CottageCheese Dumplings Curry or Chhanar Dalna

Chhanar Dalna (ছানার ডালনা রেসিপি) is one of my favourite dishes. It’s a cottage cheese dumplings curry and gets done in no time at all.

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The soft chhena balls in curry just melt in the mouth. As a kid I would often wonder how my grandma and Ma made them so light and spongy. Now, I make them too.

This simple recipe is a joy to make and uses readily available ingredients. Whether it’s for an every day meal or a special occasion, this dish fits right in.

Try the cottage cheese dumplings in curry sauce and let me know how it turned out.

Click the link below for the video:

Cottage Cheese Dumplings Curry                   Serves 4

Ingredients:

FOR THE DUMPLINGS

Cottage cheese/Paneer – 250g

Garam Masala powder – ½ tsp

Coriander powder – ½ tsp

Salt – to taste

Plain flour – 1 to 2 tblsp

Oil – for shallow frying

FOR THE GRAVY

Cinnamon stick – 1

Cumin seeds – ½ tsp

Tomato paste – ½ cup

Ginger grated or paste – 1 tsp

Green chili – 1

Coriander leaves chopped – 1 tblsp

Garam Masala powder – to sprinkle on top

Ghee – 1 tsp

Salt – to taste

Sugar – 1 tsp

SPICE PASTE

Coriander powder – 1 ¼  tsp

Cumin powder – ½ tsp

Chaat Masala powder – ½ tsp

Garam Masala powder – ½ tsp

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Method:

1.    FOR THE DUMPLINGS: Crumble and mash up the cheese with your hand till it becomes smooth. Add in the rest of the ingredients (except oil) and mix well.

2.    Divide the dough into equal portions and form smalls balls. Flatten them slightly and keep aside. Once they are done keep them in the fridge for 20 mins to set.

3.    After resting them shallow fry the dumplings in hot oil till they get a golden brown colour. Drain and keep aside.

4.    To make the SPICE PASTE, add all the ingredients into a bowl and add in about ½ cup of water to make a smooth paste. Keep aside.

5.    Reduce the oil (used for frying) in the wok to about 1 ½ tblsp. Temper it with the cinnamon stick and cumin seeds.

6.    Add in the prepared SPICE PASTE followed by the tomato paste and cook till the oil starts separating. Add in the grated ginger and cook for a minute.

7.    Add in the green chilli. Season with salt and a bit of sugar. Pour in a cup of water. Mix well and bring it to a boil.

8.    Lower the heat and add in the fried cottage cheese dumplings. Cook for a minute on low heat. Finish with a tsp of ghee on top. Sprinkle some garam masala and turn off the heat. Rest in the wok for at least 5 mins before transferring to the serving bowl.

9.    Sprinkle some chopped coriander leaves on top and serve with rice or paratha.

© Rinki’s Kitchen