Served as side dish. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.

Indian

250 gm Cottage Cheese or Paneer

4 Potatoes

2 medium size Onion (1 finely sliced and the other paste)

1/2 Tablespoon Turmeric powder

1 Tablespoon Ginger paste

4 Tablespoon Oil

4 Tablespoon Dahi

Bay Leaves

1 teaspoon Garam Masala paste

2 cups Water

Salt to taste

1/2 teaspoon Sugar

Cut the Paneer into small 1 inch squares. Fry lightly and keep aside. Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown. Add all the masala pastes except garam masala and fry till the masala is cooked. Add the dahi blended with a little water. Stir. Add 1 and half cup water, salt and sugar to taste. Stir and bring to boil. Add potatoes. Cover and simmer till the potatoes are done. Then add the paneer pieces. Stir. Add the garam masala paste. Simmer for 5 minutes. and remove from fire.

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