Chenar Dalna (Bangali Recipe)

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Chenar Dalna (Bangali Recipe)

Description

Cooking Time

Preparation Time :5 Min

Cook Time : 10 Min

Total Time : 15 Min

Ingredients

Serves : 5
  • For Chanar Bora/Koftas:-




  • Milk (I used full fat milk) – 2 litres


  • Lemon juice of 3 lemons


  • Roasted Cumin seeds powder- 1½ tbsp


  • Salt- ½ tsp


  • All-purpose flour/Maida- 2 tbsp


  • Vegetable oil for frying the Koftas




  • For Dalna/Curry:-




  • Potato- 2 medium sized (wash, peel and cut into cubes)


  • Cumin seeds- 1 tsp + ½ tsp


  • Turmeric powder- ½ tsp


  • Kashmiri mirch powder- 1 tsp


  • Cumin powder- 1 tsp


  • Coriander powder- 1 tsp


  • Thin coconut milk- 1 1/2 cup (or use 1 1/4 cup of water)


  • Salt


  • Sugar- 2 tsp


  • Bay leaf- 2


  • Whole dry red chilli- 2


  • Ginger paste- 1 tsp


  • Cinnamon- 1” (3 pieces)


  • Green cardamom- 3 (roughly crushed)


  • Green chillies- 2-3 (slitted)


  • Cloves- 3


  • Mustard oil


  • Ghee/Clarified butter- 1tsp


  • Garam masala powder- ¼ tsp




Directions

  • Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.Strain the mixture using a strainer and allow all the whey to drain out. Take out the chena on a flat plate. Add roasted Cumin seeds powder, maida and salt. Mix well and knead the chana using your palm. Make lemon sized balls. then flatten it lightly.keep aside. In a deep frying pan/kadai (nonstick preferably) heat ¾ cup of vegetable oil. Fry chanar on medium flame until golden brown in color. Drain on tissue paper and keep aside. Preparing the Dalna/Curry:- In the remaining oil of the kadai fry the cubed potatoes until golden brown in color. Keep aside. Remove rest of the oil. Now add 2 tbsp mustard oil in the kadai. Temper with cumin seeds, dry red chillies, bay leaves, cinnamon, green cardamom and cloves. Next to add 1 tsp of ginger paste, turmeric powder, kashmiri mirch powder, cumin powder, coriander powder and salt. Mix well and fry until the masala starts leaving oil (it will take 1 minute max). Add 1 ¼ cup of water into this. If you are using coconut milk then add it and skip the water. Mix and give this a quick boil on high flame. Reduce the flame; add potatoes, mix, cover and cook. When the potatoes are done, add 2 tsp of sugar. Mix and cook for 2-3 minutes more. Add garam masala powder and ghee. Cook for 2-3 minutes further on low flame. Remove from heat. There may be quite a lot of curry when you remove this from heat. Chenar Dalna is ready. Garnishing with coriander leaves and cream.