Chhanar Dalna
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Chhana (Homemade Paneer)
- b.In a heavy-bottomed pot, bring 1.5 litres of full cream milk to a rolling boil over medium heat, stirring occasionally to prevent scorching.
- c.Once boiling, reduce the heat to low and gradually pour in the lemon juice. Stir gently until the milk solids (chhana) completely separate from the greenish whey.
- d.Turn off the heat. Let it rest for 2 minutes. Line a colander with a muslin or cheesecloth and strain the mixture.
- e.Gather the cloth, rinse the chhana under cold running water to remove the lemon taste, and gently squeeze out some excess water.
- f.Hang the cloth-wrapped chhana for 30-45 minutes to let excess whey drain out. Do not press or squeeze too hard, as some moisture is needed for soft dumplings.
- 2
Step 2
- a.Form and Fry the Dumplings & Potatoes
- b.Transfer the drained chhana to a large plate. Knead with the heel of your palm for 6-8 minutes until it becomes a smooth, soft, and non-greasy dough.
- c.Add 1 tbsp all-purpose flour, 0.25 tsp salt, and 0.25 tsp sugar. Knead for another minute to combine well.
- d.Divide the dough into 12-14 equal portions and roll them into smooth, crack-free balls.
- e.Heat the vegetable oil in a kadai or deep pan over medium heat. Gently slide in the chhana balls and fry, turning them carefully, until they are evenly golden brown. Remove with a slotted spoon and set aside.
- f.In the same oil, fry the cubed potatoes until they are light golden. Remove and set aside.
- 3
Step 3
- a.Prepare the Gravy Base
- b.Remove the excess vegetable oil, leaving about 3 tbsp, or start fresh with 3 tbsp of mustard oil. Heat the mustard oil until it is fragrant and lightly smoking.
- c.Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds. Sauté for 30 seconds until they sizzle and release their aroma.
- d.Add the ginger paste and slit green chilies. Sauté for 1 minute until the raw smell of ginger disappears.
- e.Stir in the tomato puree. Add the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Cook this masala mixture for 5-7 minutes, stirring frequently, until it thickens and you see oil separating at the edges.
- 4
Step 4
- a.Simmer the Curry
- b.Add the fried potato cubes to the masala, along with 1 tsp salt and 1 tsp sugar. Mix gently to coat the potatoes.
- c.Pour in 2 cups of hot water and stir well. Bring the gravy to a boil.
- d.Cover the pan, reduce the heat to low, and simmer for 10-12 minutes, or until the potatoes are almost tender.
- e.Gently place the fried chhana dumplings into the simmering gravy. Do not stir vigorously. Nudge them gently to submerge.
- f.Cover and cook for another 5-7 minutes, allowing the dumplings to soften and absorb the flavors of the gravy.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Drizzle the ghee and sprinkle the garam masala powder over the curry. Give it a very gentle stir.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the Chhanar Dalna rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and the dumplings to become juicier.
- e.Serve hot with steamed rice, pulao, or luchi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-cream milk for the softest and most flavorful chhana.
- 2Kneading the chhana until it's completely smooth is the most crucial step for preventing the dumplings from breaking.
- 3Fry the dumplings on a steady medium flame. High heat will brown them too quickly, leaving the inside raw, while low heat can make them hard.
- 4Always add hot water to the gravy to maintain the cooking temperature and ensure a smooth consistency.
- 5Be extremely gentle when adding and stirring the dumplings in the gravy as they are very delicate.
- 6Letting the curry rest before serving is key. It allows the dumplings to soak up the gravy, making them incredibly soft and flavorful.
Adapt it for your goals.
Richer Gravy
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 VegetablesAdd Vegetables
Add 1/2 cup of green peas along with the potatoes for extra sweetness and texture.
Quick VersionQuick Version
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.
Jain VariationJain Variation
To make this Jain-friendly, simply omit the potatoes and ginger. You can use raw bananas as a substitute for potatoes.
Why this is on our healthy list.
Rich in Protein
The chhana (paneer) is an excellent source of high-quality dairy protein, which is vital for muscle building, cell repair, and overall body function.
Good Source of Calcium
Made from milk, chhana is rich in calcium and phosphorus, both of which are essential for maintaining strong bones and healthy teeth.
Aids Digestion
The use of traditional spices like ginger, cumin, and coriander is known to stimulate digestive enzymes, promoting better gut health and preventing indigestion.
Provides Energy
The combination of carbohydrates from potatoes and protein and fats from the chhana provides a balanced source of sustained energy.
Frequently asked questions
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.