chanar dalna recipe | niramish chanar dalna | bengali paneer curry

Chanar dalna recipe with step by step pics. Vegetarian Bengali cuisine has many delicacies. This chanar dalna is one of them. Basically its a complex flavoured delicious curry made with fresh paneer and potatoes. In the recipe the paneer and potatoes are fried first and then added to the gravy. This is also a no onion no garlic recipe and also called as Niramish chanar dalna.

Paneer and potatoes are a combination which pair very well with each other in a dry sabzi or a curry recipe. To add more flavor and taste to the dalna, I have added some fresh green peas. Though peas can be skipped. The recipe is similar to the Aloo phulkopir dalna recipe i have shared earlier.

chanar dalna recipe

This recipe of chana dalna takes some more time as the paneer and potatoes are fried first. If you do not want to fry them, then add the potatoes to the gravy and cook them first. Once the gravy is done, then add paneer. Mix and switch off flame.

The taste of this Bengali paneer and potato curry is very different from the North Indian Aloo paneer curry or Aloo matar paneer.

You can serve chanar dalna hot or warm with poori, luchi or roti.

Few more tasty recipes for you!

  1. Dum aloo
  2. Potato curry
  3. Matar paneer
  4. Paneer butter masala
STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chanar Dalna

5 from 1 vote
Chanar dalna is a delicious curry made with fresh cottage cheese and potatoes. This is also a no onion no garlic recipe and also called as niramish chanar dalna.
chanar dalna recipe, niramish chanar dalna, bengali paneer curry recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:bengali
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

for frying paneer and potatoes

  • 3 tablespoons mustard oil
  • 1 large potato - chopped in small cubes or 175 grams potatoes
  • 200 grams paneer - chopped in cubes

for bengali garam masala

  • 2 inch cinnamon
  • 4 cloves
  • 2 green cardamoms

for masala paste

  • 2 teaspoons roughly chopped ginger
  • 1 teaspoon chopped green chili
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri red chilli powder
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 3 to 4 tablespoons water for grinding

for chanar dalna gravy

  • 1 tej patta (indian bay leaf)
  • ½ teaspoon cumin seeds
  • 160 grams tomatoes or ¾ cup finely chopped tomatoes
  • salt as required
  • cup green peas - optional
  • ¾ to 1 cup water or add as required
  • ½ to 1 teaspoon sugar or add as per taste
  • 1 to 2 teaspoons ghee (clarified butter)

Instructions

preparation for chanar dalna

  • In a dry grinder or coffee grinder take 2 green cardamoms, 2 inch cinnamon and 4 cloves. If using cassia cinnamon then use 1 inch of it.
  • Grind to a fine powder. You can also crush these spices in a mortar-pestle. Remove the masala and keep aside.
  • In the same grinder add 2 teaspoons roughly chopped ginger and 1 teaspoon chopped green chilies.
  • Also add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, 1 teaspoon cumin powder and 1 tablespoon coriander powder.
  • Add 3 to 4 teaspoons water and grind to a smooth paste. Do not add too much water as then the paste will splutter.

frying paneer and potatoes

  • On a low to medium flame heat 3 tablespoons mustard oil in a kadai or pan and let it come to its smoking point. 
  • Reduce the flame and then add 1 large potato which have been chopped in small cubes.
  • Stir and begin to pan fry the potatoes till you see golden spots on the edges and the potatoes are almost cooked.
  • In the same pan add 200 grams paneer, which have been chopped in cubes. pan fry paneer on medium flame.
  • When one side is light golden, turn over each paneer and fry the second side. Fry till the paneer pieces are light golden. Do not fry paneer for too long as then they become hard.
  • Remove the fried paneer and keep in lukewarm water. This helps the paneer to remain soft.

making chanar dalna

  • Now in the same pan, some oil will be left. Add 1 small to medium tej patta and ½ teaspoon cumin seeds. Saute till the cumin seeds crackle. If you want you can add 1 tablespoon more mustard oil.
  • Now add the ground ginger+green chili+spice powders paste. Be careful as the paste can splutter.
  • Mix very well and saute this mixture on a low to medium flame. Sauté till you see oil releasing from the sides and the color of the masala has changed.
  • Now add ¾ cup finely chopped tomatoes and mix well.
  • Begin to sauté tomatoes on a medium-low to medium flame.
  • In case the tomatoes mixture looks dry, then sprinkle some water and continue to sauté.
  • Sauté till the tomatoes soften, become pulpy and you see a bit of oil releasing from the sides.
  • Add ⅓ cup green peas. Also add salt as per taste. Adding green peas is optional. mix and sauté for a minute.
  • Next add ¾ to 1 cup water or add as required. The gravy is thick, so for more gravy you can add more water. mix very well.
  • Cover pan with lid and simmer on medium-low flame for 15 to 16 minutes or till the peas are cooked and tender.
  • Do check in between and if the curry looks dry then you can add some water.
  • Simmer till the peas are cooked well.
  • Now add the fried potatoes and mix very well.
  • Add ½ to 1 teaspoon sugar or add as per taste.
  • Cover pan and simmer for 2 to 3 minutes. the potatoes will be cooked by now.
  • Add the ground bengali garam masala. Mix well and switch off flame.
  • Add 1 to 2 teaspoons ghee and mix again.
  • Now add the paneer cubes and mix again.
  • Serve chanar dalna hot or warm with poori, luchi or roti.

Nutrition Info (approximate values)

Nutrition Facts
Chanar Dalna
Amount Per Serving
Calories 302 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 33mg11%
Sodium 330mg14%
Potassium 387mg11%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 2g2%
Protein 10g20%
Vitamin A 529IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 20mg24%
Vitamin E 1mg7%
Vitamin K 14µg13%
Calcium 295mg30%
Vitamin B9 (Folate) 24µg6%
Iron 3mg17%
Magnesium 29mg7%
Phosphorus 43mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make chanar dalna recipe

A) preparation:

1. In a dry grinder or coffee grinder take 2 green cardamoms, 2 inch cinnamon and 4 cloves. If using cassia cinnamon then use 1 inch of it.

making chanar dalna recipe

2. Grind to a fine powder. You can also crush these spices in a mortar-pestle. Remove the masala and keep aside.

making chanar dalna recipe

3. In the same grinder add 2 teaspoons roughly chopped ginger and 1 teaspoon chopped green chilies.

making chanar dalna recipe

4. Also add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chilli powder, 1 teaspoon cumin powder and 1 tablespoon coriander powder.

making chanar dalna recipe

5. Add 3 to 4 teaspoons water and grind to a smooth paste. Do not add too much water as then the paste will splutter when frying it.

making chanar dalna recipe

Frying paneer and potatoes to make chanar dalna

6. On a low to medium flame heat 3 tablespoons mustard oil in a kadai or pan and let it come to its smoking point. Though I prefer mustard oil, but you can use any other oil. Reduce the flame and then add 1 large potato which have been chopped in small cubes.

potatoes for making chanar dalna recipe

7. Stir and begin to pan fry the potatoes.

potatoes for making chanar dalna recipe

8. Stir often when frying potatoes so that they get cooked evenly.

potatoes for making chanar dalna recipe

9. fry till you see golden spots on the edges and the potatoes are almost cooked.

potatoes for making chanar dalna recipe

10. Remove with a slotted spoon. Place on kitchen paper towels.

potatoes for making chanar dalna recipe

11. In the same pan add 200 grams paneer, which have been chopped in cubes.

paneer for making chanar dalna recipe

12. Pan fry paneer on medium flame.

paneer for making chanar dalna recipe

13. When one side is light golden, turn over each paneer and fry the second side. fry till the paneer pieces are light golden. Do not fry paneer for too long as then they become hard.

paneer for making chanar dalna recipe

14. Remove the fried paneer and keep in lukewarm water. This helps the paneer to remain soft.

paneer for making chanar dalna recipe

Making chanar dalna

15. Now in the same pan, some oil will be left. Add 1 small to medium tej patta and ½ teaspoon cumin seeds. Saute till the cumin seeds crackle. If you want you can add 1 tablespoon more mustard oil.

making niramish chanar dalna recipe

16. Now add the ground ginger+green chili+spice powders paste. Be careful as the mixture can splutter.

making niramish chanar dalna recipe

17. Mix very well and saute this mixture on a low to medium flame. sauté till you see oil releasing from the sides and the color of the masala has changed.

making niramish chanar dalna recipe

18. Now add ¾ cup finely chopped tomatoes.

making niramish chanar dalna recipe

19. Mix well.

making niramish chanar dalna recipe

20. Begin to sauté tomatoes on a medium-low to medium flame.

making niramish chanar dalna recipe

21. In case the tomatoes mixture looks dry, then sprinkle some water and continue to sauté.

making niramish chanar dalna recipe

22. Sauté till the tomatoes soften, become pulpy and you see a bit of oil releasing from the sides.

making niramish chanar dalna recipe

23. Add ⅓ cup green peas. Also add salt as per taste. Adding green peas is optional.

making niramish chanar dalna recipe

24. Mix and sauté for a minute.

making niramish chanar dalna recipe

25. Next add ¾ to 1 cup water or add as required. The gravy is thick, so for more gravy you can add more water.

making niramish chanar dalna recipe

26. Mix very well.

making niramish chanar dalna recipe

27. Cover pan with lid and simmer on medium-low flame for 15 to 16 minutes or till the peas are cooked and tender.

making niramish chanar dalna recipe

28. Do check in between and if the curry looks dry then you can add some water.

making niramish chanar dalna recipe

29. Simmer till the peas are cooked well.

making niramish chanar dalna recipe

30. Now add the fried potatoes.

making niramish chanar dalna recipe

31. Mix very well.

making niramish chanar dalna recipe

32. Add ½ to 1 teaspoon sugar or add as per taste.

making niramish chanar dalna recipe

33. Cover pan and simmer for 2 to 3 minutes.

making niramish chanar dalna recipe

34. The potatoes will be cooked by now.

making Bengali paneer curry recipe

35. Add the ground Bengali garam masala. Mix well and switch off flame.

chanar dalna recipe, niramish chanar dalna recipe, Bengali paneer curry recipe

36. Add 1 to 2 teaspoons ghee. mix again.

chanar dalna recipe, niramish chanar dalna, Bengali paneer curry recipe

37. now add the paneer cubes.

chanar dalna recipe, niramish chanar dalna, Bengali paneer curry recipe

38. Mix again.

chanar dalna recipe, niramish chanar dalna, Bengali paneer curry recipe

39. Serve chanar dalna hot or warm with poori, luchi or roti.

chanar dalna recipe, niramish chanar dalna, Bengali paneer curry recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

4 comments/reviews

  1. Awesome recipe. Honestly I was a little apprehensive thinking about the usage of mustard oil in the recipe. But I must say it proved to be quite palatable.5 stars

    • thanks bhavya for sharing the feedback. mustard oil is the only oil which is best suited in this recipe and some more bengali and north indian recipes. you can even try using mustard oil when making a simple sabji and see the difference. it really tastes good in a sabji or curry.

      • Hi Dassana my mom uses mustard oil in some of the subzis made for a regular meal. But a paneer recipe in mustard oil was something new to even my mom????
        So thanks again for the yummy recipe.

        • thanks for letting me know bhavya. welcome.