Name: Odia Chhena Tarkari
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Paneer, Crumbled and kneaded into balls, or cut into cubes; 1 Potato, peeled and cubed; 1½ tbsp Mustard Oil, for authentic flavor; 1 Tomato, pureed; ½ inch Ginger, grated; ½ tsp Cumin Seeds; ½ Indian Bay Leaf; 1 Green Cardamom, crushed; ½ inch Cinnamon Sticks; ¼ tsp Ground Turmeric; ½ tsp Kashmiri Chili Powder; ½ tsp Ground Coriander; ¼ tsp Roasted Cumin Powder; ¾ tsp Salt, to taste; ¾ cup Water; 1 tbsp Coriander Leaves, chopped

55 mintotal

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Heat a minor portion of the mustard oil in a pan until it reaches smoking point. Fry the potato cubes expertly until they develop a crisp golden-brown layer. Remove, drain, and keep aside securely.
In the residual oil of the very same pan, lightly fry the paneer cubes (or formed chhena balls) until they exhibit a soft, light golden hue. Remove delicately and set aside.
Add the rest of the mustard oil to the pan. Add the cumin seeds, bay leaf, cardamom and cinnamon. Let the whole spices splutter and scent the fat.
Add the grated ginger and sauté vigorously for exactly one minute to eliminate rawness. Subsequently, incorporate the tomato puree, turmeric, red chilli powder, and coriander powder.
Cook the spice base thoroughly over medium heat until it reduces well and the oil separates clearly at the edges, which tells you the masala is properly roasted.
Introduce the fried potatoes, the measured salt, and the water. Cover the vessel tightly and simmer until the potatoes reach an 80% doneness.
Gently deposit the fried paneer into the bubbling sauce. Cover and simmer respectfully for another 5-7 minutes, ensuring the porous paneer or chhena profoundly absorbs the flavorful gravy.
5–7 min
Sprinkle the roasted cumin powder and the freshly chopped coriander uniformly over the dish just before terminating the heat. Serve hot.

How to tell it's done

Soft, spongy paneer and tender potatoes in a vibrant, thin yet flavourful tomato-ginger broth.

Getting it right

Tip

Authentic Odia Chhena Tarkari is made without onion and garlic, relying on ginger and roasted cumin for its distinct aroma.

What to serve it with

Pairs exceptionally well with simple Rice or soft Puris during festive meals.

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Ingredients