Authentic Bengali Chanar Dalna with Warm Luchis
Experience the delicate flavors of Bengal with soft, homemade cottage cheese koftas simmered in a rich, aromatic tomato-ginger gravy. This festive vegetarian classic pairs wonderfully with fluffy, deep-fried flatbreads for a truly comforting meal.
65min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Knead the fresh chhena with flour and a pinch of salt until smooth, then shape into small, round kofta balls.
2
Heat mustard oil in a kadhai and lightly fry the potato cubes until golden brown; remove and set aside.
3
In the same oil, gently fry the chhena koftas until golden on all sides, then drain on paper towels.
4
Heat ghee in a separate pan, add the whole spices and let them crackle for a few seconds.
5
Add ginger paste and chopped tomatoes, sautéing until the tomatoes soften and oil begins to separate.
6
Stir in cumin powder, coriander powder, turmeric powder, and red chilli powder with a splash of water to prevent burning.
7
Add the fried potatoes and salt, mixing well with the masala until aromatic.
8
Pour in warm water to create a moderate gravy, bring to a boil, then cover and simmer until the potatoes are tender.
9
Gently drop in the fried chhena koftas and simmer for just two minutes so they absorb the flavors.
10
Sprinkle garam masala powder on top, turn off the heat, and serve hot with freshly fried luchis.
Ingredients
500 grams fresh paneer or chhena
2 medium potatoes, peeled and cubed
1 cup tomatoes, finely chopped
1 tablespoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon warm garam masala powder
2 tablespoons ghee
Whole spices: 1 bay leaf, 2 green cardamoms, 1 cinnamon stick
1 teaspoon refined flour (maida) for binding
Salt to taste
Warm water as needed
Mustard oil for frying
*This AI-generated recipe may contain inaccuracies.