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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
Prepare the Paneer
Temper Spices and Sauté Aromatics (Koshano)
Build the Masala Base
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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.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 388.8 calories per serving with 13.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Paneer
Simmer and Finish
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.
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.
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.
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.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The combination of paneer and curd provides a significant amount of calcium and phosphorus, crucial minerals for maintaining strong and healthy bones and teeth.
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.
Ingredients like tomatoes, ginger, garlic, and turmeric are rich in antioxidants, which help combat oxidative stress and reduce inflammation in the body.
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.
Paneer Kasa can be part of a healthy diet in moderation. It's a great source of protein and calcium from paneer. However, it is also rich in fat due to the use of oil, ghee, and paneer. To make it healthier, you can reduce the amount of oil and use low-fat paneer.
'Koshano' is a Bengali cooking term that refers to the process of slow-sautéing spices and aromatics over a low flame until the oil separates. This technique is fundamental to developing the deep, rich, and complex flavors characteristic of 'Kasa' dishes.
The gravy likely curdled when you added the yogurt. To prevent this, always use room temperature, well-whisked yogurt. Turn the heat to the absolute lowest setting before adding it, and stir continuously for a few minutes until it's fully incorporated into the masala.
Let the curry cool down completely, then store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. The gravy will thicken upon refrigeration, so you might need to add a splash of warm water when reheating.
Paneer Kasa pairs beautifully with Indian breads like luchi (Bengali fried bread), parathas, naan, or rotis. It also goes well with simple steamed rice or jeera rice.