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This week we bring you a recipe from the heart of Bengal from an expert in Bengali cooking, Sanjana Das. Chenar Dalna is a classic Bengali dish which uses freshly made Bengali-style paneer with simple ingredients to make it scrumptious.
This high-protein dish is a must-try for anyone looking to explore traditional Bengali cuisine. This comforting dish is perfect when served with steamed rice.
Ingredients for Chenar Dalna
P Mark Yellow Mustard Oil: 3 tbsp
Fresh chena/Malai paneer: 200 grams
Maida: 2 tsp
Ginger paste: 2 tbsp
Coriander powder: 1 1/2 tsp
Cumin powder: 1 1/2 tsp
Garam masala: 1 tsp ****
Diced potatoes (cooked with salt and a pinch of turmeric): 1
Red Chilli powder: 1 1/2 tsp
Turmeric powder: 1 tsp
Water: 2 cups
Tomato purée: 1 cup
Salt: According to taste
Sugar: 1-2 tsp
Cashew paste: 1/4 cup
Slit green chillies: 2-3
Ghee: 1 tbsp
Method for Chenar Dalna
Take fresh chenna in a bowl. Add maida, 1 tsp ginger paste, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp Garam masala and salt. Mix well and form a dough-like ball.
Take small portions each time and shape them into a small round disc-like shape. Fry them in 2 tbsp P Mark Yellow Mustard Oil.
Fry diced potatoes in the same oil. Sprinkle salt and turmeric.
Keep both potatoes and chenna discs aside.
Add 1 tbsp mustard oil to another pan. Temper the oil with 1 tsp chilli powder, 1 Turmeric powder, 1 tsp coriander powder and 1 tsp cumin powder.
Mix powder masalas with 1 tbsp ginger paste and water. Add it to the pan with tomato purée and more water. Bring it to a simmer and then add the fried potatoes. Season with salt and sugar.
Cook with cover till the oil separates. Pour in cashew paste. Mix well.
Add the fried chenna discs. Add a few slit green chillies. Mix gently.
Cook for a few more minutes and finish it up with ghee tadka i.e. heat some ghee, add some chilli powder and Garam masala in it. Switch off the flame and add it to the Dalna.
Your Chenar Dalna is ready! Serve with rice.
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