Chanar Dalna: A Traditional Bengali Delicacy
Introduction
Chanar Dalna, a beloved dish from Bengali cuisine, is a delightful preparation of paneer (Indian cottage cheese) and potatoes, cooked in a rich and flavorful gravy. The vibrant spices and aromatic ingredients combine to create a dish that is perfect for any lunch or dinner, especially when served with steamed rice and a side of beguni (batter-fried eggplant). This recipe captures the essence of traditional Bengali cooking, showcasing the use of panch phoron, a unique five-spice blend that brings depth and complexity to the dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (cottage cheese) | 200 grams, chopped |
| Potatoes | 2, peeled and chopped |
| Bay leaves | 2 |
| Dry red chillies | 2 |
| Panch phoron masala | 1 tablespoon, ground |
| Tomato | 1, chopped |
| Turmeric powder | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Cumin seeds | 1 teaspoon, ground |
| Ginger | 1 teaspoon, grated |
| Salt | To taste |
| Sugar | 1/2 teaspoon |
| Oil | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 20 mg |
| Sodium | 400 mg |
Preparation Time
| Time Type | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75 minutes |
Servings
| Servings | Quantity |
|---|---|
| Servings | 4 |
Instructions
To create a delicious Chanar Dalna, follow these step-by-step instructions, ensuring to immerse yourself in the aromatic experience of Bengali cooking.
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Prepare the Spices: Start by grinding the cumin seeds and ginger together to form a coarse paste. Set this aside for later use.
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Make the Spice Mixture: In a small bowl, take some water and mix in the red chilli powder and turmeric powder. This will create a spice paste that you will incorporate later into the dish.
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Fry the Potatoes: In a deep frying pan or kadhai, heat some oil over medium heat. Once hot, add the chopped potatoes and sauté them until they turn golden brown and slightly crispy. Once done, remove them from the pan and set them aside on a plate.
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Fry the Paneer: In the same oil, add the chopped paneer. Fry until the pieces turn golden brown. Once fried, remove them and set them aside with the potatoes.
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Tempering the Oil: In the remaining oil in the pan, add the bay leaves and dry red chillies. Let them sizzle for about 10 seconds, allowing their flavors to infuse the oil.
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Cook the Ginger-Cumin Paste: Now, add the ground ginger-cumin paste to the oil. Sauté this mixture for about 30 seconds until it becomes fragrant.
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Incorporate the Spice Paste: Add the prepared spice mixture of red chilli and turmeric into the pan. Stir this well and allow it to cook for about 2 minutes. The spices should bloom and release their aroma.
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Add Tomatoes: Next, add the chopped tomato and continue to cook for another 3-4 minutes. The tomatoes will soften and blend with the spices, creating a luscious gravy.
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Combine with Potatoes: Now, add the previously fried potatoes into the pan. Pour in 2 cups of water, ensuring the potatoes are submerged. Cover and cook until the potatoes are tender.
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Finish the Dish: Once the potatoes are cooked, add the panch phoron masala and mix well. Gently fold in the fried paneer and let everything simmer together for about 2 minutes to meld the flavors.
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Serve: Your Chanar Dalna is now ready! Serve it hot with steamed rice and a side of beguni for a fulfilling Bengali meal.
Conclusion
Chanar Dalna is more than just a dish; it’s a warm embrace of flavors and spices that reflects the heart of Bengali cooking. This recipe is not only easy to follow but also a wonderful way to introduce your family and friends to the rich culinary heritage of Bengal. Enjoy this delightful dish, and savor every bite with your favorite rice accompaniment!
