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.
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 🙂