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.