The Chhanaar Dalna (Bengali Cottage Cheese Curry) is a makeup recipe for all my vegetarian readers. I also want to remind the rest of you about the huge possibilities of vegetarian cooking in Bengali cuisine. This is an old-school recipe with paneer (Indian cottage cheese), a welcome shift from the matar and palak paneer dishes of the mainstream world.
Sad but true, in olden days, widowed Bengali women had to live on vegetarian food after their husbands passed on. They had to denounce worldly pleasures, wear whites, chop off their manes, and sometimes even live separately from the main family house.
Whoever invented a Chhanaar Dalna probably did a whole lot of good to such women. This way they got their share of calcium from the paneer, and a whole lot of flavor in the aromatic sauce of cumin-ginger-garam masala it is cooked in.
I love the old fashioned touch to this recipe, although I am not too pleased about certain stereotypes attached to vegetarian food in Bengali culture. Thankfully, a lot of it is a thing of past in urban families. There is no greater pleasure for me to see my own Thakuma (Grandmother) slurp on chicken soup. I have a feeling my Dadu (Grandfather) too is pleased as punch to watch his wife living a “normal” life from up there.
Ingredients for Chhanaar Dalna are:
500 homemade paneer, cut into cubes
2 medium size white potatoes, cut into cubes
2 medium size ripe tomatoes, roughly chopped
2 inch knob of ginger
4-5 green chilies
2 tablespoons + 1 teaspoon cumin seeds
One-fourth teaspoon garam masala powder
2 black cardamoms
1 teaspoon red chili powder
1 teaspoon turmeric powder
4 tablespoons mustard oil
1 teaspoon sugar
Salt
Grind to a smooth paste two tablespoons cumin seeds, ginger, and the green chilies. Keep aside.
Heat mustard oil in a large sauté pan or wok. Toss in the cubed potatoes till they are browned on the edges, remove with a slotted spoon.
In the same oil, add the pieces of paneer, give a quick sauté and remove.
Throw in a teaspoon of cumin seeds and the black cardamoms in the leftover oil of the wok, let them crackle for a few seconds before you add the chopped tomatoes. Stir well, add two tablespoons of the cumin-ginger-chili paste. With the back of your ladle, press the tomatoes to release all their juices. Add red chili powder, turmeric, sugar, salt and garam masala powder. Keep cooking this mixture on medium heat till the raw taste of the ingredients goes away and little bubbles of oil appear around it.
Pour about two cups of water into the tomato and spices. Let it boil for 7-8 minutes and then toss the sautéed potatoes.
Cook the potatoes till they are done, add the paneer, bring to a boil and turn the heat off. Check the seasoning and adjust if needed.
The Chhanaar Dalna makes up for a great main with some steamed rice. Serve it while its piping hot with fresh flavors.
21 comments:
Absolute favorite of mine..Dekhte darun hoyeche !!
Very appetizing color, I think it should go very well with pooris. I like how you cut your paneer in burfi shape :)
US Masala
Absolute favourite of mine :) love the diamond shape:) Jiv-e-jol :P
Yay, finally a different way to cook panir instead of matar or palak panir. Will make tomorrow when I have company for lunch! Looks yummy!
Yummm. Love the dish too!
True ... this paneer recipe is a welcome break from the regular ones. Looks delicious !
khub bhalo hoyechhe lekhata Pree. I can totally relate when you say that seeing thakuma leading a 'normal' life is a pleasure. Thank you for the post Pree, and your pictures are beautiful as always.
Truly a different dish, Like the click in black and white which fits perfectly the olden days!
you know. channar dalna was my moms saviour recipe when we used to entertain vegetarian guests..now of course i try doing a short cut version of it and see that it turns out pretty good..these recipes are like all time treasures na ???
Very nice flow.Good article
Very nice flow.Good article
Very nice flow.Good article
Very nice flow.Good article
Very nice flow.Good article
Love the graininess in the jhol. O na hole chhanar daalna? Brings back memories of dinners at Didu's home.
this is a must try for me..............!!
Pree, just LOVE your blog!! The way you narrate these little tales spun around your recipes is beautiful. I am a newcomer here and it so much feels like a kid in a candy store! :)
Truly irresistible curry, very tempting,mouthwatering here..
Pree recipe'r katha pare bolbo, rice bowl ta ki sundor. nirghat tomar banano. asadharon ar haan paneer o khub bhalo.
now that is something yummy & unique with paneer, will this give a try
I really like this traditional bengali curry from you.Hey bengalis also use black cardmom??..thts smthing I learnt today..thought it was a hard core north indian spice!
Ekdom Ma er chanar dalna mone koriye dile.
Bowl ta tumi banalae ? Eibar tomar pottery etsy te diye dao
Dear Pree
Thinking of making it today...Only thinking whether to use North indian packed garam masala ..or to make on like bong garam masala
It was delectable!!!
very good article I really like the article you created and just today I see the block with the article as good as this thanks.
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