Chhanar Kalia

Name: Chhanar Kalia
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: bengali
Ingredients: 2 l milk (full fat, for making chhana); 3 tbsp lemon juice (for curdling milk); 0.5 cup water (for rinsing chhana); 0.5 cup yogurt (whisked until smooth); 1 tsp ginger paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 tsp sugar; 1 pinch salt; 2 tbsp ghee; 3 pcs green cardamom (lightly crushed); 1 inch cinnamon stick; 3 pcs cloves; 1 pcs bay leaf; 1 pinch cumin seeds; 1 pcs onion (medium, ground to a paste); 1 pcs tomato (medium, pureed); 1 pinch garam masala; 1 tbsp raisins; 1 tbsp cashew nuts (split)

RATING

4.6/5(145)

TASTE SCORE

8/10

Soft, pillowy fresh cottage cheese chunks gently simmered in a rich, aromatic Bengali yogurt-based gravy. This festive dish from Bengal combines the lightness of homemade chhana with warm whole spices like cinnamon, cardamom, and cloves, creating a comforting curry with subtle sweetness and a delicate tang.

PREP

25m

COOK

35m

SERVES

1 KATORI

433 cal

SERVINGS

METHOD · 12 STEPS

prep · ~20 min
Make the chhana.
Bring milk to a boil in a heavy pot. Reduce heat, add lemon juice gradually while stirring until milk curdles completely. Pour through a muslin cloth, rinse with water to remove lemon flavor, and hang for 15 minutes to drain excess whey.
TIPMake sure the milk is boiling before adding lemon juice for the best curdling.
knead · ~5 min
Knead the chhana.
Transfer the drained chhana to a flat surface and knead with the heel of your palm for 5 minutes until smooth and soft. Divide into 12 equal portions and shape into flat rectangular patties.
TIPKneading is key — it gives the chhana a soft, cohesive texture that holds up in the gravy.
fry · ~5 min
Lightly fry the chhana patties.
Heat 1 tbsp ghee in a kadai over medium heat. Place the chhana patties gently and fry for 1-2 minutes on each side until light golden spots appear. Remove and set aside.
TIPDon't over-fry — the patties should remain soft inside. Just a light golden crust.
prep · ~7 min
Prepare the onion paste.
Boil the onion in a small pan with water for 5 minutes, then drain and grind to a smooth paste. Set aside.
mix · ~2 min
Mix yogurt with spices.
Whisk the yogurt with turmeric powder, red chili powder, cumin powder, sugar, and salt until smooth. Keep aside.
TIPBring yogurt to room temperature to prevent curdling when added to hot gravy.
temper · ~1 min
Bloom the whole spices.
Heat 2 tbsp ghee in the same kadai. Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
TIPThe ghee should be medium-hot — the spices should sizzle but not burn.
saute · ~7 min
Cook the onion paste.
Add the boiled onion paste and ginger paste. Sauté on medium heat for 5-7 minutes, stirring frequently, until the paste turns light golden and the raw smell disappears.
saute · ~5 min
Add tomato puree and cook the masala.
Add the tomato puree and cook for 4-5 minutes until the masala thickens and ghee starts to separate from the sides.
TIPCook the masala low and slow — this step builds the deep flavor of the gravy.
simmer · ~8 min
Add yogurt mixture and simmer.
Reduce heat to low. Add the spiced yogurt mixture, stirring continuously for 2-3 minutes until blended. Add 3/4 cup water, bring to a gentle simmer, and cook for 5 minutes.
TIPKeep heat low and stir constantly after adding yogurt to prevent splitting.
simmer · ~7 min
Add fried chhana and finish.
Gently add the fried chhana patties, raisins, and cashew nuts to the gravy. Simmer on low heat for 5-7 minutes so the patties absorb the flavors. Sprinkle garam masala on top and turn off the heat.
TIPDon't stir roughly — the soft chhana patties can break apart.
rest · ~5 min
Rest before serving.
Cover and let the dish rest for 5 minutes so the flavors meld together.
TIPThis dish tastes even better after 30 minutes of resting.
garnish
Garnish with a sprinkle of garam masala and serve 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
Knead the chhana until completely smooth to prevent crumbling in the gravy.
2
Fry the chhana patties just until golden spots appear; over-frying makes them rubbery.
3
Always whisk yogurt at room temperature to reduce the risk of curdling.
4
Stir the yogurt mixture continuously on low heat after adding it to the gravy.
5
Let the dish rest for 30 minutes after cooking for deeper flavor infusion.
6
Use a heavy-bottomed pan to avoid scorching the milk-based gravy.
7
Boil the onion before grinding to soften its sharpness for a sweeter gravy.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace milk and lemon juice with firm tofu (pressed, sliced, and pan-fried) and use coconut yogurt in the gravy with an extra teaspoon of lemon juice for tang.

nut free

Nut-free

Skip the cashews and replace with sunflower seeds or pumpkin seeds for a similar texture without nuts.

lower fat

Lower-fat

Use skim milk for the chhana and replace the ghee with a neutral oil; the gravy will be lighter but still flavorful.

with vegetables

With vegetables

Add small florets of blanched cauliflower or diced potatoes along with the chhana patties for extra heft and texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Homemade chhana is packed with milk protein (casein and whey), making this dish a great source of satiating protein that supports muscle health.

✓

Rich in Probiotics

The yogurt-based gravy introduces live beneficial bacteria that aid digestion and gut health when the yogurt is fresh and not overheated.

✓

Good Source of Calcium

Milk-based chhana provides a natural dose of calcium, essential for strong bones and teeth.

✓

Anti-Inflammatory Spices

Turmeric, ginger, and cinnamon in the gravy offer natural anti-inflammatory compounds like curcumin and gingerol.

QUESTIONS?

Frequently asked questions

Yes, but the texture will be firmer and less pillowy. Use fresh, soft paneer, and slice it into thin patties. Skip the kneading step, but still fry lightly.