“Chhanar Dalna”
is a popular Bengali vegan dish. Though most Bengalis are hard core non-vegetarians,
some of our vegetarian dishes are such a rage that they offer a stiff
competition to the more popular bong fish and meat preparations. Chhanar Dalna is
one such signature dish.
What is Chhana? The widespread belief
is that Chhana is the bong expression for Paneer. It is to an extent, but with
a distinct difference in taste and texture! Both chhana and paneer are curd
cheese made by adding lemon juice to milk. Chhana is more soft and moist in
nature. Chhana when hard-pressed turns into paneer. In Kolkata chhana is
available in some select stores, but can easily be prepared at home as well. I
personally prefer the homemade version.
Chhanar Dalna is a pure vegan dish.
In Bengal even onion and garlic are considered to be non vegetarian. So
basically the gravy is prepared with tomato, ginger and spices only. But here I
have gone for the onion-ginger gravy as my children are not very fond of gravy
without onion. It is aptly said “aap ruchi khana”!
Cooking
time: ½ hour.
Preparation
time: 1 hour (approximately)
Total time:
1 ½ hour
Ingredients:
For making
chhana:
1. Full
cream milk... 2
2. Lemon
juice of 1 lemon or vinegar... 3-4 tbsp
Gravy:
1. Onion...
2
2. Ginger
paste... 2 tsp
3.
Tomato.... 2
4. Turmeric
powder... ½ tsp
5. Red chili powder... ½ tsp
6. Kashmiri
red chili powder: ½ tsp
7. Roasted
cumin powder.... ½ tsp
8. Bengali
garam masala powder... ½ tsp
9. Bay
leaves...2
10. Potato...
1 large
11. Salt...
according to taste
12. Sugar...
¼ tsp
13. Ghee...
1 tsp
METHOD:
1. Pour milk in a large vessel. When
it comes to a boil reduce heat and add lemon juice /vinegar slowly while
stirring constantly. Within a minute the milk will start curdling and water
gets separated. Strain the water out and place the entire residue in a muslin
cloth and tie a knot to close the cloth from all sides. Place it on a flat surface
and put a heavy weight on top of it for 10-15 minutes. What you get is Chhana.
2. Take out the chhana from the cloth
and mash it lightly. Make round balls. Take a non stick pan and shallow fry the
chhana balls till light golden brown. Chhana balls are ready for chhanar dalna.
Chhanar Dalna:
1. Cut potatoes in medium cubes. Chop
onion, ginger and tomatoes roughly.
.
2. Put oil in a wok. Fry onion and
ginger till light brown.
3. Add tomatoes and cook on low flame
for 1-2 minutes.
4. Let this mixture cool. Put it in a
mixer and make a paste with 1 tbsp of water.
5. Take 2 tbsp of oil. Add this
paste.
6. Add all the powdered spices other
than garam masala. Mix it well.
7. Add sugar and salt.
8. Add 2 cups of water and fried
potatoes and boil it on slow flame for 10 minutes approximately with a lid to
cover the wok.
9. Add garam masala and ghee.
10. Add the chhana balls and simmer
for 2 minutes. Switch off the gas.
11. Serve hot with luchi, poori or
steamed rice.... this delicacy tastes heavenly with or without anything.
1. Use chhana and not paneer to get
the authentic taste. Use of paneer may change the taste altogether.
2. When making without onion...
After adding oil to the wok, add whole cumin,
bay leaves. Then add chopped tomatoes. Mix little water to the dry masalas
before adding tomatoes. Mix well with the tomatoes. Cook on slow flame till
tomatoes separate oil. Add sugar and
salt. Add fried potatoes. Pour 2 cups of water. Cover with a lid and cook on
slow flame for about 10 minutes.
3. Bengali garam masala... I use only
small cardamom and cinnamon. It gives a very soothing flavor to the gravy.
4. Adding sugar is optional....but this
dish tastes better when it is mildly sweet.
5. Add chhana balls to the gravy just
few minutes before serving and boil on slow flame only for 3-4 minutes
otherwise it may crack as it is very soft from inside.
Chhanar Dalna is a signature as well
as a customary dish in Bengali cuisine. The soft chhana balls made out of fresh
milk melts in the mouth after absorbing the gravy. It is certainly a good
vegetarian option and a substitute for paneer dish.
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