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Chanar dalna (Bengali paneer curry)

A light, flavourful chana (paneer) recipe made along with potatoes and peas that pairs well with luchis and even Indian rice dishes. This no onion, no garlic recipe is a gem in the Bengali cuisine
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Course: Side Dish
Cuisine: Bengali, Indian
Calories: 354
Ingredients Equipment Method Notes

Ingredients
  

To make chana (paneer)*
  • 1 l whole/full fat milk
  • 3-4 tbsp lemon/lime juice
To make the dalna (curry)
  • 2 medium potatoes cut in 2 cm cubes
  • 1 medium tomato pureed
  • ¼ cup peas frozen
  • 1 tbsp ginger freshly grated
  • 2 tbsp yoghurt whisked
  • 1 inch cinnamon stick
  • 3 cloves
  • 3 green cardomom
  • 2 bay leaves
  • 2 dry red chillis
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • ¼ tsp hing asafetida
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp cumin seed powder
  • 1 tsp coriander powder
  • 1½ tsp garam masala
  • 3 fresh green chillis slit (optional)
  • 2 tbsp ghee clarified butter
  • 3-4 tbsp mustard oil
  • 1 tbsp sugar
  • salt to taste

Equipment

  • Shallow cooking pot with lid

Method
 

To make the chana (paneer)
  1. Set a saucepan with the milk to boil, over medium flame. When it comes to a rolling boil, turn the heat off and add the lime/lemon juice. Keep stirring with a spatula, to that the juice is evenly mixed and the chana/paneer separates from the whey
  2. Drain this over a muslin cloth over a sieve. Wash the chana throughly with cold water to rid the acidity of the lime/lemon juice. Give the cloth a good squeeze, tie and set it aside for 30-40 minutes so that the remaining water can drain out. Check this video on how to make chana at home
  3. When done, remove the chana on a plate and gently knead it using your palm until smooth and lump free. Divide it into equal sized balls and keep it covered until needed
To make the dalna (curry)
  1. Heat the oil, over medium flame until it smokes, then reduce the flame slightly and add in the chana balls. Fry until they get a light brown color on them, drain and set aside
  2. Similarly, fry the potatoes with ½ tsp salt and ½ tsp turmeric until they get a light brown color on them. Drain from oil and set aside
  3. Temper the remaining oil with cumin seeds, cloves, cinnamon, cardamom, bay leaves and dried red chilies. Once they turn aromatic, add the hing and ginger paste and mix in well
  4. Add in the turmeric powder, cumin powder, coriander powder and chilli powder along with 3-4 tbsp hot water. Mix well and cook over medium flame for 3-4 minutes
  5. Add the partially cooked potatoes, with ¼ cup hot water and mix in well. Cover and cook until the potatoes are almost cooked
  6. Now add the tomato puree and cook until the oil separates. When done, lower the flame to minimum and add in the yoghurt (one spoon at a time) - quickly mix it in and add ¼ cup hot water
  7. Increase the flame to a medium and let the curry come to a simmer. Stir in the salt, sugar, peas and chana/paneer dumplings 
  8. Gently mix them in (and do a taste check), cover and cook for 5-7 minutes. Turn the flame off and add the chilies, garam masala and ghee. Swirl the pan around to gently mix. Keep covered for 5 minutes and then serve
  9. You can serve your delicious chanar dalna (Bengali paneer curry) with pooris, pulao and even steamed rice. Enjoy!
    "Chanar dalna (Bengali paneer curry) - www.kitchenmai.com"

Notes

  • *You can also make the recipe with store bought paneer. Cut them in cubes and follow the recipe from "To make the dalna (curry)." Just replace the chana balls with the paneer cubes
  • You can replace yoghurt with the same amount of milk, if you like
  • l - litre
  • g - grams
  • tsp - teaspoon
  • cm - centimeter
  • tbsp - tablespoon