West Bengal

Chhanar dalna

Name: Chhanar dalna
Total time: 50 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Chhena, from 1 1/2 litres milk; 1 tbsp cornflour (cornstarch); 1 1/2 tsp sugar; Salt, to taste; 2 large cubed potato; 1 tsp turmeric (ground turmeric); 3 1/2 tbsp mustard oil; 2 tsp ghee; 2 bay leaf (indian bay leaf); 1/2 tsp cumin seeds; 2 cardamom 2 cloves, small cinnamon whole spices; 1 1/2 inch ground ginger; 2 medium pureed tomato; 1 1/2 tsp cumin powder (ground cumin); 1 tsp kashmiri chilli powder; 1/3 cup green peas; 1 1/4 cups water; 1/2 tsp garam masala

Fried chhena cubes and potatoes in a ginger tomato gravy. Bengal's paneer curry, only softer.

50 minTime

14 gProtein each

mildSpice

Bengal's own cheese2 chapters · 1 min read

Make it your way

Grandma's waySoft chhena, gentle gravy, a hint of sweet.

The original

403kcalsame

14 gproteinsame

4 gfibresame

50minutessame

Chhanar dalna as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chhenafrom 1 1/2 litres milk

Cornflour (cornstarch)1 tbsp

Sugar1½ tsp

Saltto taste

Potato2 large, cubed

Turmeric (ground turmeric)1 tsp

Mustard oil3½ tbsp

Ghee2 tsp

Bay leaf (indian bay leaf)2

Cumin seeds½ tsp

Whole spices2 cardamom, 2 cloves, small cinnamon

Ginger4 cm, ground

Tomato2 medium, pureed

Cumin powder (ground cumin)1½ tsp

Kashmiri chilli powder1 tsp

Green peas⅓ cup

Water1¼ cups

Garam masala½ tsp

Method

5 steps

1Knead the drained chhena with cornflour, a pinch of sugar and salt until smooth. Press into a slab and cut into cubes.
2Shallow fry the chhena cubes in mustard oil until golden. Fry the potatoes with turmeric too. Lift out.
3Add bay leaves, cumin and whole spices, then the ginger, tomato and powdered spices. Cook until oil separates.
4Add water, potatoes, peas, salt and sugar. Simmer until potatoes are soft.
5Add the chhena, simmer 3 minutes, finish with ghee and garam masala.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Chhanar dalna

Fried chhena cubes and potatoes in a ginger tomato gravy. Bengal's paneer curry, only softer.

50 minTime

14 gProtein each

mildSpice

Bengal's own cheese2 chapters · 1 min read

Make it your way

Grandma's waySoft chhena, gentle gravy, a hint of sweet.

The original

403kcalsame

14 gproteinsame

4 gfibresame

50minutessame

Chhanar dalna as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chhenafrom 1 1/2 litres milk

Cornflour (cornstarch)1 tbsp

Sugar1½ tsp

Saltto taste

Potato2 large, cubed

Turmeric (ground turmeric)1 tsp

Mustard oil3½ tbsp

Ghee2 tsp

Bay leaf (indian bay leaf)2

Cumin seeds½ tsp

Whole spices2 cardamom, 2 cloves, small cinnamon

Ginger4 cm, ground

Tomato2 medium, pureed

Cumin powder (ground cumin)1½ tsp

Kashmiri chilli powder1 tsp

Green peas⅓ cup

Water1¼ cups

Garam masala½ tsp

Method

5 steps

1Knead the drained chhena with cornflour, a pinch of sugar and salt until smooth. Press into a slab and cut into cubes.
2Shallow fry the chhena cubes in mustard oil until golden. Fry the potatoes with turmeric too. Lift out.
3Add bay leaves, cumin and whole spices, then the ginger, tomato and powdered spices. Cook until oil separates.
4Add water, potatoes, peas, salt and sugar. Simmer until potatoes are soft.
5Add the chhena, simmer 3 minutes, finish with ghee and garam masala.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chhanar dalna

Make it your way

Ingredients

Method

Chhanar dalna

Make it your way

Ingredients

Method

Make it a meal