Bengali cooking is little different from its neighbouring states due to the use of mustard in form of seeds/paste/oil in cooking and use of spices without onion, tomato, garlic and ginger. Making it a simple curry for digestion on days when you wouldn’t like to eat anything very heavy. Chaanar Dalna was one such curries, growing up at home.
Chaanar Dalna is a regular at most Bengali households, thanks to the genes we master the art of making chaana/paneer (Hint: Rashogolla comes from Bengal and is made from Chaana). Even if you don’t know how to make paneer at home, this curry can be easily made using the store bought paneer as well and it will taste really good as well.
Chaanar Daalna
This curry tastes great with rice as most Bengali dish tastes great with rice, but you can always eat it with rotis as well. Just a very important tip is to eat this immediately after cooked as the paneer can soak up most of the curry making it a rather dry curry.
Do let me know how you found this recipe. Happy Cooking 🙂
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 250 gms Paneer
- 1 medium Boiled Potatoes, cut into cubes
- 1 tbsp Grated Ginger
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1.5 tsp Coriander powder
- 1.5 tsp Garam Masala
- 2 long Chopped Green Chilli
- 1.5 tbsp Cumin Powder
- Salt to Taste
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- Handful Chopped Fresh Coriander, to garnish
Ingredients
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- Heat oil and deep fry or shallow fry paneer cubes till it turns light golden brown. Set aside. In the same oil, fry the potato cubes till light brown and keep aside.
- In the same or different pan heat oil and add 1/2 tsp of cumin seeds. Add the potato cubes, slit green chilli, ground spices (coriander powder, turmeric powder, cumin powder, red chilli powder) garam masala powder, sugar and sauté well for 2-3 minutes without burning the masala. Add the required salt and half cup of water. Cover and cook the potatoes.
- Finally add the paneer cubes, salt to taste and bring everything to a boil and later let it simmer for 10 mins on medium heat. Garnish it with fresh coriander leaves before serving it with steamed rice or roti.
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