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Soft, homemade paneer dumplings are gently fried and simmered in a fragrant, lightly spiced tomato and ginger gravy. This classic Bengali comfort food is a must-try, pairing perfectly with steamed rice or luchi.
For 4 servings
Prepare the Chhana (Homemade Paneer)
Form and Fry the Dumplings & Potatoes
Soft, homemade paneer dumplings are gently fried and simmered in a fragrant, lightly spiced tomato and ginger gravy. This classic Bengali comfort food is a must-try, pairing perfectly with steamed rice or luchi.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 546.76 calories per serving with 15.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Simmer the Curry
Finish and Serve
For a creamier and richer gravy, add a paste of 8-10 soaked cashews or 1 tablespoon of poppy seeds (posto) along with the tomato puree.
Add 1/2 cup of green peas along with the potatoes for extra sweetness and texture.
If short on time, use 250g of store-bought paneer. Crumble it well and knead it with a splash of milk until it forms a smooth dough, then proceed with making the dumplings.
To make this Jain-friendly, simply omit the potatoes and ginger. You can use raw bananas as a substitute for potatoes.
The chhana (paneer) is an excellent source of high-quality dairy protein, which is vital for muscle building, cell repair, and overall body function.
Made from milk, chhana is rich in calcium and phosphorus, both of which are essential for maintaining strong bones and healthy teeth.
The use of traditional spices like ginger, cumin, and coriander is known to stimulate digestive enzymes, promoting better gut health and preventing indigestion.
The combination of carbohydrates from potatoes and protein and fats from the chhana provides a balanced source of sustained energy.
This usually happens for two reasons: either the chhana was not kneaded well enough to form a smooth, crack-free dough, or it contained too much moisture. Ensure you knead until the chhana is completely smooth and hang it long enough to drain excess whey.
Yes, you can. For best results, crumble the paneer thoroughly, add a tablespoon or two of milk, and knead it until it becomes a soft, pliable dough before shaping it into balls. The texture will be slightly different but still delicious.
Chhanar Dalna is moderately healthy. The chhana provides a good amount of protein and calcium. However, the dumplings and potatoes are fried, which adds to the calorie and fat content. It can be enjoyed as part of a balanced meal.
One serving of Chhanar Dalna (approximately 325g) contains around 450-500 calories, depending on the amount of oil absorbed during frying and the fat content of the milk used.
To thicken the gravy, you can simmer it uncovered for a few extra minutes. Alternatively, you can add a paste of soaked cashews or a teaspoon of cornflour mixed with cold water to the gravy while it's cooking.
Chhanar Dalna pairs beautifully with Bengali staples like Luchi (puffy fried bread), Porota (paratha), or simple steamed Basmati rice. It also goes well with Mishti Pulao.
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