Chanar Dalna (Bengali Style Paneer Curry)


For the Paneer –

  • 1 litre milk
  • 3 tbsp vinegar
  • Salt to taste
  • 1 tsp sugar
  • 1/2 tsp cumin powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp ginger paste
  • 1/4 tsp green chilli paste
  • 1-2 tbsp all purpose flour

For the Curry –

  • 3 tbsp mustard oil
  • 2 medium potatoes, cut into small cubes
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1.5 tsp ginger paste
  • 1 tsp green chilli paste
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 4 small pieces of cinnamon
  • 3 green cardamoms
  • 1/4 tsp asafoetida powder
  • 2 small tomatoes, puréed
  • 1/4 tsp garam masala powder
  • Salt to taste

Method –

  1. Boil the milk in a saucepan
  2. When the milk boils, switch off the flame and let it rest for 2-3 minutes
  3. Add 3 tbsp vinegar and curdle the milk
  4. Now drain the paneer in a colander lined with cheesecloth
  5. Pour cold water over the paneer and strain as much water as possible
  6. Mash and knead the paneer well
  7. Add salt, sugar, cumin powder, garam masala powder, flour, ginger paste and green chilli paste
  8. Mix well and form small balls from the mixture
  9. Heat mustard oil in a pan
  10. Fry the paneer balls till golden brown on both sides
  11. Remove and set aside
  12. In a kadhai, add mustard oil
  13. Fry the potatoes till light brown and set aside
  14. Make a paste of cumin, turmeric, red chilli powder, ginger, chilli paste and a few spoons of water
  15. Heat the oil again
  16. Add cumin seeds, bay leaves, cinnamon, cardamoms and asafoetida powder
  17. Sauté till aromatic and add the masala paste
  18. Add 2 tbsp water
  19. Fry this paste till oil separates
  20. Add the tomato purée
  21. Add salt to taste
  22. Fry till the oil separates
  23. Add potatoes and sauté for 3-4 minutes
  24. Add 1.5 cups of warm water
  25. Let it come to a boil
  26. Cook covered on low flame till the potatoes are soft
  27. Add the paneer balls
  28. Add sugar to taste.
  29. Cover with a lid and simmer for about 5 minutes
  30. Add garam masala powder and switch off the flame

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