Name: Bengali Chhenar Dalna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Paneer, cut into thick squares; 1 Potato, peeled and cut into large chunks; ½ Tomato, pureed; ¾ inch Ginger, made into a fine paste; ½ Indian Bay Leaf; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Ground Cumin; ½ tsp Kashmiri Chili Powder; ¼ tsp Garam Masala, preferably Bengali gorom moshla (cardamom, clove, cinnamon); 1 tbsp Ghee, adds the signature richness; 1 tbsp Mustard Oil, for frying and base cooking; ¾ cup Water, warm; ½ tsp Salt

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Heat mustard oil in a pan until it smokes, then lower the heat. Lightly fry the paneer squares until just golden. Remove and immediately soak them in warm water to keep them soft.
In the same oil, fry the potato chunks until golden and slightly tender. Remove and keep aside.
Add bay leaf and cumin seeds to the remaining oil. Let them splutter. Add the ginger paste and sauté for a minute.
Make a wet paste of turmeric, cumin powder, and Kashmiri chilli powder with a splash of water. Add this to the pan along with tomato puree.
Cook the masala on medium heat until oil starts separating. Add the fried potatoes, salt, and the measured warm water.
Cover and simmer until the potatoes are completely cooked and soft (about 8-10 minutes).
8–10 min
Drain the paneer from the water and gently add it to the boiling gravy. Simmer for 2 minutes so the paneer absorbs the flavor.
2 min
Finish by stirring in garam masala and ghee. Turn off the heat.

How to tell it's done

Spongy, succulent cottage cheese blocks and floury potatoes floating in a light, fragrant, slightly soupy golden broth.

Getting it right

Tip

Soaking fried paneer in slightly salted warm water prevents it from becoming rubbery. It ensures the paneer remains sponge-like and absorbs the gravy beautifully.

What to serve it with

Traditionally served with Luchi (Bengali fried flatbread) or hot Basmati Rice.

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