Tofu Chhanar Dalna
A delicious vegan twist on a Bengali classic! Crumbled tofu and tender potatoes are simmered in a fragrant, subtly spiced tomato-ginger gravy. This comforting curry pairs perfectly with steamed rice or luchis for a wholesome meal.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Tofu and Pastes
- b.Press the tofu block for at least 20 minutes to remove excess water. Once pressed, crumble it with your hands into small, uneven pieces resembling chhana (paneer).
- c.While the tofu is pressing, drain the soaked cashews and blend them with 2-3 tablespoons of water into a very smooth paste. Set aside.
- d.Peel the potatoes and cut them into 1-inch cubes.
- 2
Step 2
- a.Fry Tofu and Potatoes
- b.Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's lightly smoking.
- c.Carefully add the crumbled tofu and shallow-fry for 5-7 minutes, stirring occasionally, until it turns a light golden brown. Do not over-fry. Remove with a slotted spoon and set aside.
- d.In the same pan, add the cubed potatoes. Fry for 8-10 minutes, stirring, until they are golden brown on all sides and about 80% cooked. Remove and set aside with the tofu.
- 3
Step 3
- a.Temper Spices and Sauté Aromatics
- b.Add the remaining 2 tablespoons of oil to the pan. Once hot, add the bay leaf, dried red chilies, cinnamon stick, green cardamoms, cloves, and cumin seeds.
- c.Allow the spices to sizzle for about 30 seconds until they become fragrant.
- d.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- e.Add the ginger paste and garlic paste. Cook for another minute, stirring continuously, until the raw aroma disappears.
- 4
Step 4
- a.Build the Gravy Base
- b.Add the tomato puree to the pan. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the masala at the edges.
- c.Reduce the heat to low. Add all the powdered spices: turmeric, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to cook the spices without burning them.
- d.Stir in the prepared cashew paste and salt. Cook for 2-3 minutes, stirring constantly to prevent the paste from sticking to the bottom of the pan.
- 5
Step 5
- a.Simmer the Curry
- b.Return the fried tofu and potatoes to the pan. Gently mix everything to coat the tofu and potatoes evenly with the masala.
- c.Pour in 2 cups of hot water. Add the sugar and slit green chilies. Stir well to combine.
- d.Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fully tender and the gravy has reached your desired consistency.
- e.Turn off the heat. Sprinkle the garam masala over the curry and give it a final gentle stir.
- 6
Step 6
- a.Rest and Serve
- b.Let the dalna rest, covered, for 5-10 minutes. This allows the flavors to meld together beautifully.
- c.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, roti, or traditional Bengali luchi.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is critical. Wet tofu will steam instead of fry, preventing it from developing the correct texture and flavor.
- 2Using mustard oil provides the most authentic Bengali flavor, but any neutral vegetable oil can be used as a substitute.
- 3The pinch of sugar is a key element in Bengali cooking; it balances the tanginess of the tomatoes and rounds out the flavors.
- 4For a richer, creamier gravy, you can add a tablespoon of coconut milk or fresh cream towards the end of the cooking process.
- 5If the gravy becomes too thick while simmering, add a splash of hot water to adjust the consistency.
Adapt it for your goals.
Richer Gravy
Add 1-2 tablespoons of fresh cream or full-fat coconut milk at the end of cooking for a creamier, more decadent texture.
Add VegetablesAdd Vegetables
Incorporate 1/2 cup of green peas or small cauliflower florets along with the potatoes for added nutrition and texture.
Traditional VersionTraditional Version
For the classic 'Chhanar Dalna', replace the crumbled tofu with an equal amount of homemade or store-bought crumbled paneer (chhana).
No Onion/GarlicNo Onion/Garlic
For a satvik version, omit the onion and garlic. Add a pinch of asafoetida (hing) to the hot oil during tempering and slightly increase the amount of ginger paste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tofu is an excellent source of complete plant-based protein, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Aids Digestion
Spices like ginger, cumin, and coriander are traditionally known for their digestive properties. They can help stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Source of Antioxidants
The use of tomatoes, onions, garlic, and various spices like turmeric provides a rich source of antioxidants that help combat oxidative stress and inflammation in the body.
Heart-Healthy Fats
Mustard oil and cashews provide beneficial monounsaturated and polyunsaturated fats. When consumed in moderation, these fats can help improve cholesterol levels and support cardiovascular health.
Frequently asked questions
A single serving of Tofu Chhanar Dalna (approximately 400g) contains an estimated 350-400 calories. This can vary based on the amount of oil used and the size of the potatoes.