Chenar Dalna (Bangali Recipe)

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Chenar Dalna (Bangali Recipe)


Cooking Time

Preparation Time :5 Min

Cook Time : 10 Min

Total Time : 15 Min


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


  • 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.