Chanar Dalna (Homemade Indian Cottage Cheese Curry)

‘Chanar Dalna’ is a very old and traditional Bengali vegetarian delicacy that is a must in every vegetarian meal for any guests. And every family has their own way of cooking this recipe. My grandma used to cook this curry with pure ghee only. But now a days we just only discuss about cooking it but not actually use it as a cooking medium. I’m sharing today the way we cook ‘Chanar Dalna’ in our house. It is very easy recipe. The quality of ‘Cana’ makes all the difference. I have used 1 tsp all purpose flour as binding agent, you may use corn flour too. Use more flour or cornflour if required. Do not add all ‘Chana’ pieces at a time in pan. First add one or two to check if they are breaking or not, then start frying all. ‘Chanar Dalna’ soaks water, so while adding water keep this in mind. Also adjust salt accordingly. If you like ‘Chana’, you may check my ‘Chanar Kofta Curry‘, ‘Chanar Porota‘ and ‘Chanar Pudding‘ recipe too.

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Ingredients:

  • Chana or Homemade Indian Cottage Cheese – 200 gms
  • Potato – 1 (Cubed)
  • Green Peas – ½ cup
  • Ginger Paste – 1 tsp
  • Tomato Puree – 2 Tbsp
  • Coriander Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • All Purpose Flour – 1 tsp
  • Bay Leaf – 1
  • Cumin Seeds – ½ tsp
  • Green Cardamom – 2
  • Cinnamon – 1
  • Clove – 2
  • Green Chilli – 2-3
  • Oil – 3 Tbsp
  • Ghee – 1 tsp
  • Sugar – 2 tsp
  • Salt – To taste

Steps:

  1. In bowl crush the chana with your hand. Now add 1 tsp sugar, all purpose flour, little salt and garam masala powder. Knead the dough well with your hand.
  2. Take a plate and greeze it with a little oil. Now spread the sneaded chena on it. The thickness should be 1”.
  3. Cut the dough in small 1” X 1” squares. Let them rest in refrigerator for some time.
  4. Heat oil in a pan and slowly slide the chena pieces in it. Fry till they turns brown. Take out from oil and keep separately.
  5. In the same pan add all whole masalas and bay leaf.
  6. Add cubed potato and fry well. If you wish you may fry the potatoes separately.
  7. Add ginger paste and tomato puree. Sauté till raw smell goes off.
  8. Next add all the dry masalas and green peas. Sauté for another 2-3 minutes.
  9. Adjust salt and add water. Add sugar, cover and cook till the potatoes are almost done.
  10. Now add fried chana and green chilli. Sprinkle garam masala. Cover and cook for another 2 minutes.
  11. Remove the cover drizzle some ghee and remove from heat. Let the curry rest for sometimes.
  12. Serve with ‘Luchi‘, ‘Parota‘ or simple roti.
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