Chhanar dalna/bengali homemade paneer curry Recipe

Recipe By Slurrp

Chhanar Dalna is a traditional Bengali dish made with homemade paneer (chhena) cooked in a rich and flavorful curry. The paneer is soft and creamy, and the curry is made with a blend of aromatic spices, tomatoes, and onions. This dish is a perfect combination of sweet and savory flavors, and it is often served with steamed rice or roti. Chhanar Dalna is a popular vegetarian dish in Bengali cuisine and is loved by people of all ages.

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45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Chhanar dalna/bengali homemade paneer curry
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ingredients serve

Ingredients for Chhanar dalna/bengali homemade paneer curry Recipe

  • 1/2 cup Milk
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 Bay Leaf
  • 0.63 Le Spices
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/2 Tomatoes, Chopped
  • 1/4 cup Water
  • As required Salt To Taste
  • as needed Fresh Coriander Leaves For Garnish

Directions: Chhanar Dalna/bengali Homemade Paneer Curry Recipe

Cooking Directions

  • STEP 1.To make the paneer, heat milk in a pan and add lemon juice to curdle it. Strain the curdled milk in a muslin cloth and let it hang for 30 minutes.
  • STEP 2.Once the paneer is ready, cut it into cubes and fry them until golden brown. Keep them aside.
  • STEP 3.In a separate pan, heat oil and add cumin seeds, bay leaf, and whole spices. Add chopped onions and saut茅 until golden brown.
  • STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
  • STEP 5.Add chopped tomatoes and cook until they turn mushy. Add water and salt, and let the curry simmer for a few minutes.
  • STEP 6.Add the fried paneer cubes and cook for another 5 minutes. Garnish with fresh coriander leaves.
  • STEP 7.Serve the Chhanar Dalna hot with steamed rice or roti.

Cooking Tips

  • Make sure to fry the paneer cubes until they turn golden brown to enhance their flavor and texture.
  • You can adjust the spice levels according to your preference by adding more or less red chili powder.
  • For a richer and creamier curry, you can add a tablespoon of cashew paste or coconut milk.

Storage and Serving

  • Chhanar Dalna can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and add a little water if needed to adjust the consistency.
  • Garnish with fresh coriander leaves before serving to enhance the presentation and flavor.
Nutrition
value
219
calories per serving
10 g Fat13 g Protein19 g Carbs3 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    13g
  • Carbs
    19g
  • Fiber
    3g

MacroNutrients

  • Carbs
    19g
  • Protein
    13g
  • Fiber
    3g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    330mg
  • Iron
    1mg
  • Vitamin A
    2370mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    241mg
  • Selenium
    15mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp