Chanar Dalna Bengali Cottage Cheese Curry

Method

1. 1

   Make chana from milk: Bring 1 litre full-fat milk to a full boil. Add lemon juice while stirring gently. The milk will curdle. Strain through muslin. Rinse with cold water. Hang for 30 minutes to drain.

2. 2

   Shape the chana: Transfer drained chana to a bowl. Knead for 3 minutes until smooth. Add 2 tbsp maida. Knead together. Press into a flat square about 1.5 cm thick on a greased plate. Refrigerate 20 minutes to firm up.

3. 3

   Cut into pieces: Cut the firmed chana into 3 cm squares or rectangles.

4. 4

   Shallow fry the chana: Heat oil in a pan. Shallow fry the chana pieces for 2 minutes per side until golden. The maida helps them hold their shape and develop a golden crust. Remove and keep aside.

5. 5

   Heat mustard oil: Heat 3 tbsp mustard oil until smoking. Reduce to medium. Add cumin seeds and bay leaves. Crackle.

6. 6

   Fry the potatoes: Add cubed potato. Fry 4 minutes until edges turn golden. Remove and keep aside.

7. 7

   Make the gravy: In the remaining oil add chopped tomatoes and ginger paste. Cook 5 minutes. Turn low. Add cumin powder, coriander powder, red chilli powder and turmeric — stir 2 minutes.

8. 8

   Add water and potatoes: Add 1 cup water, sugar and salt. Add the fried potato. Bring to a boil. Cook 6 minutes until potato is nearly tender.

9. 9

   Add the fried chana: Gently add the fried chana pieces. Simmer on low heat for 5 minutes so the chana absorbs the gravy.

10. 10

    Finish: Add garam masala and ghee. Serve with steamed rice or luchi.

11. 11

    Note: Chanar Dalna is a cherished Bengali vegetarian preparation — made on Ekadashi (fasting days) and festival occasions when meat is not eaten. The use of homemade chana rather than commercial paneer is what distinguishes this as an authentically Bengali preparation. The freshly made chana is softer and more delicate than commercial paneer, absorbing the dalna gravy more readily.