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Chhanar dalna
Fresh cheese and potato curry
ছানার ডালনা · fried fresh-chhena cubes with potato in a light ginger gravy
Chhanar dalna is how Bengal uses its fresh chhena, the same curd cheese that goes into rasgulla and sandesh, for a savoury lunch. Freshly split milk is kneaded with a little flour, pressed, cut into squares and fried, then simmered with potato in a thin, gingery tomato gravy scented with bay leaf and cardamom. It is lighter than a North Indian paneer curry and is a favourite on Thursdays and niramish days in Kolkata homes. Chef's tip: knead the chhena with your palm until it feels smooth and slightly greasy; that is what holds the cubes together in the gravy.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chhena
- 1.5 litres whole milk
- 4 tbsp lemon juicemixed with 4 tbsp water
- 1 tbsp rice flour or cornflour
- ¼ tsp salt
- ¼ tsp ground turmeric
For the gravy
- 4 tbsp mustard oil
- 2 medium potatoescut into 2 cm cubes
- 1 tsp cumin seeds
- ¾ in cinnamon stick
- 1 tbsp ginger paste
- 1 large tomatograted
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sugar
- 1 tsp salt
- 1 ½ cups hot water
- 2 ⅞ oz green peas
- 1 tsp ghee
- ½ tsp garam masala
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What you'll need
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Method
0/7 doneStep 1: Bring 1.5 litres whole milk to the boil, turn off the heat and wait 1 minute. Stir in 4 tbsp lemon juice a spoon at a time until the milk splits into curds and clear greenish whey.
10 minStep 2: Drain through a muslin-lined sieve, rinse with cold water to remove the lemon taste and squeeze. Hang for 20 minutes; the chhena should be moist but not dripping.
20 minStep 3: Knead the chhena on a plate with 1 tbsp rice flour or cornflour, ¼ tsp salt and ¼ tsp ground turmeric for 4–5 minutes until smooth. Press into a 2 cm-thick square and cut into 16 cubes.
Step 4: Heat 4 tbsp mustard oil in a kadai over a medium heat and fry the chhena cubes for 3–4 minutes, turning gently, until golden. Lift out. Fry 2 medium potatoes in the same oil for 5 minutes until golden; lift out. Common mistake: frying chhena over high heat; it browns outside and cracks.
9 minStep 5: Add 2 bay leaves, 1 tsp cumin seeds, 2 green cardamom and ¾ in cinnamon stick to the oil; when they crackle, add 1 tbsp ginger paste, 1 large tomato, ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sugar and 1 tsp salt and cook for 5 minutes until the oil separates.
5 minStep 6: Add the potato, 2 ⅞ oz green peas and 1 ½ cups hot water, cover and simmer for 8–10 minutes until the potato is tender.
10 minStep 7: Slip in the chhena cubes, simmer 2–3 minutes until they swell slightly, then finish with 1 tsp ghee and ½ tsp garam masala. Serve with rice or roti.
3 min
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 21 g
- Carbs
- 30 g
- Fat
- 29 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chhanar dalna take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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