Boil the milk in a vessel and add lemon juice to it and allow the milk to curdle.
Let cool it room temperature and strain the chhena from the whey.
Add the gram flour, 1/4tbsp turmeric, pinch of salt to it and mix it well.
Then make small balls from the chhena and make some what flattens the chhena balls.
Dip fry them in oil and keep aside.
In another pan heat oil in it and add the sugar for cancellation (in traditional method in this caramelization process helps the curry to become red)
Add the bay leaf and dry chilli to it followed by chopped onion to it.
When the onion becomes translucent add the masala paste , turmeric powder and salt to it and cook till the oil becomes separate.
Then add the the chopped tomato to it and cook till the tomato is completely mix in it.
Cut the boiled potatoes into cube sizes and add it to the masala and cook it for again 5minutes.
Then add water to it and allow it to boil in high flame.
Once the water boil then you must slow the flame to medium and after 5minutes add the chhena balls to it.
Cook it again for 2minutes and the switch off the flame.
Serve hot by garnishing it with coriander leaves with puri or paratha.
