Tofu Chhanar Dalna
A beloved Bengali vegetarian delicacy reinvented with tofu. Soft tofu cubes are simmered in a fragrant ginger-cumin gravy with hints of garam masala and ghee, capturing the soul of traditional chhanar dalna in a lighter, plant-based form. Serve with steamed rice for a comforting no-onion, no-garlic meal.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
Drain the tofu and gently press between paper towels or a clean kitchen cloth for 10 minutes to remove excess water. Cut into 1-inch cubes and set aside.
TIPFirm or extra-firm tofu works best — silken tofu will crumble in the gravy. - fry · ~10 min
Shallow fry the tofu and potatoes.
1.Heat 1 tbsp oil in a kadai over medium heat. Shallow fry tofu cubes until light golden on all sides (3-4 min). Remove and set aside.2.In the same pan, add 1 tbsp oil and fry the cubed potatoes until golden and nearly cooked through (5-6 min). Remove and set aside.TIPDon't crowd the pan — fry in batches if needed. Golden edges add texture that holds up in gravy. - temper · ~1 min
Temper the whole spices.
Add the remaining 1 tbsp oil to the same kadai. Once hot, add bay leaf, crushed cardamom, cinnamon stick, and cumin seeds. Let them crackle and turn fragrant (30 seconds).
- saute · ~8 min
Cook the ginger and tomato base.
1.Add the ginger paste to the tempered oil. Sauté for 1 minute until the raw aroma mellows.2.Pour in the fresh tomato puree. Add turmeric powder, red chili powder, cumin powder, and coriander powder.3.Cook the mixture, stirring frequently, until the oil separates from the sides and the raw tomato smell disappears (5-7 min).TIPCook the tomato puree patiently — undercooked tomatoes leave a raw, sour edge. Look for oil droplets on the surface. - simmer · ~10 min
Simmer the gravy with potatoes.
1.Pour in 1.5 cups of hot water, add salt and sugar, and stir well.2.Add the fried potatoes to the gravy. Bring to a gentle boil, then lower the heat.3.Cover and simmer for 10 minutes until the potatoes are fork-tender and the gravy thickens slightly.TIPHot water helps maintain the simmer and prevents the oil from seizing up. - simmer · ~5 min
Add the tofu and finish cooking.
Gently slide the fried tofu cubes into the simmering gravy. Cook uncovered for 5 minutes on low heat, letting the tofu absorb the flavors. The gravy should be medium-thick and coat the back of a spoon.
TIPStir gently with a spatula, not a spoon — tofu is delicate and can break. - garnish · ~2 min
Finish with garam masala and ghee.
Sprinkle garam masala on top and drizzle with ghee. Turn off the heat, cover, and let it rest for 2 minutes so the aroma infuses into the gravy.
TIPThat final ghee drizzle is the Bengali touch — it rounds out the spices and adds a silky finish. - serve
Serve hot with steamed rice.
Transfer to a serving bowl and serve immediately with plain steamed rice or luchi for a classic Bengali meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 10 minutes to remove excess water so it fries up golden and doesn't water down the gravy.
- 2Shallow-fry the tofu cubes until light golden on all sides — this creates a firm crust that holds its shape during simmering.
- 3Cook the tomato puree until oil separates from the masala — this eliminates raw sourness and builds a deep, rich base.
- 4Add hot water to the gravy to maintain a steady simmer and prevent the oil from separating or seizing.
- 5Stir the tofu gently with a spatula — a spoon can break the delicate cubes while they absorb the gravy.
- 6Let the dish rest for 2 minutes after adding ghee and garam masala so the aromas fully infuse into the gravy.
- 7This dish can be made ahead — the flavors deepen overnight; reheat gently with a splash of water if the gravy thickens.
Adapt it for your goals.
Vegan
Replace the ghee drizzle with a teaspoon of coconut oil or a neutral plant-based oil to make this dish completely vegan without losing the rich finish.
low oilLow-oil
Skip shallow-frying the tofu and potatoes — instead, bake them at 200°C for 15 minutes until golden, then add directly to the gravy to reduce oil while keeping texture.
higher proteinHigher-protein
Add a cup of boiled chickpeas or chana dal along with the potatoes for extra plant-based protein and a heartier texture.
nut basedNut-based
Stir in 2 tablespoons of cashew paste or almond paste at the end for a richer, creamier gravy reminiscent of Mughlai-style preparations.
Why this is on our healthy list.
Rich in Plant Protein
Tofu provides a complete source of plant-based protein, making this dish a satisfying main for vegetarians and vegans alike.
Ginger for Digestion
Fresh ginger paste not only flavors the gravy but also aids digestion and has natural anti-inflammatory properties.
Low in Saturated Fat
Using oil and a small amount of ghee keeps saturated fat moderate while still delivering authentic Bengali flavor.
Good Source of Potassium
Potatoes contribute potassium, which supports healthy blood pressure and muscle function.
Frequently asked questions
Silken tofu is too delicate and will crumble in the gravy. Stick with firm or extra-firm tofu for best results.
