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.
wholespices(green cardamom-2, cloves-5, nutmeg, cinnamon stick-1 inch, bay leaves-2,and peppercorns-10) to make garam masala
1roasted sunflower seed
1resin/kishmish
1 turmeric powder
1/2red chili powder
1/2kasmiri chili powder
1/2sugar
3oil
1cumin powder
1ghee
salt
Instructions
Dry roast all the whole spices
Allow them to cool in room temperature, then put them in agrinderMake a powder, and keep aside
Then put the onion pieces in that grinderAnd make a paste
Then add the soaked cashewsAnd roasted sunflower seedsMake a smooth paste
Now add the tomato piecesAnd make a paste
Now take a mixing bowl, and add chena/chana with 2 tbsp cornflourAdd 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 oilThen slowly place the chena / chana cutletsFry 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 gheeTransfer into serving bowl and serve hot.