Bengali  Chanar Kalia

Bengali  Chanar Kalia / Curry Of Cottage Cheese

Bengali  Chanar Kalia is a very delicious recipe. It is not a chanar dalna, but in the chanar dalna recipe, we learned, how to make chena /chana from the milk. Now we will make the ball flatten in a cutlet shape. The flatten-shaped chena/ chana is fried and then simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and finished in a warm, spicy, cumin flavored sauce is How to make Bengali  Chanar Kalia.

Equipment required

1. kadai
2. Frying pan
3. Grinder
4. Knife

Ingredients for Bengali  Chanar Kalia

1. Chena/chana-250 gm
2. Corn flour-2 tbsp
3. Green chili-2
4. Tomato-1
5. Onions-2
6. Ginger- garlic paste-2 tbsp
7. whole spices(green cardamom-2, cloves-5, nutmeg, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10) to make garam masala
8. cashews-8-10
9. Roasted sunflower seed-1 tbsp
10. Resin/kishmish-1 tbsp
11. Turmeric powder-1 tbsp
12. Red chili powder-1/2 tbsp
13. Kashmiri  chili powder-1/2 tbsp
14. Cumin powder-1/2 tbsp
15. Sugar-1/2 tbsp
16. Oil-3 tbsp
17. Ghee-1 tbsp
18. Salt

How to make Bengali  Chanar Kalia

Dry roast all the whole spices

Allow them to cool to room temperature, then put them in a grinder

Make a powder, and keep aside

Then put the onion pieces in that grinder

And make a paste

Then add the soaked cashews

And roasted sunflower seeds

Make a smooth paste

Now add the tomato pieces

And make a paste

Now take a mixing bowl, and add chena/chana with 2 tbsp corn flour

Add salt, red chili, ghee, 1 tbsp ginger garlic paste, and 1 chopped green chili.

Then mix together

And make balls and then flatten them.

Take a wok, heat 1 tbsp oil

Then slowly place the chena / chana cutlets

Fry both sides.

Take a Kadai and heat 2 tbsp oil

Then add the onion paste and sauté them till the water is fully dried.

Then add the ginger garlic paste and stir them for 2 minutes

Add turmeric powder, red chili, Kashmiri chili powder, cumin powder, salt, and sugar;sauté them for a minute or till the raw smell of the spices goes off.

Now add the tomato paste and stir them for a minute

Add cashew paste and sauté them

Now add the garam masala we made it before

Now the gravy starts releasing the oil, so add 2 cups of water

Add kishmish, and allow them to boil for 2-3 minutes

Now slowly drop the chena/chana cutlets and cook for another 2 minutes.

Add ½ tbsp ghee

Transfer into a serving bowl and serve hot with rice or roti.

Bengali Chanar Kalia

Bengali  Chanar Kalia is a very delicious recipe. It isnot a chanar dalna, but in the chanar dalna recipe, we learned, how to makechena /chana from the milk. Now we will make the ball flatten in a cutletshape. The flatten-shaped chena/ chana is fried and then simmered in a thickgravy made with tomatoes, onions, garlic, and ginger and finished in a warm,spicy, cumin flavored sauce is How to make Bengali  Chanar Kalia.

Print Recipe Pin Recipe

Prep Time 35 mins

Cook Time 20 mins

Total Time 55 mins

Course Main Course

Cuisine Bengali, Indian

Servings 3

Calories

Equipment

• grinder
• A kadai or a fry pan
• wok
• knief

Ingredients

  

• 250 chana/chena
• 2 corn flour
• 2 green chili
• 1 tomato
• 2 onion
• 2  ginger-garlic paste
• 8 cashew
•  wholespices(green cardamom-2, cloves-5, nutmeg, cinnamon stick-1 inch, bay leaves-2,and peppercorns-10) to make garam masala
• 1 roasted sunflower seed
• 1 resin/kishmish
• 1  turmeric powder
• 1/2 red chili powder
• 1/2 kasmiri chili powder
• 1/2 sugar
• 3 oil
• 1 cumin powder
• 1 ghee
• salt

Instructions

 

• Dry roast all the whole spices
• Allow them to cool in room temperature, then put them in agrinder

  Make a powder, and keep aside
• Then put the onion pieces in that grinder

  And make a paste
• Then add the soaked cashews

  And roasted sunflower seeds

  Make a smooth paste
• Now add the tomato pieces

  And make a paste
• Now take a mixing bowl, and add chena/chana with 2 tbsp cornflour

  Add salt, red chili , ghee, 1 tbsp ginger garlic paste , 1chopped green chili.

  Then mix together
• And make balls and then flatten it.
• Take a wok, heat 1 tbsp oil

  Then slowly place the chena / chana cutlets

  Fry both the sides.
• Take a kadai and heat 2 tbsp oil
• Then add the onion paste and sauté them till the water fullydried.
• Then add the ginger garlic paste and stir them for 2 minutes
• Add turmeric powder, red chili and Kashmiri chili powder,and cumin powder, salt and sugar;sauté them for a minute or till the raw smellof the spices goes off.
• Now add the tomato paste and stir them for a minute
• Add cashew paste and sauté them
• Now add the garam masala we made it before
• Now the gravy starts releasing the oil , so add 2 cups ofwater
• Add kishmish, and allow them to boil for 2-3 minutes
• Now slowly drop the chena/chana cutlets and cook for another2 minutes.
• Add ½ tbsp ghee

  Transfer into serving bowl and serve hot.

Video