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Bengali Chhanar Kalia

Nisha's picture
Ingredients
  Paneer 450 Gram
  Potatoes 4 Medium, cubed
  Ghee 3 Tablespoon
  Bay leaf 2
  Ginger paste 1 Tablespoon
  Turmeric paste 1 Teaspoon
  Asafoetida 1 Teaspoon
  Red chili paste 1 Teaspoon
  Cloves 2
  Cardamom 2
  Cinnamon piece 1 Inch
  Sugar 1⁄2 Teaspoon
  Curd 5 Tablespoon, well beaten
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Chopped coriander 2 Tablespoon
Directions

Shallow fry potatoes and paneer. Drain well and set aside. Heat ghee and fry the bay leaf, then add ginger and cook well. Add turmeric paste, asofoetida and red chilli paste and cook well. Add potatoes and simmer well. Make a masala paste of cloves, cardamom and cinnamon. Add salt, sugar, garam masala paste and cook well. Add water, cover and cook till potatoes are done. Add curd, water as needed. Mix well and add paneer cubes to it and simmer well. Check the seasoning and adjust accordingly. Add coriander leaves for garnishing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Bengali
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Curried
Dish: 
Dry Curry
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Chana
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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