Authentic Bengali Chanar Dalna with Warm Steamed Basmati Rice
Indulge in a classic vegetarian delicacy made with soft, homemade cottage cheese koftas simmered in a rich, aromatic tomato and potato gravy. This comforting dish brings the authentic flavors of Bengal straight to your dining table.
60min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Knead the fresh chhena with all-purpose flour and a pinch of salt until smooth, then shape into small flattened rounds or balls.
2
Heat mustard oil in a heavy-bottomed pan and shallow fry the chhena koftas until golden brown. Remove and set aside.
3
In the same oil, fry the potato wedges with a pinch of turmeric until lightly browned, then remove and set aside.
4
Temper the remaining oil with a bay leaf, green cardamoms, cinnamon, and cloves until fragrant.
5
Add the ginger paste, tomato puree, cumin powder, turmeric powder, and red chili powder. Sauté until the oil separates from the masala.
6
Add the fried potato wedges and salt, mixing well to coat the potatoes in the spice paste.
7
Pour in warm water, cover, and simmer until the potatoes are tender.
8
Gently drop the fried chhena koftas into the simmering gravy along with sugar and garam masala.
9
Simmer for another two minutes so the koftas absorb the flavors without breaking, then garnish with Bengali garam masala and serve hot with steamed basmati rice.
Ingredients
500 grams fresh chhena (homemade paneer)
1 tablespoon all-purpose flour
2 medium potatoes, peeled and cut into wedges
1 cup tomato puree
1 teaspoon ginger paste
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/2 teaspoon Bengali garom moshla (whole spice blend)
1 bay leaf
2 green cardamoms
1 inch cinnamon stick
2 cloves
1 teaspoon sugar
Mustard oil for frying and cooking
Salt to taste
Warm water as needed
*This AI-generated recipe may contain inaccuracies.