Authentic Bengali Chanar Dalna with Warm Luchi
Experience the delicate flavors of traditional Bengali vegetarian cuisine with homemade cottage cheese dumplings simmered in a spiced tomato gravy. Paired with puffed fried bread, this dish offers a comforting and aromatic dining experience.
70min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Mash the fresh chhena or paneer with a pinch of salt and a little flour, then shape into small flattened balls.
2
Heat mustard oil in a kadhai and lightly fry the chhena koftas until golden. Remove and set aside.
3
In the same oil, fry the potato cubes until golden brown and remove them.
4
Temper the remaining oil with bay leaf, cardamoms, and cinnamon.
5
Add ginger paste, tomato puree, turmeric, cumin, coriander, and red chili powders. Sauté until oil separates from the masala.
6
Add fried potatoes, salt, and sugar, mixing well with the spices.
7
Pour in warm water, cover, and simmer until the potatoes are tender.
8
Gently slide in the fried chhena koftas and simmer for another 3 minutes so they absorb the gravy.
9
Sprinkle garam masala and a drizzle of ghee on top before turning off the heat.
10
Prepare the luchi by kneading maida, ghee, salt, and water into a soft dough, rolling into small circles, and deep-frying until puffed.
11
Serve the hot chanar dalna alongside freshly fried, warm luchis.
Ingredients
500 grams fresh paneer or chhena
2 medium potatoes, peeled and cubed
1 cup grated tomato
1 tablespoon ginger paste
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
1 bay leaf
2 green cardamoms
1 inch cinnamon stick
2 tablespoons mustard oil
Ghee for frying and finishing
Salt to taste
1 teaspoon sugar
2 cups warm water
For Luchi: 2 cups maida, 1 tablespoon ghee, pinch of salt, water as needed, oil for deep frying
*This AI-generated recipe may contain inaccuracies.