Chhanar Dalna

Introduction

History

Chhanar Dalna has its roots in Bengali cuisine, where paneer is a commonly used ingredient in various dishes. The combination of paneer and potatoes in a rich and spicy gravy is a traditional recipe that has been passed down through generations.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to fry the potatoes and paneer separately to ensure they are cooked evenly and retain their texture.

- Adjust the spice levels according to your preference by adding more or less chili powder.

- For a richer gravy, you can add cashew paste or cream to the dish.

- Garnish with fresh coriander leaves for added flavor and freshness.

Serving Suggestions

Chhanar Dalna is best served hot with steamed rice or roti.

Cooking Techniques

Use a heavy-bottomed pan to cook the gravy slowly and evenly.

- Cover the pan while cooking to retain the flavors and moisture in the dish.

Ingredient Substitutions

You can use store-bought paneer or make your own at home using milk and lemon juice.

- Substitute tomato puree with fresh tomatoes blended into a paste.

Make Ahead Tips

Chhanar Dalna can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Garnish with fresh coriander leaves and serve in a traditional serving bowl for an authentic touch.

Pairing Recommendations

Chhanar Dalna pairs well with jeera rice, pulao, or plain paratha.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 20g per serving

Proteins

Proteins: 10g per serving

Vitamins and minerals

Chhanar Dalna is a good source of calcium, vitamin C, and iron.

Alergens

Contains dairy (paneer)

Summary

Chhanar Dalna is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Chhanar Dalna is a delicious and nutritious Bengali dish that is sure to impress your family and friends. With the right balance of flavors and textures, this recipe is a must-try for any food lover.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day, and I was visiting my dear friend Anjali in her small village in West Bengal. Anjali was known for her incredible cooking skills, and I always looked forward to trying out new dishes whenever I visited her.

On this particular day, Anjali invited me to join her in the kitchen as she prepared lunch for her family. I watched in awe as she effortlessly chopped vegetables, measured out spices, and whipped up a delicious meal in no time at all. As we chatted and laughed together, I couldn't help but admire her passion for cooking and the love she poured into every dish she made.

It was during this visit that I learned how to make Chhanar Dalna, a traditional Bengali dish that is made with homemade cottage cheese and a rich tomato-based gravy. Anjali explained that Chhanar Dalna was a favorite in her household, and she was more than happy to share the recipe with me.

To make the dish, Anjali started by making fresh paneer, or chhana, from scratch. She boiled milk, added lemon juice to curdle it, and then strained the mixture to separate the curds from the whey. The resulting chhana was soft and crumbly, perfect for absorbing the flavors of the spices in the dish.

Next, Anjali sautéed onions, ginger, and garlic in a generous amount of mustard oil until they were golden brown and fragrant. She then added a blend of ground spices, including turmeric, cumin, coriander, and red chili powder, to create a flavorful base for the gravy.

Once the spices had cooked down and released their aromas, Anjali added diced tomatoes and cooked them until they had softened and broken down into a thick paste. She then added water to the mixture to create a rich tomato gravy that would coat the chhana and infuse it with flavor.

Finally, Anjali gently stirred the homemade chhana into the tomato gravy, being careful not to break up the delicate curds. She let the dish simmer on low heat for a few minutes, allowing the flavors to meld together and the chhana to absorb the savory sauce.

As we sat down to enjoy the Chhanar Dalna with steamed rice and crispy papad, I marveled at how such simple ingredients could come together to create such a delicious and satisfying meal. The creamy chhana melted in my mouth, while the tangy tomato gravy provided the perfect balance of flavors.

After finishing our meal, Anjali handed me a handwritten copy of the recipe for Chhanar Dalna, complete with detailed instructions and helpful tips. She told me that she had learned to make the dish from her own grandmother, who had passed down the recipe through generations.

As I packed my bags to leave Anjali's village, I knew that I would treasure this recipe for Chhanar Dalna for years to come. Not only was it a delicious and comforting dish, but it also represented the bond of friendship and the joy of sharing food with loved ones.

Now, whenever I make Chhanar Dalna in my own kitchen, I think back to that hot summer day in Anjali's village and the love and laughter we shared as we cooked together. The recipe may have originated from Anjali's grandmother, but it now holds a special place in my heart as well, a reminder of the power of food to bring people together and create lasting memories.

Categories

| Bengali Recipes | Bengali Vegetarian | Chile Leaf Recipes | Garam Masala Recipes | Indian Recipes | Masala Recipes | Potato Recipes | Turmeric Recipes |

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