Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)

This Chanar Dalna is a must have at my parent’s home for every special occasion. This is a niramish curry which means there is no onion and garlic in it. My mom prepares it especially for fasting days or whenever we are having vegetarian guests. This dish is a traditional delicacy and goes very well with Matar Pulao and Luchi. This year, I prepared it for our Lakshmi Ganesh puja on Diwali with Jeera Rice and I sure hope our god and goddess liked it. Well, we mortals were happy with the delicious bhog and ate every bite of it with happiness and comfort. 

You know, I used to think that I am more Allahabadi than Bengali which means that I always prefer North Indian dishes more when compared with our authentic Bengali dishes. Now I am not denying this, I am what I am. However, there are certain Bengali dishes which I absolutely love, have always loved and I do prepare them occasionally. This Chanar Dalna also comes in that category. I love Chana (also known as Paneer or Fresh Cheese) and if you have been following my blog, you know all the delicious paneer recipes I have posted earlier. From the delicious Pulao to the yummy gravies, I love adding Chana in my dishes. This curry reminds me of all the times when I have enjoyed this simple homely curry with a fragrant Pulao or fhulko Luchi. Its specialty is, the authentic Bengali flavor which you will taste in your very first bite. In short, very different from Palak Paneer or Butter Paneer.

Nowadays we usually prefer getting a readymade Chana pack from the store but it wasn’t always like this. Growing up, I have always seen my mom prepare Chana from scratch. She used to add an acidic agent (like lemon juice) in boiling milk to curdle it. Then she would use cheesecloth to strain the milk solids to separate the whey. At this stage the Chana will be just small lumps of milk solids. However, if you tightly tie up the cheesecloth and leave it to chill in some water then after a while the lumps solidify and make a smooth ball of Chana. Debarshi and I often do this at home ourselves. After following the above steps, we place the Chana in a bowl half filled with water and weigh it down with some heavy cans. This helps to push the milk solids together turning it into a beautiful ball of homemade cheese. 

Now let’s talk about the Dalna or the curry. You can of course choose not to fry the potatoes and Chana before adding them in the curry but I feel that frying brings out a great texture in them. Plus, the overall flavor of the curry also increases. If, however, you just want a plain curry then make sure to add the potatoes first and cook them before adding the Chana. Fresh Cheese has a delicate texture and it breaks easily. Hence, it is recommended to always add it when your potatoes are about 90% cooked.

For best results, either use homemade Chana or buy it fresh. Be careful while handling it and you will be rewarded with a delicious mouth watering curry. Now don’t take my word for it, try this recipe tonight and see it yourself.

Bon Appetit!

Ingredients:

• Chana (Paneer or Fresh Cheese) – 2 ½ - 3 cups (cut into cubes, rectangles or any shape you like)
• Potatoes – same quantity as Chana (2 ½ -3 cups), preferably Russet, peeled, washed and cut into 1 inch cubes 
• Ginger - 1 inch, peeled
• Turmeric Powder -  ½ teaspoon
• Salt- ½ teaspoon (or to taste) 
• Coriander Powder -  ½ teaspoon 
• Red Chili Powder -  ½ teaspoon 
• Sabji Masala – 1 teaspoon
• Garam Masala – ½ teaspoon 
• Ghee – 2 tablespoons
• Kasuri Methi – 1 tablespoon
• Cumin Seeds – ½ teaspoon
• Cumin Powder – 1 teaspoon
• Asafoetida – ½ teaspoon
• Bay leaf – 1 – 2
• Cinnamon – ½ of a thin stick
• Tomato – 1 big
• Canola Oil – 1 tablespoon + 1 cup 

Tip: You can find the Chana, Ghee and Sabji Masala at your local Indian store.

Let’s do some preparations first:

• Heat a wok on medium high heat.
• Add 1 cup of oil in it.
• Wait for a minute so that the oil gets hot then add the Chana Pieces.
• Fry them lightly to a golden red color then transfer to a bowl.
• Now fry the Potatoes till they are golden red in color and keep them aside as well.
• Make a paste of Tomato and Ginger and keep it aside.

Tip: The water in the washed Potato may make the hot oil jump so pat dry the pieces before adding them in the oil.

Directions:

• Heat a non stick pot over medium heat.
• After a few seconds add the Ghee and Canola oil (1 tablespoon) in it.
• Add the whole spices (Cumin Seeds, Asafoetida, Bay leaf and Cinnamon) to temper the oil.
• Once the spices start crackling add the Tomato Ginger paste in it and stir carefully.
• Reduce the heat to low and let the paste cook through. 
• After 2-3 minutes, add the other spices in it (Turmeric Powder, Salt, Coriander Powder, Red Chili Powder, Cumin Powder and Sabji Masala).
• Keep cooking the paste till the raw aroma of the spices is gone and you start seeing a layer of oil floating around the side, about 10-15 minutes.
• Now add the fried Potatoes and Chana in it. Add a cup of water and mix well. 
• Cover the pot. Let it cook for about 10-15 minutes so that the Potatoes are well cooked. The Chana will absorb the water so adjust it according to your desire. Adjust the Salt as well.
• Add the Garam Masala and Kasuri Methi in it. Stir to mix.
• Chanar Dalna is ready. Serve hot with Luchi, Matar Pulao or Jeera Rice.

Recommended Reading:

• Palak Paneer (Fresh Cheese in Spinach gravy)
• When my Mom cooks for me (Yay!)
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Debarshi’s Amuse Bouche
• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)
• Homemade Pizza with Paneer, Tomato and Basil
• Matar Pulao (Yellow Rice with Peas)
• Luchi – Deep Fried Puffed Bread
• Top 10 Spices to keep in your kitchen
• Jeera Rice (Rice flavored with Cumin Seeds)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Mamma’s Mixed Vegetables
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Easy Air Fryer Paneer Tikka
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Egg Curry (Bengali recipe: Fried Eggs curry)