Chanar Dalna (Paneer / Cottage Cheese and Potato Curry)
Chanar Dalna, paneer paired with potatoes. Perfumed with whole spices. The heat of ginger. The earthiness of cumin and coriander. No onions. No garlic.
Ingredients
Chanar Kofta
- 250 g homemade chana
- 1/2 tsp salt
- 1/2 tbsp plain flour
- 1/4 tsp turmeric powder
- a pinch of garam masala powder
- oil for frying
For Chanar Dalna
- 2 potatoes peeled and quartered
- 2 tsps ginger paste
- 1 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 2 - 3 green chillies slit
- 2 - 3 bay leaves
- 2 dry red chillies
- 2 green cardamom
- 2 cloves
- 1 inch cinnamon stick
- 1.5 tbsps mustard oil
- 1/2 tbsp ghee
- sugar to taste
- salt to taste
Instructions
For Chanar Koftas
- Place the chana on a flat surface, sprinkle in a little salt, turmeric powder, garam masala powder and add the flour. Knead with the heel of your palm. About 3-4 minutes. Take a little chana dough on your palm, make a ball. Cover with a damp cloth, keep aside.
- Heat the oil in a deep-frying pan, fry the chana balls one by one till golden. Keep aside on a kitchen towel.
For Chanar Dalna
- Take the remaining turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder in a bowl, add a little water to make a smooth paste. Keep aside.
- Heat oil to the pan, when smoking hot, temper with bay leaves, crushed cinnamon, cardamom, cloves and red chillies. When the spices start to release their aroma, add the potatoes and fry over a medium flame till they are about three-quarters cooked.
- Now add the turmeric - cumin - coriander paste and ginger paste, throw in a couple of green chillies, mix well and saute for a couple of minutes. Sprinkle in a little salt and cook over a medium flame till oil starts to separate from the masala.
- Add a cup of warm water and cook over a low flame till the potatoes are cooked. Bring to a simmer and gently add the fried chhana balls.
- Sprinkle in the sugar, cook for another 5 odd minutes. Adjust the seasonings and finish with a generous dollop of ghee. Serve hot.