Chanar Dalna

Chanar Dalna is a traditional Bengali dish made with paneer (chhana) or cottage cheese balls cooked in a flavorful gravy.

Ingredients:

For Making Chhana (Paneer):

• 1 liter milk
• 2-3 tablespoons lemon juice or vinegar
• Ice cubes (for soaking chhana)

For Paneer Balls:

• Freshly made chhana (paneer) from 1 liter of milk
• 2 tablespoons all-purpose flour (maida)
• 1/2 teaspoon turmeric powder
• Salt to taste

For Gravy:

• 2 tablespoons mustard oil or any cooking oil
• 1 bay leaf
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 2-3 cloves
• 1 medium onion, finely chopped
• 2-3 green chilies, slit lengthwise
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon sugar
• 1 cup tomato puree
• Salt to taste
• 1 cup water
• Fresh cilantro leaves for garnish

Instructions:

Making Chhana (Paneer):

1. Heat milk in a heavy-bottomed pan and bring it to a boil.
2. Once the milk comes to a boil, reduce the heat and add lemon juice or vinegar gradually while stirring continuously.
3. As soon as the milk curdles and the whey separates, turn off the heat.
4. Strain the curdled milk through a muslin cloth or a fine mesh strainer to separate the chhana (paneer) from the whey.
5. Rinse the chhana under cold water to remove any traces of lemon juice or vinegar.
6. Gather the edges of the cloth and squeeze gently to remove excess water from the chhana.
7. Hang the cloth for about 30 minutes to drain excess water. You can also place a weight on top of the chhana to press it and remove excess moisture.
8. Once drained, knead the chhana for a few minutes until it becomes smooth. Divide it into small portions and roll each portion into balls.

Making Paneer Balls:

1. In a bowl, mix together all-purpose flour, turmeric powder, and salt.
2. Roll each chhana ball in the flour mixture to coat evenly.

Frying Paneer Balls:

1. Heat oil in a pan over medium heat.
2. Fry the coated chhana balls until they turn golden brown from all sides. Remove and set aside.

Making Gravy:

1. In the same pan, add more oil if needed. Add bay leaf, green cardamom pods, cinnamon stick, and cloves. Sauté for a minute until fragrant.
2. Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Add ginger paste and garlic paste. Sauté for another minute.
4. Add turmeric powder, cumin powder, coriander powder, red chili powder, sugar, and salt. Mix well and cook for a minute.
5. Add tomato puree and cook until the oil separates from the masala.
6. Add water and bring the gravy to a boil.
7. Reduce the heat and add the fried paneer balls to the gravy.
8. Cover and simmer for 5-7 minutes, allowing the flavors to meld together.
9. Once done, remove from heat.

Garnish and Serve:

1. Garnish Chanar Dalna with fresh cilantro leaves.
2. Serve hot with steamed rice or roti.

Enjoy the delicious and flavorful Chanar Dalna, a classic Bengali dish! Adjust the spices according to your taste preferences.