Name: Chhanar dalna / Bengali homemade Paneer curry recipe by Paramita Majumder at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Home made paneer 1 cup made out of 1 litre milk; Potato 1 large; Crushed ginger 1/2 teaspoon; Corn flour 1 teaspoon; Powdered spices:; Turmeric powder 1/2 teaspoon; Coriander powder 1 teaspoon; Cumin powder 1 teaspoon; Chilli powder 1 teaspoon; Garam masala powder 1/3 teaspoon; Whole masalas :; Panch phoron (mixture of five whole spices ); Tomato 1 chopped; Salt to taste; Oil as required

ABOUT Chhanar dalna / Bengali homemade Paneer curry RECIPE

It is a Bengali dish, we all Bengalis like it very much. It is a very simple curry made with home made paneer. Enjoy this finger licking curry with a bowl of steamed rice and roasted papad .

Ingredients Serving: 4

Home made paneer 1 cup made out of 1 litre milk
Potato 1 large
Crushed ginger 1/2 teaspoon
Corn flour 1 teaspoon
Powdered spices:
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Chilli powder 1 teaspoon
Garam masala powder 1/3 teaspoon
Whole masalas :
Panch phoron (mixture of five whole spices )
Tomato 1 chopped
Salt to taste
Oil as required

Instructions

In a large and deep bowl mix homemade paneer or chhana, salt, turmeric powder a pinch and 1 teaspoon corn flour.
Knead well, make medium sized balls. Flatten them to give a peda shape. Keep aside.
Now in a nonstick pan heat oil. Shallow fry paneer balls.
Keep aside in a plate, in the same pan heat oil again, fry potatoes with salt and turmeric powder. Until red, keep aside in a bowl.
Now add panchphoron, bay leaf, ginger paste saute for a minute.
Add cumin powder, coriander powder, chilli powder, salt and 2-3 teaspoon water.
Saute for a minute. Add fried potatoes cover it and cook until soft.
Now add chopped tomatoes, cover and cook until they are soft. Add little water if needed.
Add 1 cup warm water.
Boil the gravy for 7-8 minutes in medium heat, add paneer balls.
Again cook the balls in gravy for 5 minutes in low heat.
Adjust to your salt and spice level.
Add garam masala powder.
Serve hot with steamed white rice.

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