Hello, readers.

I know! Two recipes from me on a single day? It's unheard of! Chhaanar Dalna is a Bengali curry with dumplings made with fresh cottage cheese. This is a pure vegetarian dish and uses no onion or garlic.

This recipe has been inspired by the authentic old recipe mentioned in the book, Thakur barir ranna. So let's get started.

Things you will need

  1. Paneer (cottage cheese) or chhana (fresh cottage cheese): 250 gms
  2. Flour: 1/3 cup
  3. Milk: 2 tbsp
  4. Spices for Dumplings:
    1. Fennel: 1 tsp
    2. Caraway seeds: 1 tsp
    3. White pepper: 6-8
  5. Coriander seed: 1 tbsp
  6. Dried red chilli: 5-8
  7. Ginger: 2"
  8. Melon seeds paste (charmagaj bata): 2 tbsp
  9. Cashew: 9-10
  10. Raisins: 9-10
  11. Curd: 100 gms
  12. Mustard oil: 2 tbsp
  13. Ghee: 1 tbsp
  14. Bay leaves: 2
  15. Green cardamom: 3
  16. Cinnamon: 2" stick
  17. Turmeric powder: 2tsp
  18. Cumin powder: 1tsp
  19. Kashmiri red chilli powder: 2 tsp
  20. Potatoes: 4, cubed
  21. Sugar: 2 tbsp
  22. Garam masala powder: 2 tsp
  23. Salt: to taste

How I made it

  • Roast fennel, white pepper and caraway seeds. Grind into a fine powder.
  • Soak coriander seeds and 3-6 red chillies in warm water for 15 minutes. Then make it into a paste with the ginger.
  • Make a dough with crumbled paneer, flour and milk. Add the fennel spice mix to the dough along with 1 tbsp of sugar and salt.
  • Make small flat-round dumplings from the dough.
  • Heat some mustard oil and fry the dumplings till golden brown.
  • Transfer the fried dumplings instantly to a bowl of hot water (this will keep them soft).
  • Add half a tsp of turmeric powder and half a tsp of red chilli powder to the cubed potatoes. With a fork, poke holes in the potatoes and fry them till golden. Keep aside.
  • In the same oil, add half a tbsp of ghee, 2 red chillies, bay leaves, cinnamon and green cardamom. When they start to splatter, add the coriander and chilli paste. Lower the heat and sauté. If it's too dry, add some water.
  • Add turmeric powder, Kashmiri red chilli powder, cumin powder and melonseed paste. Continue to cook till fat separates out.
  • Add cashews, raisins and whisked curd. Mix thoroughly on low flame.
  • Finally, mix in the fried potatoes and the dumplings.
  • Add some water and cover the pan. Let it simmer till the potatoes are cooked.
  • Then take off the lid and ghee and garam masala. Mix well. Adjust the seasoning, if required.

Voila! There you have your delicious chhanar dalna, ready to serve.

Do try it and let me know how it goes 🙂

With love,

Petuk bong ❤

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