Chanar Dalna is a classic Bengali dish made with homemade cottage cheese (chhana) and a medley of vegetables cooked in a rich and flavorful curry. It is a delightful vegetarian dish that is often enjoyed with rice or roti. Here's a recipe to make Chanar Dalna:
Ingredients:
For Chhana (Cottage Cheese):
- 4 cups whole milk
- 2 tablespoons lemon juice or vinegar
For Dalna (Curry):
- 1 cup cubed or crumbled chhana (cottage cheese)
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- 1 bay leaf
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala powder
- Salt to taste
- Sugar to taste
- Water as needed
- Fresh coriander leaves for garnishing (optional)
Instructions:
For Chhana (Cottage Cheese):
- Heat the milk in a heavy-bottomed pan over medium heat until it starts boiling.
- Reduce the heat to low and add lemon juice or vinegar gradually, stirring continuously until the milk curdles.
- Once the curdled milk separates into curds (chhana) and whey, turn off the heat.
- Strain the mixture through a muslin cloth or cheesecloth to separate the chhana from the whey.
- Rinse the chhana under cold water to remove any lemony or vinegary taste.
- Squeeze out excess water from the chhana and hang it for about 30 minutes to remove excess moisture. Then crumble it with your hands to form cottage cheese.
For Dalna (Curry):
- Heat mustard oil in a pan or kadai over medium heat.
- Add cumin seeds, dried red chilies, and bay leaf. Let them splutter for a few seconds.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
- Add the tomato puree and cook for a few minutes until the mixture thickens and the raw smell of tomatoes fades away.
- Reduce the heat to low and add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
- Add water, about 1 cup or as needed, to create a gravy consistency. Mix well.
- Add the cubed or crumbled chhana (cottage cheese) to the pan. Mix gently, ensuring it is well coated with the curry.
- Cover the pan and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld together and the chhana to absorb the spices.
- Check the tenderness of the chhana. If needed, cook for a few more minutes until it reaches the desired texture.
- Once the chhana is cooked and the curry has thickened, add garam masala powder and sugar. Adjust the seasoning according to your taste preferences.
- Simmer for a few more minutes to allow the flavors to blend together.
- Remove from heat and garnish with freshly chopped coriander leaves, if desired.
- Serve Chanar Dalna hot with steamed rice or roti.
Enjoy the creamy and flavorful Chanar Dalna, a delightful Bengali dish made with cottage cheese and vegetables!
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