A lost recipe where curd cheese (chhena) is mashed up with spices, given a shape, pan-fried and cooked in a rich, spicy gravy
Prep Time45 minutesmins
Cook Time50 minutesmins
Resting Time15 minutesmins
Total Time1 hourhr50 minutesmins
Course: Main Course
Cuisine: bengali, Lost recipe
Keyword: Curd Cheese, Faux Meat Dish, India Lost Recipe, Paneer
Servings: 6people
Author: Samrat Roy Chowdhuri
Cost: ₹ 220
Equipment
Frying wok or kadai
Mixer Grinder
Chopping knife
Bowls for preparation
Ingredients
For the Curd Cheese or Chhana(chhena) Balls
1/2kgchhana (chhena) or curd cheeseYou can use paneer too
1tbspchickpea flour or sattuYou can use cornflour instead
1tspred chilli paste
2piecesgreen chilies, chopped finely
1tbspghee
salt to taste
2tbspoil for frying
For the gravy
3piecesmedium-sized onions
1tbspginger
1tbspgarlic
1piecetomato puree
1tspturmeric powder
1tbspred chili paste
1tspcumin powder
1tspcoriander powder
2tbsppoppy seedssoaked in water for 15 minutes
3tbspcashew nutssoaked in water for 15 minutes
2tbspraisins or kismissoaked in water for 15 minutes
1tbspmustard oilYou may use any other oil of your choice
2tbspghee
2piecesgreen chiliessliced in halves
1tbspsugar
salt to taste
water
Whole Garam Masala for Tempering Chhanar Kalia
3pieceswhole cardamom pods
5-6piecespeppercorns
3piecescloves
2inchcinnamon stick
2piecesbayleaf
Instructions
Make the Balls for Chhanar Kalia
If you are using chhana/chhena to make this dish, ensure that there is no water in it. The chhana needs to be dry so that you are able to give it a shape and fry it in oil
You can also use paneer instead of chhana/chhena. If you are using paneer, you need to crumble the paneer with your fingers
Put in the chopped green chillies, corn flour or sattu, ghee, red chilli paste and salt in the chhana/chhena
Mash properly with your palm. This process is very important and takes around 10 minutes.
Once done, cover and allow to rest for 15 minutes
Take part of the mixture in your hand, and using both of your palms make flat balls. Ensure that there are no visible cracks. If there are cracks, it might break when you fry
Take a wok and once hot, put in the oil
Once the oil starts smoking, reduce the flame to medium
One by one carefully drop the chhana balls in the pan and allow to fry for till each side is golden brown
Do this for all the chhana balls
Making the Kalia for Chhanar Kalia
In a mixer, make a paste of cashew nuts and poppy seeds
Make a paste of the onions in a mixer
Using a mixer, make tomato puree
Make a paste of ginger and garlic. Alternatively, you may use ginger-garlic paste from the market
In a wok, take mustard oil and ghee
Once hot, add all the items specified under whole garam masala and allow to cook till they release their aroma
Add the onion paste and cook till the color changes to brown
Add the ginger and garlic paste and cook until the raw flavor goes away
Add in the tomato puree and cook till oil starts floating
Add in the turmeric powder, cumin and coriander powder, red chili paste and cook for few minutes. If required, sprinkle water to avoid burning of the masala
Add the poppy seed and cashew paste and cook until water starts floating
Add water and allow to simmer
Add salt and sugar and check the seasonings
Chhanar Kalia - Assembly
Add the fried balls of chhana to the gravy
Add in the raisins
Allow to simmer for a couple of minutes on a low flame
Put off the flame and allow to rest for a few minutes
Carefully remove the chhana balls as they will have soaked the gravy and turned softer