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
- kadai
- Frying pan
- Grinder
- Knife
Ingredients for Bengali Chanar Kalia
- Chena/chana-250 gm
- Corn flour-2 tbsp
- Green chili-2
- Tomato-1
- Onions-2
- Ginger- garlic paste-2 tbsp
- whole spices(green cardamom-2, cloves-5, nutmeg, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10) to make garam masala
- cashews-8-10
- Roasted sunflower seed-1 tbsp
- Resin/kishmish-1 tbsp
- Turmeric powder-1 tbsp
- Red chili powder-1/2 tbsp
- Kashmiri chili powder-1/2 tbsp
- Cumin powder-1/2 tbsp
- Sugar-1/2 tbsp
- Oil-3 tbsp
- Ghee-1 tbsp
- 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.
