Paneer Kasa
A rich and aromatic Bengali specialty where tender paneer is slow-cooked in a spicy, thick onion-tomato masala. The 'koshano' technique creates an intense flavor that clings to every piece, making it a perfect side for rotis or parathas.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Paneer
- b.Cut the paneer into 1-inch cubes. For extra soft paneer, you can soak the cubes in warm salted water for 10 minutes, then drain.
- c.Heat 1 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat.
- d.Gently shallow-fry the paneer cubes for 2-3 minutes until they are light golden on all sides. Remove with a slotted spoon and set aside.
- 2
Step 2
- a.Temper Spices and Sauté Aromatics (Koshano)
- b.In the same pan, add the remaining 3 tbsp of mustard oil. Heat until it is slightly smoking to reduce its pungency.
- c.Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- d.Add the onion paste. Cook for 8-10 minutes, stirring frequently, until the paste turns golden brown and the oil begins to separate from the masala. This slow cooking process, 'koshano', is crucial for developing deep flavor.
- e.Add the ginger-garlic paste and continue to sauté for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala Base
- b.Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the puree thickens and you see oil glistening on the surface.
- c.Lower the heat completely. Add the turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Stir well and cook for 1 minute, ensuring the spices don't burn.
- 4
Step 4
- a.Incorporate Yogurt and Paneer
- b.With the heat still on low, add the whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the oil separates from the masala once again.
- c.Add the fried paneer cubes and the sugar. Gently fold them into the masala to coat evenly.
- d.Pour in 1/2 cup of warm water, stir gently, and bring the gravy to a gentle simmer.
- 5
Step 5
- a.Simmer and Finish
- b.Cover the pan with a lid and let the curry simmer on low heat for 5-7 minutes. This allows the paneer to absorb all the rich flavors of the gravy.
- c.Turn off the heat. Sprinkle the garam masala and drizzle the ghee over the curry. Give it a final gentle stir.
- d.Let the Paneer Kasa rest, covered, for 5 minutes before serving. Garnish with freshly chopped coriander leaves.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to this dish is 'koshano' - sautéing the masala on low to medium heat until oil separates. Do not rush this step as it builds the entire flavor profile.
- 2Always use warm water for the gravy. Adding cold water can lower the temperature of the masala abruptly and affect the final taste and texture.
- 3To prevent curd from curdling, ensure it's at room temperature, whisked well, and added on the lowest possible heat while stirring continuously.
- 4Using mustard oil is traditional for Bengali cuisine and adds a unique pungent flavor. Heat it well before use to mellow its sharpness.
- 5A pinch of sugar is essential in many Bengali savory dishes to balance the tanginess of tomatoes and yogurt, creating a well-rounded taste.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pan-fried) and use a plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd. Omit the ghee or use a vegan alternative.
With VegetablesWith Vegetables
Add parboiled potato cubes or green peas along with the paneer for extra texture and nutrition. You can also add lightly sautéed bell peppers towards the end.
Creamier GravyCreamier Gravy
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste (made by soaking 10-12 cashews in warm water and grinding to a paste) along with the tomato puree.
No Onion/GarlicNo Onion/Garlic
For a satvik version, omit the onion and garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) to the hot oil with the whole spices.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Supports Bone Health
The combination of paneer and curd provides a significant amount of calcium and phosphorus, crucial minerals for maintaining strong and healthy bones and teeth.
Aids Digestion
Spices like cumin, coriander, and ginger used in the masala are known for their digestive properties, helping to stimulate digestive enzymes and improve gut health.
Provides Antioxidants
Ingredients like tomatoes, ginger, garlic, and turmeric are rich in antioxidants, which help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
One serving of Paneer Kasa (approximately 220g) contains around 350-400 calories, depending on the amount of oil and the fat content of the paneer and curd used.