Chanar Dalna Recipe
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Description:
Chanar Dalna is a savory and flavorful Bengali curry where soft paneer and potatoes are cooked with aromatic Bengali spices. This dish makes a great addition to your everyday meal, perfect when served with roti or rice.
Ingredients:
- 200 grams paneer, chopped
- 2 potatoes, peeled and chopped
- 2 bay leaves
- 2 dried red chilies
- 1 tablespoon panch phoron masala (roasted and powdered)
- 1 tomato, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds (roasted and powdered)
- 1 teaspoon ginger, grated
- Salt, to taste
- 1/2 teaspoon sugar
- Oil, as required
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Servings: 4
Instructions:
- Start by grating the cumin seeds and ginger. In a small bowl, mix the red chili powder, turmeric powder, and a little water, then set it aside.
- Heat oil in a pan over medium heat. Add the chopped potatoes and fry them until golden brown. Once done, set them aside.
- In the same oil, add the chopped paneer and cook until golden. Remove and set it aside as well.
- To the remaining oil, add the bay leaves and dried red chilies. Let them sizzle for about 10 seconds.
- Next, add the grated cumin seeds and ginger. Sauté for 30 seconds, allowing the spices to release their aroma.
- Stir in the red chili and turmeric mixture and cook for 2 minutes to blend the spices well.
- Add the chopped tomato and cook for 3-4 minutes until it softens and releases its juices.
- Add the fried potatoes, 2 cups of water, and salt to taste. Cook until the potatoes become tender.
- Stir in the panch phoron masala, mixing everything well.
- Finally, add the cooked paneer pieces to the pan and stir gently. Cook for another 2 minutes to allow the flavors to meld.
- Serve your delicious Chanar Dalna with steamed rice and Began Bhaja for a complete Bengali lunch.
Enjoy this comforting and spicy curry packed with flavors!
