Aloo O Chola Diye Paneer er Torkari – Bengali-Style Potato, Chickpea & Paneer Curry
Introduction
Aloo O Chola Diye Paneer er Torkari is a delicious and protein-rich Bengali dish made with potatoes, chickpeas, and paneer in a mildly spiced gravy. This dish is easy to prepare and makes for a hearty meal when paired with steamed rice, roti, or paratha. The combination of soft paneer, starchy potatoes, and nutty chickpeas creates a perfect balance of taste and texture.
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Ingredients
Main Ingredients:
Paneer (Cottage Cheese) – 200 grams (cut into cubes)
Potatoes – 2 medium-sized (cubed)
Chickpeas (Chola/Kabuli Chana) – 1 cup (soaked overnight)
Onion – 1 large (finely chopped)
Tomatoes – 2 (chopped)
Green Chilies – 2-3 (slit)
Spices & Other Ingredients:
Mustard Oil or Regular Cooking Oil – 3 tbsp
Turmeric Powder – ½ tsp
Red Chili Powder – 1 tsp (adjust as per taste)
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Garam Masala Powder – 1 pinch
Ginger-Garlic Paste – 1 tbsp
Salt – As per taste
Sugar – ½ tsp (optional)
Water – 1 cup
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Step-by-Step Recipe
Step 1: Boiling the Chickpeas
1. Drain the soaked chickpeas and transfer them to a pressure cooker.
2. Add 1 cup of water and a pinch of salt, then pressure cook for 2-3 whistles until soft.
3. If the chickpeas are still hard, cook for another 2-3 minutes.
Step 2: Frying the Paneer
1. Heat 1 tbsp oil in a pan and lightly fry the paneer cubes until golden brown.
2. Remove and place them on a kitchen towel to drain excess oil. (You can also use raw paneer if you prefer a softer texture.)
Step 3: Preparing the Masala Base
1. Heat 2 tbsp oil in a pan and add chopped onions. Sauté until golden brown.
2. Add ginger-garlic paste and sauté until the raw smell disappears.
3. Stir in chopped tomatoes and cook until they soften.
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, sugar, and salt.
5. Mix well and cook until the oil starts separating from the masala.
Step 4: Cooking the Curry
1. Add the potato cubes and stir-fry for 2-3 minutes.
2. Pour in the boiled chickpeas along with 1 cup of water and mix well.
3. Cover the pan and let it cook on medium heat for 5-7 minutes until the potatoes become soft.
Step 5: Adding Paneer & Final Touches
1. Once the potatoes are soft, gently add the fried paneer cubes and mix.
2. Add slit green chilies and let the curry simmer for 2-3 minutes.
3. Sprinkle garam masala powder and give it a final stir.
4. Turn off the heat and let it rest for a minute before serving.
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How to Serve
Serve hot with steamed rice for a comforting meal.
It also pairs well with roti, paratha, or puri.
Garnish with fresh coriander leaves and a drizzle of ghee for extra flavor.
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Health Benefits of This Dish
High in Protein – Chickpeas and paneer provide a rich source of protein.
Good for Digestion – Chickpeas are high in fiber, which aids digestion.
Rich in Vitamins & Minerals – Potatoes an
Introduction
Aloo O Chola Diye Paneer er Torkari is a delicious and protein-rich Bengali dish made with potatoes, chickpeas, and paneer in a mildly spiced gravy. This dish is easy to prepare and makes for a hearty meal when paired with steamed rice, roti, or paratha. The combination of soft paneer, starchy potatoes, and nutty chickpeas creates a perfect balance of taste and texture.
---
Ingredients
Main Ingredients:
Paneer (Cottage Cheese) – 200 grams (cut into cubes)
Potatoes – 2 medium-sized (cubed)
Chickpeas (Chola/Kabuli Chana) – 1 cup (soaked overnight)
Onion – 1 large (finely chopped)
Tomatoes – 2 (chopped)
Green Chilies – 2-3 (slit)
Spices & Other Ingredients:
Mustard Oil or Regular Cooking Oil – 3 tbsp
Turmeric Powder – ½ tsp
Red Chili Powder – 1 tsp (adjust as per taste)
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Garam Masala Powder – 1 pinch
Ginger-Garlic Paste – 1 tbsp
Salt – As per taste
Sugar – ½ tsp (optional)
Water – 1 cup
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Step-by-Step Recipe
Step 1: Boiling the Chickpeas
1. Drain the soaked chickpeas and transfer them to a pressure cooker.
2. Add 1 cup of water and a pinch of salt, then pressure cook for 2-3 whistles until soft.
3. If the chickpeas are still hard, cook for another 2-3 minutes.
Step 2: Frying the Paneer
1. Heat 1 tbsp oil in a pan and lightly fry the paneer cubes until golden brown.
2. Remove and place them on a kitchen towel to drain excess oil. (You can also use raw paneer if you prefer a softer texture.)
Step 3: Preparing the Masala Base
1. Heat 2 tbsp oil in a pan and add chopped onions. Sauté until golden brown.
2. Add ginger-garlic paste and sauté until the raw smell disappears.
3. Stir in chopped tomatoes and cook until they soften.
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, sugar, and salt.
5. Mix well and cook until the oil starts separating from the masala.
Step 4: Cooking the Curry
1. Add the potato cubes and stir-fry for 2-3 minutes.
2. Pour in the boiled chickpeas along with 1 cup of water and mix well.
3. Cover the pan and let it cook on medium heat for 5-7 minutes until the potatoes become soft.
Step 5: Adding Paneer & Final Touches
1. Once the potatoes are soft, gently add the fried paneer cubes and mix.
2. Add slit green chilies and let the curry simmer for 2-3 minutes.
3. Sprinkle garam masala powder and give it a final stir.
4. Turn off the heat and let it rest for a minute before serving.
---
How to Serve
Serve hot with steamed rice for a comforting meal.
It also pairs well with roti, paratha, or puri.
Garnish with fresh coriander leaves and a drizzle of ghee for extra flavor.
---
Health Benefits of This Dish
High in Protein – Chickpeas and paneer provide a rich source of protein.
Good for Digestion – Chickpeas are high in fiber, which aids digestion.
Rich in Vitamins & Minerals – Potatoes an
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Lifestyle