How to Prepare Chanar Dalna

Food

How to Prepare Chanar Dalna.Vegetarian Bengali delicacies has many cuisine. This chanar dalna is one among them. Basically its a complicated flavoured delicious curry made with clean paneer and potatoes. In the recipe the paneer and potatoes are fried first and then added to the gravy. This is also a no onion no garlic recipe and also known as as Niramish chanar dalna.

Chanar dalna recipe
Paneer and potatoes are a combination which pair thoroughly with each different in a dry sabzi or a curry recipe. To upload greater taste and taste to the dalna, I even have delivered a few fresh green peas. Though peas can be skipped. The recipe is similar to the Aloo phulkopir dalna recipe i have shared in advance.

This recipe of chana dalna takes some more time because the paneer and potatoes are fried first. If you do now not need to fry them, then upload the potatoes to the gravy and cook them first. Once the gravy is finished, then add paneer. Mix and transfer off flame.

How to Prepare Chanar Dalna

Prep Time
20 mins
Cook Time
20 mins
Total Time
forty minutes
Cuisine
Bengali
Course
Main Course
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Servings
four
Units

Ingredients
For Frying Paneer And Potatoes

▢three tablespoons mustard oil
▢1 massive potato – chopped in small cubes or one hundred seventy five grams potatoes
▢200 grams Paneer – chopped in cubes
For Bengali Garam Masala
▢2 inch cinnamon
▢4 cloves
▢2 green cardamoms
For Masala Paste
▢2 teaspoons kind of chopped ginger
▢1 teaspoon chopped green chili
▢¼ teaspoon turmeric powder

▢½ teaspoon kashmiri crimson chilli powder
▢1 teaspoon cumin powder
▢1 tablespoon Coriander Powder
▢3 to 4 tablespoons water for grinding
For Chanar Dalna Gravy
▢1 tej patta (indian bay leaf)
▢½ teaspoon cumin seeds
▢160 grams tomatoes or ¾ cup finely chopped tomatoes
▢salt as required
▢⅓ cup green peas – non-compulsory
▢¾ to at least one cup water or upload as required

▢½ to at least one teaspoon sugar or add as per flavor
▢1 to 2 teaspoons Ghee (clarified butter)

Instructions

Preparation For Chanar Dalna
In a dry grinder or espresso grinder take 2 green cardamoms, 2 inch cinnamon and 4 cloves. If the use of cassia cinnamon then use 1 inch of it.

Grind to a excellent powder. You can also weigh down these spices in a mortar-pestle. Remove the masala and maintain apart.
In the equal grinder add 2 teaspoons roughly chopped ginger and 1 teaspoon chopped inexperienced chilies.

Also add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri pink chilli powder, 1 teaspoon cumin powder and 1 tablespoon coriander powder.

Add 3 to four teaspoons water and grind to a smooth paste. Do now not add too much water as then the paste will splutter.

Frying Paneer And Potatoes
On a low to medium flame warmness 3 tablespoons mustard oil in a kadai or pan and let it come to its smoking factor.
Reduce the flame after which upload 1 huge potato which have been chopped in small cubes.

Stir and start to pan fry the potatoes until you spot golden spots on the rims and the potatoes are nearly cooked.
In the identical pan add 200 grams paneer, that have been chopped in cubes. Pan fry paneer on medium flame.

When one facet is mild golden, turn over every paneer and fry the second one side. Fry till the paneer pieces are mild golden. Do no longer fry paneer for too long as then they end up tough.
Remove the fried paneer and hold in lukewarm water. This helps the paneer to remain soft.

Making Chanar Dalna
Now within the same pan, some oil will be left. Add 1 small to medium tej patta and ½ teaspoon cumin seeds. Saute till the cumin seeds crackle. If you want you can add 1 tablespoon extra mustard oil.

Now add the ground ginger+green chili+spice powders paste. Be cautious as the paste can splutter.

Mix very well and saute this mixture on a low to medium flame. Sauté till you notice oil freeing from the perimeters and the shade of the masala has modified.
Now upload ¾ cup finely chopped tomatoes and mix nicely.

Begin to sauté tomatoes on a medium-low to medium flame.
In case the tomatoes mixture seems dry, then sprinkle a few water and keep to sauté.

Sauté until the tomatoes soften, grow to be pulpy and also you see a bit of oil releasing from the perimeters.
Add ⅓ cup inexperienced peas. Also upload salt as consistent with taste. Adding inexperienced peas is optionally available. Blend and sauté for a minute.

Next upload ¾ to at least one cup water or upload as required. The gravy is thick, so for greater gravy you may upload extra water. Mix thoroughly.
Cover pan with lid and simmer on medium-low flame for 15 to 16 mins or till the peas are cooked and tender.

Do take a look at in among and if the curry appears dry then you can add some water.
Simmer until the peas are cooked properly.
Now upload the fried potatoes and blend very well.

Add ½ to at least one teaspoon sugar or upload as in step with taste.
Cover pan and simmer for 2 to three mins. The potatoes could be cooked by now.
Add the floor bengali garam masala. Mix properly and transfer off flame.

Add 1 to 2 teaspoons ghee and blend once more.
Now add the paneer cubes and blend once more.
Serve chanar dalna hot or warm with poori, luchi or roti.

Nutrition Facts
Chanar Dalna
Amount Per Serving
Calories 302Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 33mg11%
Sodium 330mg14%
Potassium 387mg11%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 2g2%
Protein 10g20%
Vitamin A 529IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 20mg24%
Vitamin E 1mg7%
Vitamin K 14µg13%
Calcium 295mg30%
Vitamin B9 (Folate) 24µg6%
Iron 3mg17%
Magnesium 29mg7%
Phosphorus 43mg4%
Zinc 1mg7%