for soaking up all that delicious gravy.
• Roti or paratha – a lighter option.
• A side of simple dal (lentils) and a fresh salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What makes Bengali Paneer Curry different from other Paneer curries?

The key differences lie in the use of mustard oil, the unique Bengali garam masala blend, and the inclusion of potatoes and peas. It’s generally less creamy and more subtly spiced than other paneer curries.

Can I make the Bengali Garam Masala ahead of time? How should I store it?

Absolutely! You can make a larger batch of the garam masala and store it in an airtight container in a cool, dark place for up to a month.

What type of paneer works best for this recipe – fresh or store-bought?

Fresh paneer is ideal for its soft texture. However, store-bought paneer works well too, just remember to soak it in warm water.

Can I use a different oil if I don’t have mustard oil? What will be the impact on the flavor?

You can use vegetable oil or sunflower oil as a substitute, but it will significantly alter the flavor. Mustard oil provides a unique pungency that’s characteristic of Bengali cuisine.

How can I adjust the sweetness level in this curry?

The sugar balances the spices and adds a subtle sweetness. You can adjust the amount to your liking, or even omit it altogether if you prefer a less sweet curry.