Chhanar Dalna
- 62 min
- mild
- Serves 4
Chhanar dalna, a Bengali curry of fried paneer patties and potato in an onion, tomato and ginger garlic gravy. Mild, vegetarian, serves 4, about 60 minutes.
Good for: Party
Ingredients
Paneer, Crushed300 grams
Maida1 tbsp
Oil5 tbsp
Potato, Large Cubes300 grams
Salt2 tsp
Cumin1 tsp
Bay Leaves1 grams
Cinnamon2 grams
Green Chilli, Slit6 grams
Onion, Finely Chopped150 grams
Ginger Garlic Paste, Paste15 grams
Tomato, Puree200 grams
Turmeric Powder½ tsp
Red Chilli Powder½ tsp
Coriander Powder3 grams
Water, For Cooking500 ml
Garam Masala Powder½ tsp
Ghee, Melted1 tsp
Coriander Leaves, Finely Chopped4 grams
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 496kcal | 1984kcal |
| Protein | 17g | 67g |
| Carbohydrate | 24g | 97g |
| Fat | 37g | 149g |
| Fibre | 4g | 16g |
| Sugar | 4.6g | 18g |
Cookd masalas for paneer
Method
Get ready by washing the potatoes, tomatoes, green chillies and coriander leaves. Peel the potatoes and onion. Cut the potatoes into large cubes, finely chop the onion and coriander leaves, slit the chillies, and blend the tomatoes in a mixie to make a puree.
Get the chhena ready: crumble the paneer finely, add the maida and knead for 3 to 4 minutes until smooth. Shape it into about 12 small flat patties without cracks.
Heat 3 tbsp oil in a kadai on medium flame for 1 minute until hot. Shallow-fry the chhena patties in two batches for 3 to 4 minutes per batch, turning gently, until golden on both sides. Remove them to a plate.
Add the potatoes and salt to the same kadai. Fry on medium flame for 5 to 6 minutes until the edges are light golden and the potatoes are partly cooked. Remove them to a plate.
Heat 2 tbsp oil in the kadai on medium flame for 1 minute until hot. Add the cumin, bay leaves, cinnamon and green chillies. Fry for 1/2 minute until the cumin sizzles.
Add the onion and fry on medium flame for 5 to 6 minutes until light golden. Add the ginger garlic paste and cook for 1 minute until its raw smell goes. Add the tomato puree, turmeric, red chilli powder, coriander powder and salt, then cook for 5 to 6 minutes until oil shows at the sides.
Add the fried potatoes and water. Cover and simmer on low flame for 10 to 12 minutes until the potatoes are soft when pierced and the gravy is slightly thick.
Add the fried chhena patties, garam masala powder and ghee. Simmer gently on low flame for 3 minutes until the patties are hot and coated with gravy. Switch off the flame and mix in the coriander leaves.
Before you start
- How long does Chhanar Dalna take?
- 1 hour 2 minutes from start to finish. That is 20 minutes of preparation and 42 minutes of cooking.
- How many people does Chhanar Dalna serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chhanar Dalna vegetarian?
- Yes. No meat, no fish and no egg.
- Is Chhanar Dalna spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chhanar Dalna?
- 300 grams Paneer, 300 grams Potato, 1 grams Bay Leaves, 2 grams Cinnamon, 6 grams Green Chilli, 150 grams Onion, and a few more listed on this page.
- Do I need a pressure cooker for Chhanar Dalna?
- No, it is cooked in an open pot.
- How many calories are in Chhanar Dalna?
- About 496 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.