Chanar Dalna Recipe -Bengali Style Paneer & Potato Gravy
Chanar Dalna Recipe is a delicious no onion no garlic recipe made with paneer and potatoes. In this Bengali style dish first potatoes and paneer are fried and then added to the gravy. You can serve Chanar Dalna with puri or luchi for a nice weekend brunch.
Chanar Dalna, a Bengali dish is made of Chana also known as Paneer or Cottage cheese along with potatoes and cooked in Bengali spices. This curry can be served with rice or roti and is quite simple to make if you have the chana ready in the refrigerator. You can make cottage cheese in advance and stock it up in the freezer for later use.
If you like this recipe, you can also try other Bengali recipes such as
- 200 grams Paneer (Homemade Cottage Cheese) , cut into cubes
- 2 Potato (Aloo) , peeled and cut into cubes
- 2 Bay leaf (tej patta)
- 2 Dry red chilli
- 1 tablespoon Panch Phoran Masala , roasted and powdered
- 1 Tomato , big sized
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin seeds (Jeera) , roasted and powdered
- 1 teaspoon Ginger , grated
- Salt , to taste
- 1/2 teaspoon Sugar
- Cooking oil , as required
How to make Chanar Dalna Recipe -Bengali Style Paneer & Potato Gravy
To begin making the Chanar Dalna recipe, grind roasted cumin and grated ginger in a mortar pestle.
Mix red chilly powder and turmeric in a tablespoon of water and set it aside.
In a heavy bottomed pan heat oil, add cubed potatoes and fry till the edges turn brown. Set it aside.
Add Paneer cubes to the same oil and fry till they turn gold. Set it aside.
Add bay leaf and dry red chilly to the same pan. Add cumin and ginger paste and saute till it turns brown.
Add red chilly and turmeric paste and mix it well, till the raw smell is gone.
Add chopped tomato and cook till it is cooked well and oil separates. Add Paneer and Potato cubes to this. Cook for a minute.
Add 2 cups of water and cook till the potatoes are soft. Add powdered paanch phoran and give it a good mix.
Boil till the gravy till it reaches the desired consistency and turn off the heat.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.