Chhena Tarkari (A Traditional Odia curry recipe)

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Chhena Tarkari (A Traditional Odia curry recipe)


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 1 litre milk

  • 2 tbsp lemon juice

  • 2 boiled potato

  • 1/4 tbsp 1/2 tbsp turmeric powder

  • 3/4 tbsp salt

  • Masala paste (1 large onion, 5-6cloves of garlic,1 inch ginger,1/2tbsp cumin seeds, 1 dried chilli, 1/2inch cinnamon)

  • 1 medium size chopped onion

  • 1/4 tbsp sugar

  • 1 dried chilli

  • 1.5 cup refined oil for dip frying

  • 3 tbsp oil

  • 1 medium size chopped tomato

  • 1 bay leaf

  • 1 tbsp chopped coriander leaf

  • 1 tbsp gram flour


  • 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.