Roast and powder Panch Phoran Masala.

Grind roasted cumin and grated ginger into a paste.

Mix red chili powder and turmeric in a tablespoon of water to create a paste.

Peel and cube the potatoes.

Cut the paneer into cubes.

Heat oil in a heavy-bottomed pan.

Fry the potato cubes until the edges turn brown. Set aside.

Fry the paneer cubes until they turn golden. Set aside.

Add bay leaf and dry red chili to the pan.

Add cumin and ginger paste and sauté until it turns brown.

Add red chili and turmeric paste and mix well, until the raw smell is gone.

Add chopped tomato and cook until it is cooked well and oil separates.

Add Paneer and Potato cubes to this.

Cook for a minute.

Add 2 cups of water and cook until the potatoes are soft.

Add powdered paanch phoran and give it a good mix.

Boil until the gravy reaches the desired consistency and turn off the heat.

Serve Chanar Dalna with steamed rice, Bengali Luchi, and Watermelon Smoothie for a weekend brunch.