Authentic Bengali Chanar Dalna
A classic vegetarian delicacy from Bengal featuring homemade cottage cheese dumplings simmered in a rich, aromatic tomato and ginger gravy. Enhanced with warm whole spices and potatoes, it melts effortlessly in the mouth.
60min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
In a clean bowl, knead the crumbled chhena or paneer with a pinch of salt and a pinch of flour until smooth and pliable.
2
Shape the mixture into small, smooth round balls or flattened discs.
3
Heat mustard oil in a heavy-bottomed pan and lightly fry the paneer balls until golden brown on the edges; remove and set aside.
4
In the same oil, shallow fry the potato cubes until golden and slightly tender; remove and set aside.
5
Add cumin seeds, bay leaves, cinnamon, cardamom, and cloves to the remaining hot oil until fragrant.
6
Add ginger paste and chopped tomatoes, sautéing until the tomatoes turn soft and oil begins to separate.
7
Mix in cumin powder, coriander powder, turmeric powder, and red chili powder along with a splash of water to prevent burning.
8
Add the fried potatoes and green peas, stirring well to coat them in the rich spice masala.
9
Pour in warm water, add salt and sugar, bring the mixture to a boil, then cover and simmer until potatoes are fully cooked.
10
Gently drop the fried paneer balls into the simmering curry, sprinkle garam masala, and let it rest covered for five minutes before serving.
Ingredients
500 grams fresh chhena or paneer, crumbled
2 medium potatoes, peeled and cubed
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala powder
1 tablespoon ginger paste
1 tomato, finely chopped
2 bay leaves
1 cinnamon stick
3 green cardamom pods
3 cloves
1 teaspoon cumin seeds
2 tablespoons mustard oil or ghee
1 cup fresh green peas
Salt to taste
1.5 cups warm water
1 teaspoon sugar
*This AI-generated recipe may contain inaccuracies.