Chhanar Dalna

Name: Chhanar Dalna
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 l milk (full-fat); 2 tbsp lemon juice (to curdle the milk); 1 tbsp all-purpose flour (for binding the chhana); 0.5 tsp sugar (for the chhana mixture); 2 pcs potato (medium, peeled and cubed); 2 pcs tomato (medium, pureed); 1 inch ginger (made into a paste); 0.5 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon; 2 pcs green cardamom; 2 pcs cloves; 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp ghee; 3 tbsp oil; 0.5 tsp salt; 2 cup water (for the gravy)

RATING

4.6/5(117)

TASTE SCORE

8/10

Soft homemade chhana dumplings simmered in a lightly spiced Bengali potato gravy make this a comforting, festive favorite. It is rich without being heavy and tastes wonderful with luchi, roti, or plain rice.

PREP

25m

COOK

35m

SERVES

1 KATORI

408 cal

SERVINGS

METHOD · 9 STEPS

boil · ~10 min
Boil the milk and curdle it.
1.Bring the milk to a gentle boil in a heavy pan.
2.Lower the heat and add lemon juice a little at a time.
3.Stir gently until the milk splits into chhana and whey.
4.Turn off the heat as soon as the whey looks clear green.
TIPDo not overboil after curdling or the chhana turns rubbery.
rest · ~20 min
Drain and rest the chhana.
Strain the curdled milk through a clean cloth, rinse lightly under water to remove the lemony taste, and hang for 20 minutes until the chhana is moist but not wet.
mix · ~5 min
Knead and shape the chhana balls.
1.Transfer the chhana to a plate and knead until smooth.
2.Add all-purpose flour, sugar, and a pinch of salt.
3.Knead again for 2 to 3 minutes into a soft dough.
4.Divide and shape into small smooth balls or oval dumplings.
TIPSmooth shaping prevents cracks, so the chhana pieces stay intact in the gravy.
fry · ~10 min
Fry the chhana pieces and potatoes.
1.Heat the oil and 1 tbsp ghee in a kadai over medium heat.
2.Fry the chhana pieces gently until light golden, then remove.
3.Add the potato cubes to the same pan.
4.Fry until lightly golden on the edges, then remove.
TIPKeep the heat medium so the chhana colors gently without hardening.
temper · ~1 min
Temper the whole spices.
Add the remaining ghee to the pan if needed. Add bay leaf, cumin seeds, cinnamon, green cardamom, and cloves. Let them sizzle until fragrant.
saute · ~7 min
Cook the masala base.
1.Add ginger paste and sauté briefly.
2.Add tomato puree and cook for 3 to 4 minutes.
3.Add turmeric powder, red chili powder, cumin powder, coriander powder, and the remaining salt.
4.Cook until the masala thickens and the ghee starts to separate.
TIPA well-cooked masala gives the gravy its rich Bengali flavor.
simmer · ~15 min
Simmer the potatoes in the gravy.
Pour in the water and bring to a simmer. Add the fried potatoes, cover, and cook until they are tender and the gravy is lightly thickened.
simmer · ~4 min
Add the chhana pieces and finish the dalna.
Slide in the fried chhana pieces and sprinkle garam masala. Simmer gently for 3 to 4 minutes so they soak up the gravy without breaking.
serve
Serve the Chhanar Dalna hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Stop adding lemon as soon as the whey turns clear green; extra acid can toughen the chhana.
2
After draining, keep the chhana moist like soft dough; if it dries out, the dumplings may crack while frying.
3
Knead just until smooth and cohesive, not oily, so the chhana pieces stay tender instead of dense.
4
Fry the chhana on medium heat and turn gently; deep browning makes them chewy in the gravy.
5
Cook the tomato masala until ghee separates visibly, otherwise the gravy can taste raw and sour.
6
Add the fried chhana only at the end and simmer very gently so it absorbs flavour without breaking apart.
7
This dalna tastes even better after a short rest, once the potatoes and chhana have soaked up the spiced gravy.

RECIPE VARIATIONS

Adapt it for your goals.

no onion no garlic festive

No-onion-no-garlic festive

Keep it traditional and satvik as written; this version is ideal for puja meals and lets the chhana and whole spices stand out.

low oil

Low-oil

Shallow-fry the chhana and potatoes in less oil, or lightly pan-sear them, for a lighter dalna that still keeps the classic texture.

paneer shortcut

Paneer-shortcut

Use fresh unsalted paneer if you do not want to make chhana from scratch; the dish will be firmer but quicker for weeknights.

peas added

Peas-added

Add a small handful of green peas with the potatoes for extra sweetness, color, and a more everyday Bengali home-style feel.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from fresh chhana

The homemade chhana from whole milk adds satisfying dairy protein, making the curry more filling than a potato-only gravy.

✓

Digestive warming spices

Ginger, cumin, coriander, cardamom, cloves, and cinnamon bring aromatic depth and are commonly used to support easier digestion in rich dishes.

✓

Balanced comfort meal

Potatoes provide sustaining carbohydrates, while the spiced tomato gravy and chhana make the dish hearty enough to pair simply with rice or roti.

QUESTIONS?

Frequently asked questions

They usually break if the chhana was too wet, not kneaded smooth, or added too early. Drain well, shape crack-free pieces, fry gently, and add them only near the end.