Bhoger dudh paneer aloo, phulkopi, motorshuti diye – a creamy, and comforting Bengali vegetarian paneer curry cooked with cauliflower chunks, potato chunks, inexperienced peas, milk, and some chosen spices. This can be a Bengali no-onion no garlic recipe.
On the coronary heart of this luxurious dish lies paneer, gently simmered in a luscious, velvety sauce made with milk. Alongside the paneer, the dish options the common-or-garden but beloved potato, or ‘aloo’, The addition of vibrant cauliflower florets, or ‘phulkopi’, and candy, tender inexperienced peas, or ‘motorshuti’, not solely enhances the visible enchantment of the dish but in addition contributes layers of complementary flavors and textures.
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- Watch how to make Bhoger dudh paneer aloo, phulkopi, motorshuti diye
- Dudh paneer aloo, phulkopi, motorshuti diye – why a perfect Bengali Bhog- special recipe?
- Step-by-step Recipe – Bengali no-onion no-garlic Paneer
- How to make this recipe
- Recipe Card
- Top Tip
- Frequently Asked Questions – Bhoger dudh paneer aloo, phulkopi, motorshuti diye
- Related Recipes
- Pairing Bengali Dudh Paneer
- Bengali Recipes perfect for Pujor Bhog Cooking from Debjanir Rannaghar
- Have you tried the Bengali Bhoger dudh paneer aloo, phulkopi, motorshuti diye recipe from Debjanir Rannaghar!
- Here’s the Bhoger dudh paneer aloo, phulkopi, motorshuti diye Recipe Pin for your Pinterest Board!
Watch easy methods to make Bhoger dudh paneer aloo, phulkopi, motorshuti diye
Dudh paneer aloo, phulkopi, motorshuti diye – why an ideal Bengali Bhog- particular recipe?
Hey Expensive Readers,
You should be questioning why I’ve particularly referred to this dish as a “Bhog” recipe. Effectively, I’ve seen this dish Bhoger Dudh Paneer Aloo, Phulkopi, motorshuti diye being cooked no less than someday throughout Durga puja at my ancestral dwelling. At occasions as a part of the Kojagori Laxmi pujor bhog or Kali Pujor Niramish meal. So, for me, this dish is a doable and delectable curry ultimate for cooking as a part of pujor bhog.
The recipe is reasonably easy and a no-onion no-garlic paneer recipe. The gravy is refined and flavourful. This isn’t an elaborate paneer recipe, however a easy Bengali-style paneer curry cooked with seasonal and all-weather greens together with the paneer chunks. There may be nothing particular or advanced about this straightforward paneer recipe nonetheless what makes it writing worthy is the simplicity. And why not? My weblog, Debjanir Rannaghar in spite of everything is about easy and doable recipes largely. Is it not?
In a approach, this can be a beginner-level primary paneer recipe to attempt. I’ve seen Maa making this fairly usually for the times meant for vegetarian meals or as a part of pujor bhog even. Then there have been days maa would pack a small field with tinkona porota and this straightforward paneer curry for my lunch field for faculty or college. Not faculty although. Mine was a morning faculty so the tiffin bins had been largely mild.
Okay. Sufficient mentioned. Now it’s time so that you can learn this paneer recipe. Don’t forget to let me know when you attempt the recipe!
Love,
Debjani
Step-by-step Recipe – Bengali no-onion no-garlic Paneer
- Course of Paneer
To make this recipe, I minimize paneer into cubes after which soak these in salt water for quarter-hour. This helps to maintain the paneer gentle.
- Potatoes – easy methods to minimize for Bengali Paneer Curry
This recipe requires small potato cubes. Don’t forget to soak potatoes in water to keep away from blackening.
- Chopping Cauliflower
I choose to make use of medium measurement cauliflower florets for this recipe.
- Frying Potatoes
Warmth vegetable oil, sprinkle some turmeric powder and salt after which fry potatoes until these are golden brown.
- Frying Cauliflower
Fry cauliflower within the remaining oil. Here’s a tip for you. Fry cauliflower after potatoes, this fashion the pan might be seasoned and the gobi is not going to soak a lot oil whereas frying.
- Fry Paneer
Subsequent, it’s essential to fry the paneer. evenly fry these. Examine the recipe card or video for additional particulars for this half.
- Tempering
Mood the remaining oil with complete spices – purple chili, cinnamon stick bay leaf. I’ve added some extra oil at this step which is elective.
- Asafoetida aka Hing is a should for this recipe
As an alternative of including Hing on to the pan, combine it with 2-3 tablespoons of water and add it.
- Tomato
Cook dinner the spices after which add chopped tomatoes and prepare dinner until these soften.
- Spices
Now add the spice powders – turmeric, salt, sugar, and cumin powder and prepare dinner until the combination releases oil.
- Ginger paste to make the gravy flavorful
Since this can be a no-onion no-garlic paneer recipe, ginger works wonders. Add ginger paste after which prepare dinner until the combination releases additional oil.
- Inexperienced Peas
Now add inexperienced peas and prepare dinner for some time. Although I used frozen peas, you’ll be able to for certain substitute it with contemporary inexperienced peas.
- Potatoes
Add fried potatoes and prepare dinner for some time after which prepare dinner additional with little water.
- Cashew Nut paste and Poppy seed paste
Add Cashew nut paste and Poppy seed paste for taste and richness and prepare dinner for some time.
- Cook dinner fried cauliflower as properly
After including cauliflower prepare dinner for some time. Don’t over-cook at this stage.
- Milk is a should
Now add milk to make the gravy much more flavorful. I’ve added just a few inexperienced chilies at this stage.
- Paneer
Now add paneer and prepare dinner for some time.
- To finish the curry
To finish the curry add Bengali Garam Masala and Ghee. Examine the recipe card under for an in depth recipe.
Find out how to make this recipe
Recipe Card
Bhoger Niramish Paneer Phulkopi Aloo Motorshuti diye | Bengali No Onion No Garlic Paneer Recipe
Bhoger dudh paneer aloo, phulkopi, motorshuti diye – a creamy, and comforting Bengali vegetarian paneer curry cooked with cauliflower chunks, potato chunks, inexperienced peas, milk, and some chosen spices. This can be a Bengali no-onion no garlic recipe.
Servings: 6 Folks
Energy: 250kcal
Price: Rs 250
Substances
- 200 g Paneer
- 1 Cauliflower small
- 3 Potatoes minimize into small cubes
- 3 Tomatoes small – roughly chopped
- 100 g Inexperienced peas
- 3 Inexperienced chilies sliced
- 2 Tbsp. Ginger paste
- 1 Tbsp. Cashew nut paste kaju bata
- 1 Tbsp. Poppyseed paste posto bata
- 150 ml Milk
- 1 Tbsp. Ghee
- 5 Tbsp. Vegetable oil
Tempering
- 2 Dry purple chili
- 1 Cinnamon stick
- 1 Bay leaf
Spices
- ½ Tsp. Asafoetida Hing
- ½ Tsp. Salt
- ½ Tsp. Turmeric powder
- ½ Tsp. Purple chili powder
- 1 Tsp. Cumin powder
- 1 Tsp. Sugar
- 1 Tsp. Bengali garam masala powder
Directions
Paneer Prep
Take scorching water in a bowl and blend it with ½ teaspoon salt.
Now minimize 200g Cream Paneer (Malai Paneer) into small cubes.
Soak the paneer cubes within the salt water for quarter-hour earlier than cooking. 1 Cauliflower (small) – minimize into small florets
Cooking the Bengali Paneer Curry with out Onion and Garlic
Warmth 3 tablespoons vegetable oil in a Kadhai.
Add ¼ teaspoon every of Turmeric Powder and Salt to the oil and blend.
Now add potato cubes and fry on medium flame until the potatoes flip golden brown. It’ll take round 3-4 minutes to fry the potatoes.
Pressure fried potatoes from the pan.
Now add cauliflower and fry on medium flame until they flip golden brown. It’ll take round 3-4 minutes to fry the cauliflower.
Pressure fried cauliflower from the pan.
Within the remaining oil fry paneer in two batches.
It’ll take 1 minute to fry per batch of paneer evenly.
Within the remaining oil add complete spices – dry purple chili, cinnamon stick, bay leaf as tempering.
Combine and prepare dinner the entire spices for a minute.
Now add one other 2 tablespoons of oil.
Combine ½ teaspoon asafoetida aka factor with 3 tablespoons of water and add it to the kadhai.
Add 4-5 tablespoons of water and convey it to a boil.
Cook dinner for a minute.
Add chopped tomatoes and prepare dinner for 3-4 minutes or till the tomatoes soften.
At this level add spice powders – ½ teaspoon Salt, ½ teaspoon turmeric powder, ½ teaspoon purple chili powder, 1 teaspoon cumin powder one after the other.
Now prepare dinner on low flame for 1.5 minutes.
Add 1.5 tablespoons ginger paste and prepare dinner for two minutes.
Now add 100g inexperienced peas and prepare dinner for 1 minute.
Whereas cooking add 2 tablespoons water to keep away from burning.
Now add fried potatoes and blend.
Cook dinner for 3 minutes.
Now add ½ cup water and blend.
Wash the bowls used to maintain cashew nut and poppyseed paste with 2-3 tablespoons of water and add that water to the pan.
Cook dinner for 1 minute.
Now add fried cauliflower and prepare dinner for two minutes.
Add 150ml milk and prepare dinner for two minutes.
Now add fried paneer and provides a light-weight combine and prepare dinner for 1 minute.
Add 1 teaspoon Bengali garam masala powder and 1 tablespoon ghee Cook dinner for 1 minute.
No onion no garlic Bengali Paneer curry with cauliflower, potatoes and inexperienced peas cooked with milk is now able to serve.
Serving Doodh Paneer
Serve doodh paneer along with your selection of carb similar to luchi, paratha, roti, rice po pulao.
Video
Notes
Substitutions
- I exploit Malai Paneer or cream paneer on this recipe. Nevertheless, you’ll be able to substitute it with low-calorie paneer and even tofu.
- To make this recipe lactose-fee use tofu and substitute milk with almond milk. And sure, skip ghee.
- If you’re allergic to Cashew nuts or poppy seeds substitute these with one other nut similar to Almonds.
Variations
- Spicy – enhance chili to extend the spiciness. Nevertheless, this recipe goes properly when cooked subtly.
- Deluxe – As we’ve got already used Malai Paneer, Cashew nut Poppy seed, and in addition Ghee, I don’t assume extra deluxe substances are wanted.
- Child-friendly – Go mild on the spices? Possibly?
High Tip
Cauliflower soaks plenty of oil whereas frying. To keep away from this, season the pan with a bit of turmeric powder and salt, after which fry the potatoes. As soon as carried out, then fry the cauliflower. This fashion, they are going to soak much less oil.
Often Requested Questions – Bhoger dudh paneer aloo, phulkopi, motorshuti diye
There isn’t any onerous and quick rule as such. For particular events, I choose to make use of malai paneer for the added taste. Else regular paneer block works simply high quality.
Should you soak paneer for some time in salt water, it turns gentle whereas cooking so you don’t get rubbery paneer.
Paneer is a milk product and a great supply of protein. If you’re a vegetarian and never lactose-intolerant, paneer for certain is sweet on your well being.
Paneer helps in rising physique warmth as it’s calcium-rich.
On the lookout for different recipes like this? Strive these:
Pairing Bengali Dudh Paneer
These are my favourite dishes to serve with Paneer curry cooked with potatoes, cauliflower, and inexperienced peas:
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Have you ever tried the Bengali Bhoger dudh paneer aloo, phulkopi, motorshuti diye recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by career and a meals author, meals blogger, and meals photographer as properly. I reside in Kolkata together with my Husband Mehebub who’s an architect by career, my daughter Pasta, and in addition my canine daughters Espresso and Luchi.
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