🇮🇳 Indian Vegetarian

Chhanar Dalna

Name: Chhanar Dalna
Prep time: 22 min
Cook time: 37 min
Total time: 59 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 250 g, cubed Paneer; 2, finely chopped Onion; 3, chopped Tomato; 2-inch piece Ginger; 2, slit Green Chili; 3 tbsp Ghee; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1/4 cup Cashews; 1 tsp Red Chili Powder

🇮🇳 Indian

Bengali paneer dumplings in ginger-ghee gravy, niramish feast dish. Slow-built masala, soft centres and a gravy that clings to the spoon. Best with buttered rotis and a cold kachumber salad.

Prep 22 min Cook 37 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Paneer250 g, cubed
Onion2, finely chopped
Tomato3, chopped
Ginger2-inch piece
Green Chili2, slit
Ghee3 tbsp
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Cashews1/4 cup
Red Chili Powder1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Soften the onions over medium heat till they slump and turn bronze at the edges.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Turn the paneer through the masala with the ginger, add warm water and bring to a gentle simmer.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: নিরামিষ ছানার ডালনা রেসিপি রেস্টুরেন্ট স্টাইলে | chanar dalna recipe in bangla | Atanur Rannaghar · on YouTube