Chhanar Kalia is a rich and flavorful Bengali dish made with homemade cottage cheese (chhana) in a spiced tomato-based gravy. Here's a recipe to prepare Chhanar Kalia:
Ingredients:
For Chhana (Cottage Cheese):
- 4 cups whole milk
- 2 tablespoons lemon juice or vinegar
For Gravy:
- 1 cup finely chopped onions
- 2 tomatoes, pureed
- 2 green chilies, slit
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala powder
- 1/2 cup yogurt
- 2 tablespoons ghee (clarified butter) or oil
- Salt to taste
- Fresh coriander leaves for garnishing (optional)
Instructions:
- To make Chhana (Cottage Cheese):
- In a mixing bowl, combine the crumbled chhana with yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and marinate for about 15-20 minutes.
- Heat ghee or oil in a pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the tomato puree and cook for a few minutes until the raw smell disappears and the mixture thickens.
- Reduce the heat to low and add the marinated chhana mixture to the pan. Mix well with the tomato-onion mixture.
- Add salt and slit green chilies. Stir everything together.
- Cover the pan and let it cook on low heat for about 10-15 minutes, allowing the flavors to meld together and the chhana to absorb the spices.
- Check the consistency of the gravy. If it appears too thick, you can add a little water to adjust.
- Add garam masala powder and mix well.
- Cook for a few more minutes, stirring occasionally.
- Once the chhana is cooked and the gravy is well blended, remove from heat.
- Garnish with fresh coriander leaves, if desired.
- Serve Chhanar Kalia hot with steamed rice or roti.
Enjoy the rich and creamy Chhanar Kalia, a delightful vegetarian dish from Bengali cuisine!
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