Chanar Dalna Recipe – Bengali Style Paneer & Potato Gravy
Delve into the rich and vibrant flavors of Bengali cuisine with this delightful recipe for Chanar Dalna, a comforting dish featuring soft paneer and tender potatoes simmered in a fragrant, spiced gravy. Perfect for a family lunch or a special weekend brunch, this dish embodies the essence of traditional Bengali cooking and is sure to impress your loved ones. Pair it with steamed rice and a refreshing Watermelon Smoothie for a complete meal that’s both hearty and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams – cut into cubes |
| Potato (Aloo) | 2 – peeled and cut into cubes |
| Bay leaf (Tej Patta) | 2 |
| Dry Red Chilli | 2 |
| Panch Phoran Masala | 1 tablespoon – roasted and powdered |
| Tomato | 1 big-sized |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon – roasted and powdered |
| Ginger | 1 teaspoon – grated |
| Salt | To taste |
| Sugar | 1/2 teaspoon |
| Sunflower Oil | As required |
Nutritional Information
| Nutritional Component | Amount per Serving (Approx.) |
|---|---|
| Calories | 250 |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 3g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Servings: 4
Instructions
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Prepare the Spice Paste: Start by grinding the roasted cumin seeds and grated ginger together in a mortar and pestle until they form a smooth paste. Set this aside.
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Make the Red Chilli and Turmeric Paste: In a small bowl, mix the red chili powder and turmeric powder with a tablespoon of water, forming a paste that can be easily incorporated into the dish later.
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Fry the Potatoes: Heat a generous amount of sunflower oil in a heavy-bottomed pan over medium heat. Add the cubed potatoes and fry them until the edges turn golden brown. Once done, remove the potatoes from the pan and set them aside.
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Fry the Paneer: In the same oil, add the paneer cubes and fry them until they turn a beautiful golden brown. Remove the paneer from the pan and set it aside with the potatoes.
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Sauté the Aromatics: Add the bay leaves and dry red chilis to the remaining oil in the pan. Next, introduce the cumin and ginger paste you prepared earlier. Sauté this mixture until it turns a lovely brown color and releases its aromatic fragrance.
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Add the Spice Paste: Incorporate the red chili and turmeric paste into the pan. Stir well and cook until the raw smell dissipates, which should take about 2-3 minutes.
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Cook the Tomato: Add the chopped tomato to the pan and cook until it softens and the oil begins to separate from the mixture, indicating it is well-cooked.
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Combine the Main Ingredients: Gently add the fried paneer and potato cubes into the pan, stirring them into the flavorful mixture. Allow this to cook for about a minute, ensuring the cubes are coated in the spices.
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Simmer: Pour in 2 cups of water and bring the mixture to a gentle boil. Let it cook until the potatoes become soft, stirring occasionally.
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Finish the Dish: Add the powdered panch phoran masala to the gravy and mix thoroughly. Continue to boil until the gravy reaches your desired consistency.
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Serve: Once the Chanar Dalna is ready, turn off the heat and serve it hot with steamed rice, Bengali luchi, and a refreshing watermelon smoothie for an exquisite meal.
Enjoy Your Meal!
This Chanar Dalna recipe is a true reflection of Bengali culinary heritage, combining the wholesome goodness of paneer and potatoes with a medley of spices that create a symphony of flavors. Enjoy this delightful dish with your loved ones, and let the essence of Bengali cuisine bring joy to your dining table!
