Chhanar Dalna Recipe: A Traditional Bengali Paneer Curry

Want to try a delicious Bengali vegetarian dish at home? Chhanar Dalna is a traditional Bengali curry made with soft chhana (fresh cottage cheese), potatoes and aromatic spices.

This comforting dish is perfect for lunch or dinner. Pair it with steamed rice, luchi or roti for a satisfying Bengali meal.

With Param Dairy Paneer, you can prepare this Bengali-inspired recipe easily in your own kitchen.

What Is Chhanar Dalna?

Chhanar Dalna is a popular Bengali-style vegetarian curry. It combines soft pieces of chhana with potatoes in a lightly spiced tomato-based gravy.

Chhana is fresh cheese made by curdling milk. It is widely used in Bengali cooking, from savoury curries to traditional sweets.

You can use Param Dairy Paneer as a convenient alternative to fresh chhana for this recipe.

Ingredients You'll Need

Preparation time: 15 minutes
Cooking time: 25–30 minutes
Servings: 3–4 people

• 250 g Param Dairy Paneer

• 2 medium potatoes, cut into pieces

• 2 tomatoes, finely chopped

• 1 teaspoon ginger paste

• 1–2 green chillies

• 1 teaspoon cumin seeds

• 1 bay leaf

• ½ teaspoon turmeric powder

• 1 teaspoon cumin powder

• ½ teaspoon coriander powder

• ½ teaspoon garam masala

• 2 tablespoons mustard oil

• Salt to taste

• Water as needed

• 1 teaspoon ghee (optional)

How to Make Chhanar Dalna

Step 1: Prepare the paneer and potatoes

Cut the Param Dairy Paneer into medium-sized cubes.

Heat some mustard oil in a pan and lightly fry the potatoes with a little turmeric and salt. Remove and keep aside.

You can lightly fry the paneer too, or add it directly to the gravy for a softer texture.

Step 2: Prepare the masala

Heat mustard oil in a kadai. Add the bay leaf and cumin seeds.

Add ginger paste and green chillies. Cook for a few seconds, then add the chopped tomatoes, turmeric, cumin powder, coriander powder and salt.

Cook until the tomatoes soften and the spices release their aroma.

Step 3: Cook the potatoes

Add the fried potatoes to the masala and mix well.

Pour in 1–1½ cups of water. Cover and cook until the potatoes become tender.

Step 4: Add the paneer

Gently add the paneer cubes to the gravy.

Simmer for 3–5 minutes so the paneer absorbs the flavours. Avoid cooking it for too long to help maintain its soft texture.

Step 5: Garnish and serve

Sprinkle garam masala over the curry. Add a teaspoon of ghee for extra aroma, if desired.

Your Bengali-style Chhanar Dalna is ready!

Serve it hot with steamed rice, luchi or roti.

Why Use Param Dairy Paneer?

Paneer is a versatile dairy ingredient that works well in traditional Indian recipes.

• Easy to use: Makes everyday cooking more convenient.

• Versatile: Suitable for curries, snacks and many vegetarian dishes.

• Provides protein and calcium: Paneer can contribute these nutrients to a balanced diet.

• Perfect for family meals: Its mild flavour pairs well with different spices and ingredients.

For exact nutritional values, check the information provided on the product packaging.

What Goes Well with Chhanar Dalna?

Complete your Bengali meal with these delicious pairings:

• Steamed rice: A classic Bengali combination.

• Luchi: Perfect for a special lunch.

• Roti: A simple everyday option.

• Mishti Doi: A traditional Bengali dessert to finish your meal.

Frequently Asked Questions

1. Can I use paneer instead of fresh chhana?

Yes. Param Dairy Paneer can be used as a convenient alternative, although its texture may differ slightly from freshly prepared chhana.

2. Can I make Chhanar Dalna without onion and garlic?

Yes. You can prepare it with ginger, tomatoes and spices without using onion or garlic.

3. How do I keep paneer soft?

Avoid frying it for too long. Add it towards the end of cooking and simmer gently.

4. Is Chhanar Dalna vegetarian?

Yes. This recipe is vegetarian and uses paneer, potatoes, tomatoes and spices.