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A rustic and flavorful curry from Odisha, featuring soft, freshly made cheese (chhena) simmered in a spicy and tangy tomato-onion gravy. This traditional dish is a delightful alternative to the usual paneer curries.
For 4 servings
Prepare the Chhena
Shape and Fry the Chhena
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A rustic and flavorful curry from Odisha, featuring soft, freshly made cheese (chhena) simmered in a spicy and tangy tomato-onion gravy. This traditional dish is a delightful alternative to the usual paneer curries.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 462.53 calories per serving with 14.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Gravy Base (Tadka)
Cook the Masala
Simmer and Finish the Curry
Add parboiled potato cubes or green peas to the gravy along with the chhena for a more wholesome curry.
For a richer, restaurant-style curry, add 2 tablespoons of cashew paste (made by blending soaked cashews) along with the tomato puree.
If you're short on time, you can substitute the homemade chhena with store-bought paneer. Cut the paneer into cubes and shallow fry until golden before adding to the gravy.
Increase the amount of green chilies and red chili powder, or add a teaspoon of freshly ground black pepper along with the other powdered spices.
Chhena is a high-quality protein source, essential for muscle repair, growth, and overall body function. A protein-rich diet helps in keeping you full and satisfied.
Made from milk, chhena is a good source of calcium and phosphorus, which are vital for maintaining strong bones and healthy teeth.
The spices used in the curry, such as ginger, cumin, and coriander, are known for their digestive properties. They can help stimulate digestive enzymes and improve gut health.
Chhena and Paneer are both fresh, unaged cheeses made from curdled milk. The main difference lies in their texture and preparation. Chhena is moist and crumbly, made by draining the whey without pressing it. Paneer is made by pressing the chhena under a heavy weight, which results in a firm, dense block that can be cubed. Chhena is softer and more delicate.
Chhena Tarkari can be a healthy dish as it's a great source of protein and calcium from the homemade cheese. However, the healthiness depends on the amount of oil used. To make it healthier, you can reduce the quantity of mustard oil used for frying and cooking.
One serving of Chhena Tarkari (approximately 310g) contains around 350-400 calories. The exact count can vary based on the fat content of the milk and the amount of oil used.
This can happen for a few reasons. The chhena might have been too moist, meaning it wasn't drained properly. Alternatively, it might not have been kneaded enough to form a cohesive dough. Ensure the chhena is well-drained and knead it just until it comes together smoothly. Also, be very gentle when stirring the curry after adding the chhena pieces.
The core ingredient, chhena, is dairy-based, so this specific recipe cannot be made vegan. However, you can create a similar style of curry by replacing the chhena with firm tofu that has been pressed and shallow-fried.
Leftover Chhena Tarkari can be stored in an airtight container in the refrigerator for up to 2-3 days. The chhena will absorb more gravy upon resting, making it even more flavorful. Reheat gently on the stovetop or in the microwave before serving.