Saturday, 7 June 2014

Chhanar Dalna :Bengali style Paneer curry

 2oo gm freshly prepared Paneer or you can use readymade one
 1, medium sized tomato paste
 4 cups of whey (Chhana katano jol/remaining water of freshly prepared paneer),or you can dilute 2 tsp of curd in 4 cups of  water
 2 tsp Smooth ginger cumin green chili paste with 1 inch ginger,1/2 tsp cumin seeds and 2 green chilies
 1 inch cinnamon
 Pinch of hing
 1 tsp cumin seeds
 2 cloves
 2 green cradamom
 1 large bay leaf
 Salt as per taste
 Sugar 2 tsp
 4 tbsp  ghee 
 1 large potato cubed into bite sized cubes smaller than the chena
 1/4th tsp turmeric
 2 whole green chili
 1 pinch of garam masala


Heat 2 tbsp ghee and fry the paneer cubes in batches and soak it in the whey/diluted curd water to keep it soft.  done with all 

Now fry the potato cubes and keep in another dish.

Add some more ghee and add the hing and when it splutters add the cumin seeds and then add the ginger cumin chili paste and keep stirring. 

Add the bay leaf, crushed cloves,green cardamom, cinnamon.

Add the tomato paste and stir it and fry it on medium flame till the oil separates and then add 2 cups of whey/curd water and bring it to a boil.

Add salt and turmeric and simmer and add the potatoes. 

Now bring to a boil again and then simmer covered till potatoes are well cooked. 

Once the potatoes are fully cooked add 2 more cups of whey/curd water and bring to a boil and add sugar and carefully add the pieces of chena and bring to a boil and simmer without a lid for 10 minutes. 

The gravy will be of medium consistency.

Once done transfer on to a serving bowl and then use 1 tbsp water and bring it to a quick boil , what you will get is some foam and drop in two slit green chilies while constantly stirring it with a spatula and use the spatula to get the stuck wet spices and then pour it on the bowl containing the dish . 

Your wok/kadai will be clean and you will not leave out any spice stuck with the wok. Enjoy this classic dish with plain basmati rice or roti/paratha.

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