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Kolkata Aloo Paneer Curry & Buttered Naan

Kolkata Aloo Paneer Curry & Buttered Naan

Rating
4rating out of 5

(564 reviews from our customers)

Prep Time

40 min

Cuisine

Indian

Use within

5-6 days

Known as 'Chanar Dalna', this classic dish is a staple in Kolkata. 'Chanar' means cheese & 'dalna' means 'a rich gravy'. Families in east India often make their own paneer and serve this delicious vegetarian curry with rotis. Here you'll enjoy yours with buttered naans to scoop up all of the delicious sauce.

Prep Time

40 min

Cuisine

Indian

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
fresh-ginger
15g fresh root ginger
cumin-seeds
2 tsp cumin seeds
fennel-seeds
2 tsp fennel seeds
tomato paste 3.18
2 tbsp tomato paste †
traditional paneer re-sized.
250g paneer cheese †
ground-cumin
2 tsp ground cumin
Garam masala
1 tbsp garam masala
Potatoes
300g potatoes
fresh-coriander
5g coriander
Baby-spinach
120g baby leaf spinach
mini naan
2 mini coriander naans †
vegetable stock cube (new5/18)
1/2 vegetable stock cube †
turmeric
1/2 tsp ground turmeric
green chilli
1 green chilli
You Will Need
Pestle & mortar, butter, milk, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 15g fresh root ginger
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 250g paneer cheese<span class="strong">†</span>
  • 2 tsp ground cumin
  • 1 tbsp garam masala
  • 300g potatoes
  • 5g coriander
  • 120g baby leaf spinach
  • 2 mini coriander naans<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1/2 tsp ground turmeric
  • 1 green chilli
Typical Values per 100g per serving
Energy 765 kJ
183 kcal
3367 kJ
805 kcal
Fat
of which saturates
9.4 g
5.2 g
41.2 g
23 g
Carbohydrate
of which sugars
16.7 g
2.6 g
73.3 g
11.3 g
Fibre 2.4 g 10.5 g
Protein 8.7 g 38.4 g
Salt 0.81 g 3.56 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
15g fresh root ginger
ginger
2 tsp cumin seeds
cumin seeds
2 tsp fennel seeds
fennel seeds
2 tbsp tomato paste
tomatoes (sulphites)
250g paneer cheese
pasteurised whole cows milk, acetic acid, citric acid
2 tsp ground cumin
ground cumin
1 tbsp garam masala
ground coriander, ground cumin, ground black pepper, ground cassia cinnamon, ground dill, ground ginger, ground cloves
300g potatoes
potato
5g coriander
coriander(100%)
120g baby leaf spinach
spinach
2 mini coriander naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), dried coriander, kalonji seeds, salt, preservative: calcium propionate,Milk powder flavouring
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1/2 tsp ground turmeric
turmeric(100%)
1 green chilli
green finger chillies (100%)
Allergens
  • Allergens highlighted by † (sulphites, milk, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Kolkata Aloo Paneer Curry & Buttered Naan

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 

Tip: this is to warm your naans later (or you can just pop them in the toaster!)

Boil a kettle then cut the paneer into small bite-sized cubes

Chop the potatoes into quarters, then add them to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

2 Kolkata Aloo Paneer Curry & Buttered Naan

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the cubed paneer and ground turmeric and cook for 3-5 min or until golden all over

Season generously with salt, then once golden, transfer the paneer to a bowl and cover with boiled water (this helps to soften the paneer!)

3 Kolkata Aloo Paneer Curry & Buttered Naan

Meanwhile, cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely 

Tip: taste a little bit of the chilli first to see how fiery it is!

Peel and finely chop the ginger

Grind the chopped chilli (Can't handle the heat? Go easy!), ginger and ground cumin with a pinch of salt in a pestle & mortar to form a smooth paste

 

4 Kolkata Aloo Paneer Curry & Buttered Naan

Return the pan to a medium heat with a generous drizzle of vegetable oil

Add the cumin seeds and fennel seeds and cook for 1-2 min or until fragrant

Meanwhile, re-boil a kettle

 

 

5 Kolkata Aloo Paneer Curry & Buttered Naan

Once fragrant, add the spice paste and tomato paste and cook for 2-3 min further

Add the drained potatoes, 200ml [300ml] boiled water and the vegetable stock cube[s] and cook for 3-4 min

Meanwhile, chop the coriander finely, including the stalks

6 Kolkata Aloo Paneer Curry & Buttered Naan

Drain the softened paneer

Add the drained paneer to the pan, reduce the heat to low and cook, covered, for 8-10 min or until the sauce has thickened to a curry-like consistency and the potatoes are cooked through

Use this time to clear up, set the table, have a cup of tea or simply chill!

7 Kolkata Aloo Paneer Curry & Buttered Naan

Once the liquid has reduced, add the baby leaf spinach, 100ml [180ml] milk and the garam masala to the pan and cook for 3-4 min further or until the spinach has wilted – this is your Kolkata aloo paneer curry

Meanwhile, add the mini coriander naans to a baking tray

Put the tray in the oven for 3 min or until the bread is hot, then butter once out of the oven
 

8

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Serve the Kolkata Aloo Paneer Curry with the buttered naan to the side

Garnish with the chopped coriander

Enjoy!

 

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