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How to make “Chanar Dalna” in a Bengali style recipe?
By Antara Tripathy
When any non-Bengali asks for a Bengali dish other than a Fish recipe from a Bengali housewife, one dish from many awesome recipes of vegetarian style Bengali dishes, “Chanar Dalna” also known as BENGALI COTTAGE CHEESE CURRY or CHANAR BORAR JHOL (Curry) is one of the most popular one for sure.
“Chanar Dalna” is a traditional Bengali vegetarian dish made with fresh paneer (also known as chana or chena), potato, and a variety of spices. One of the must-have veg dishes during Jamai Shashti, Bhaifonta or Bhaiduj, Durga puja or any Puja Bhogs. Even during other community festivals like EID or Christmas, it is one of the popular dishes for all.
Here’s a recipe to make Chanar Dalna as planned and prepared by Antara:
Ingredients:
250 grams of fresh paneer (chana or chena)
2 medium-sized potatoes, peeled and diced
1/2 cup chopped onion (if Onion less Jain preparation, you can avoid it)
1 tablespoon ginger paste
1 tablespoon garlic paste (if Garlic less Jain preparation, you can avoid it)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1 or 2 Tomato chopped
2 tablespoons vegetable oil
50 grams of raisins(Optional)
50 grams of Cashew (Optional)
Salt to taste
Sugar to taste
1/2 cup warm water
Chopped coriander leaves for garnish
Instructions:
First, prepare the paneer. Boil 1 liter of milk and add 2 tablespoons of lemon juice or vinegar to it. Stir and let it sit for 5-10 minutes until the milk curdles and separates into solid curds and whey. Drain the curds through a muslin cloth, squeeze out the excess liquid, and hang it for 30 minutes until it set the paneer.
In a pan, heat 2 tablespoons of oil and fry the paneer pieces until golden brown. Take out the paneer pieces and keep them aside.
In the same pan, add chopped onion and fry until golden brown. Then add ginger and garlic paste and fry for a minute.
Add diced potatoes, tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, salt, and sugar to the pan. Mix well and cook for 5-6 minutes on medium heat.
Add warm water to the pan and cover it with a lid. Cook for another 10-12 minutes or until the potatoes are tender.
Add the fried paneer pieces, optional raisins, and Chashew to the pan and cook for another 2-3 minutes.
Garnish with chopped coriander leaves and serve hot with steamed rice or paratha.
Your Chanar Dalna is ready to enjoy!
