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Soft, spongy paneer balls simmered in a rich, aromatic tomato and yogurt gravy. This classic Bengali curry is a festive delight, balancing sweet, savory, and spicy flavors perfectly.
For 4 servings
Prepare the Chhana (Fresh Paneer)
Knead and Form the Chhana Balls
Soft, spongy paneer balls simmered in a rich, aromatic tomato and yogurt gravy. This classic Bengali curry is a festive delight, balancing sweet, savory, and spicy flavors perfectly.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 611.18 calories per serving with 17.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Fry the Chhana Balls
Prepare the Gravy Base
Cook the Masala
Finish the Gravy and Simmer
Garnish and Serve
For a sattvic version, omit the onion and garlic pastes. Instead, use a paste of 1 tbsp poppy seeds (posto) and 8-10 cashews, and add 1/4 tsp of asafoetida (hing) to the hot oil with the whole spices.
Make it a heartier curry by adding 1 cup of small, par-boiled and lightly fried potato cubes to the gravy along with the chhana balls.
For a lower-fat option, arrange the chhana balls on a baking sheet and bake at 180°C (350°F) for 15-20 minutes, or until golden brown, instead of deep-frying.
For an even richer gravy, add 2 tablespoons of cashew paste along with the tomato puree.
Paneer (chhana) and yogurt are excellent sources of high-quality protein, which is essential for muscle repair, cell growth, and overall body function.
The significant amount of milk and yogurt in this dish provides a good dose of calcium, which is vital for maintaining strong bones and teeth.
Yogurt is a natural probiotic that promotes a healthy gut microbiome. Additionally, spices like ginger, cumin, and coriander are traditionally known to aid digestion and reduce bloating.
This dish offers a balanced mix of protein, fats, and carbohydrates, providing a source of sustained energy that keeps you feeling full and satisfied.
This usually happens for two reasons: either the chhana had too much moisture, or it wasn't kneaded long enough to become smooth. Ensure you drain the chhana well and knead it until it forms a soft, non-grainy dough.
While traditional Chhanar Kalia is made with fresh chhana, you can use store-bought paneer. Crumble it thoroughly and knead it with a little milk or water until it becomes a smooth dough before forming the balls. The texture will be slightly denser but still delicious.
To prevent curdling, always whisk the yogurt until it's completely smooth. Turn the heat to the absolute lowest setting before adding the yogurt, and stir continuously for a couple of minutes until it's fully incorporated into the masala.
Chhanar Kalia is a rich, festive dish. It is high in protein and calcium from the chhana (paneer) and yogurt. However, it is also high in fat and calories due to the deep-frying process and the use of oil and ghee. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Chhanar Kalia contains approximately 450-550 calories. The exact number can vary based on the fat content of the milk and the amount of oil absorbed during frying.
You can store leftover Chhanar Kalia in an airtight container in the refrigerator for up to 2-3 days. The chhana balls will absorb more gravy and become even softer upon reheating.
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