For making Chhana (cottage cheese), heat the milk and bring to boil. Turn off the flame and add lemon juice. You will see cheese getting separated from water. Let it cool down to the room temperature.
Drain the water and squeeze the excess water. Chhana is ready.
Now, take chhana in a bowl and add besan, 1/2 tea-spoon turmeric powder, 1/2 tea-spoon red chilli powder and salt. Mix well. Sprinkle some water and make a dough.
Cut small balls from the dough and make round using your palm. Press them to flatten a little. Keep aside.
Heat 3 table-spoon oil in a pan and fry the cheese balls until they are golden brown. Remove and keep aside.
In the same oil, shallow fry the potato adding 1/2 tea-spoon turmeric powder and salt. Remove and keep aside.
Heat the remaining oil in the same pan and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves. Allow them to splutter.
Add chopped tomato, green chillies, cumin powder, remaining turmeric powder, red chilli powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle little water and stir in medium flame until the tomato turns mushy.
Add the fried potato and mix well. Add water and cover the lid. Cook for 5 minutes or until the potato is half cooked on medium flame.
Now, add the chhana balls and give a quick mix.
On a low to medium flame, cook for 15 minutes or until the balls are properly cooked.
Open the lid and add garam masala powder and sugar. Mix well and turn off the flame.
The Chhanar Dalna is ready to be served now.
