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:

1. Making Chhana (Paneer):

   • Heat milk in a heavy-bottomed pan and bring it to a boil.
   • Once the milk comes to a boil, reduce the heat and add lemon juice or vinegar gradually while stirring continuously.
   • As soon as the milk curdles and the whey separates, turn off the heat.
   • Strain the curdled milk through a muslin cloth or a fine mesh strainer to separate the chhana (paneer) from the whey.
   • Rinse the chhana under cold water to remove any traces of lemon juice or vinegar.
   • Gather the edges of the cloth and squeeze gently to remove excess water from the chhana.
   • 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.
   • Once drained, knead the chhana for a few minutes until it becomes smooth. Divide it into small portions and roll each portion into balls.

2. Making Paneer Balls:

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

3. Frying Paneer Balls:

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

4. Making Gravy:

   • 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.
   • Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
   • Add ginger paste and garlic paste. Sauté for another minute.
   • Add turmeric powder, cumin powder, coriander powder, red chili powder, sugar, and salt. Mix well and cook for a minute.
   • Add tomato puree and cook until the oil separates from the masala.
   • Add water and bring the gravy to a boil.
   • Reduce the heat and add the fried paneer balls to the gravy.
   • Cover and simmer for 5-7 minutes, allowing the flavors to meld together.
   • Once done, remove from heat.

5. Garnish and Serve:

   • Garnish Chanar Dalna with fresh cilantro leaves.
   • 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.