Paneer Kalia ~ Bengali style

I love Bengali food, thanks to my dear friend Deltu who got me into the habit of eating true Bong food. This was many years back. Through her I got to learn the importance of Paach Phoron, a blend of five spices which add the authentic taste to any Bong dish; numerous ways to make Koccha Kela, serve the raw banana plantain vegetable as a side dish with chopped vegetables cooked in mustard oil or pan fry them with little Haldi, I also learnt how to make Begun Bhaaja which is tiny thin slices of Aubergine marinated liberally with Haldi and Salt and then pan-fried in mustard oil. This along with host of other dishes like Aam Tok, Maccher Jhol, Jhaal Muri, Aloo Posto, Fish r' Chop, Kolkata Kathi Rolls, I could go on. Though I must confess, Aloo Posto is my favorite and the dish can roll me into a peaceful slumber for good 2-3 hours in the noon.

Recently, I tasted Paneer Kalia at a Bong friend's place. This is my version of Paneer Kalia as per the faint memory of the dish I sampled. The taste of this dish is very faint and non-spicy with subtle flavours of Yogurt making it ideal for kids and tiny tots. I am not a big fan of Yogurt however the flavour of yogurt disguised in a curry took me by surprise. Traditionally, Kalia dishes are thick and semi-dry in texture and do not have a runny curry like texture opines my Bong friend, I added little broth to my curry since I was pairing it with Roti and ginger-garlic paste to spruce up the flavour.

~ Paneer Kalia ~
Preparation time: 10 minutes
Cooking time: 15-20 minutes

Ingredients:
Paneer (cubes) - 2 cups
Green Peas (fresh or frozen) - 1 cup
Yogurt - 1 cup
Red Chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Cumin-Coriander powder - 1 tablespoon
Tomato paste - 3 tablespoon
Ginger-Garlic paste - 1 tablespoon
Salt
Ghee/Oil

Method:
In a deep bottomed pan, heat few spoons of oil/ghee, coat the bottom of the vessel evenly with ghee/oil, add ginger-garlic paste and tomato paste. Saute for a while till it forms a clump and oozes out oil. Add the spice powders now and switch to a low flame. Add Yogurt as well, don't worry if it begins breaking down. Add the Paneer pieces and Green Peas and adjust water and salt as desired. Cook on low flame for about 2-6 minutes or till completely cooked. Serve hot with Rotis.

Potato and Peas Curry (Aloo Matar)

"Aaj meri Rani bitiyaa kyaa khayegi?"

"Aloo-Matar aur bahut sare Matar"

The recipe of Aloo Matar conjures up images of the Ad which used to come on TV in 80's and 90's in India. A lazy gal woken up by Mommy eagerly asking her the breakfast she wishes to have. Sometimes, Mom even enacted this one for me. Infact, I attribute my love for Aloo Matar to this Ad. Without an iota of understanding of the dish, flavour and taste, a 10 year year old girl was deeply in love with this dish and the mother was the happiest needless to say; it was a welcome break from her otherwise grumbling, whining, fussy-always daughter.

My mother was shocked to sense the much hated combination of Aloo and Matar becoming a crowd favorite for me and my siblings all of a sudden. This is the way my Mom cooked it, and has always been appreciated by one and all who sampled the flavour.

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients:

Potatoes - 3 cups

Green Peas (fresh or frozen) - 1 cup

Tomatoes (chopped) - 3/4 cup

Onions (chopped) - 3/4 cup

Ginger-Garlic paste - 1 tablespoon

Green Chilli paste (optional) - 1/2 teaspoon

Red Chilli powder - 1/2 teaspoon

Turmeric powder - 1/3 teaspoon

Coriander powder - 1/2 teaspoon

Cumin powder - 1/3 teaspoon

Garam Masala powder - 1 tablespoon (adjust as per taste) ***

Cumin seeds - 1/2 teaspoon

Salt

Oil

For Garnish -

Coriander leaves (minced) - 1/2 cup

Method:

Wash the Potatoes to remove any grime or dirt. Peel them off the skin, wash to reove any starch content and dice them into medium to large pieces and keep aside.

In a deep thick bottomed pan, heat few spoons of oil and add Cumin seeds. Once they begin to crack, saute onions and once they turn into pinkish hue, add tomatoes and Ginger-Garlic paste. Saute well till release water and form an even consistency. Add Turmeric powder and add the diced Potatoes and Peas (if using frozen thaw for 1/2 and wash before use). Pressure cook for 3-4 whistles. Allow to cool and bring the mixture to boil. Add rest of the spice powders. Adjust salt and water. Turn off the flame once completely cooked. Garnish with chopped Coriander leaves. Serve hot with Bread of choice.