Chhanar Kalia is a popular Bengali dish made with fresh homemade cottage cheese (chhana) cooked in a rich and spicy gravy. It is a flavorful and indulgent vegetarian dish that is often served on special occasions or festivals. Here's a recipe to make Chhanar Kalia:
Ingredients:
For Chhana (Cottage Cheese):
- 4 cups whole milk
- 2 tablespoons lemon juice or vinegar
For Gravy:
- 1 cup chopped onions
- 2 tomatoes, pureed
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala powder
- 1/4 cup yogurt (whisked)
- 2 tablespoons ghee or oil
- 1 bay leaf
- 2-3 green cardamom pods, crushed
- 2-3 cloves
- 1 cinnamon stick
- Salt to taste
- Sugar to taste
- 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.
- Once the chhana is drained and firm, crumble it with your hands or mash it lightly.
For Gravy:
- Heat ghee or oil in a pan or kadai over medium heat.
- Add bay leaf, crushed cardamom pods, cloves, and cinnamon stick. Let them release their aroma.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
- Add tomato puree and cook for a few minutes until the mixture thickens and the raw smell of tomatoes fades away.
- Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Add whisked yogurt to the pan. Mix well with the spices and onion-tomato mixture.
- Add sugar to balance the flavors. Adjust the seasoning if required.
- Reduce the heat to low and add the crumbled chhana (cottage cheese) to the pan. Mix gently, ensuring it is well coated with the gravy.
- 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 consistency of the gravy. If needed, add a little water to adjust it.
- Sprinkle garam masala powder over the dish and mix gently.
- Remove from heat.
- Garnish with freshly chopped coriander leaves, if desired.
- Serve Chhanar Kalia hot with steamed rice or roti.
Enjoy the rich and flavorful Chhanar Kalia, a delicious Bengali dish made with homemade cottage cheese!
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