Dim Paneer Er Jugalbandhi is an inspired marriage of two beloved Bengali ingredients — eggs (dim) and paneer — in a lush, flavourful curry. The egg whites and yolks are separately steamed with sautéed paneer, vegetables and spices, then added to a rich gravy spiced with garam masala, coriander, cumin and fenugreek. The resulting medley of tastes and textures is splendidly greater than the sum of its parts. Pair with hot rice or pulao for a satisfying meal.
Sunrise tip: Steaming the eggs and paneer before adding to the gravy helps them hold their shape and texture, so they remain distinct in the finished dish instead of disintegrating.
Time: 5 minutes
Add the roughly chopped onions, ginger, cashews and charmagaz to a grinder jar. Grind to a smooth paste, adding a little water if needed. Set aside.
Time: 15 minutes
Heat mustard oil in a pan. Add the minced garlic and sauté until the raw smell dissipates.
Add the finely chopped onion and capsicum. Sauté until the vegetables soften.
Add the paneer cubes, salt and sugar. Mix well and sauté for 2-3 minutes more. Transfer to a bowl and set aside.
Time: 10 minutes
Bring water to a boil in a steamer pan. Place a trivet or stand in the centre.
Separate the egg whites and yolks into two bowls. Beat the whites until foamy and the yolks until smooth.
Place a steel container on the trivet. Pour in the beaten egg whites.
Gently spoon the paneer mixture over the egg whites. Pour the beaten yolks evenly over the paneer layer.
Cover and steam for 5-7 minutes or until the eggs are just set.
Carefully remove the container from the steamer. Let cool slightly, then slice into pieces.
Time: 15 minutes
Heat refined oil in a clean pan. Add the coarsely ground garam masala. Sauté until fragrant.
Add the Sunrise Dhania Powder, Sunrise Jeera Powder, salt and sugar. Sauté for a minute.
Pour in the ground onion-cashew paste. Cook, stirring often, until the oil begins to separate.
Stir in the minced garlic and slit green chillies. Sauté for 2 minutes more.
Slowly pour in the milk, stirring constantly. Simmer until the gravy thickens slightly.
Time: 10 minutes
Gently add the steamed egg-paneer slices to the simmering gravy.
Cover and cook for 5 minutes, spooning the gravy over the steamed pieces.
Crush the Sunrise Kasuri Methi and sprinkle over the curry. Mix very gently.
Turn off the heat. Let the flavours meld for 5 minutes before serving.
Main Dish: Fresh, hot steamed rice or aromatic basanti pulao