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    Bengali cuisine
    Paneer curry
    Dim paneer
    Intermediate
    For 5 people

    Dim Paneer Er Jugalbandhi: Bengali-style Soft Steamed Egg & Paneer in Gravy


    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.

    Ingredients

    • For the Paste:

    • Onions (roughly chopped)

      2 medium

    • Ginger

      2.5 cm piece

    • Cashew nuts

      50 g

    • Charmagaz

      15 g

    • For the Egg-Paneer Mixture:

    • Eggs

      4

    • Paneer (cubed)

      200 g

    • Onion (finely chopped)

      1 medium

    • Garlic (minced)

      10 g

    • Green capsicum (finely chopped)

      100 g

    • Red capsicum (finely chopped)

      100 g

    • Yellow capsicum (finely chopped)

      100 g

    • Salt

      1 tsp

    • Sugar

      1 tsp

    • Mustard oil

      30 mL

    • For the Gravy:

    • Refined oil

      45 mL

    • Whole garam masala (cinnamon, green cardamom, cloves; coarsely ground)

      1 tsp

    • Sunrise Dhania Powder

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Salt

      1 tsp

    • Sugar

      1 tsp

    • Garlic (minced)

      10 g

    • Green chillies (slit lengthwise)

      2

    • Milk

      250 mL

    • Sunrise Kasuri Methi

      1 tsp

    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.

     

    Steps

    Step 1: Make the paste

    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.

     

    Step 2: Prepare the egg-paneer mixture

    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.

     

    Step 3: Steam the eggs and paneer

    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.

     

    Step 4: Prepare the gravy

    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.

     

    Step 5: Finish the curry

    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.

     

    Goes Best With

    • Main Dish: Fresh, hot steamed rice or aromatic basanti pulao