Traditional Bengali Chanar Dalna or Cottage Cheese Kofta Curry

Ingredients

• 1 ltr full fat milk
• 3 tbsp lemon juice
• 150 gms chana / fresh paneer
• 1 potato cubed and fried
• 1/2 tsp ginger paste
• 1/4 tsp roasted cumin powder
• 1/4 tsp garam masala powder
• 2 green chillies chopped finely
• 1 tbsp maida
• 1/4 tsp salt
• 1/4 tsp sugar
• As needed mustard oil for frying
• 1 tsp ginger paste
• 1 tsp roasted cumin powder
• 1/2 tsp fennel seed powder
• 1 tbsp tomato puree
• 1.5 tsp fresh cream
• 1 cup whey
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• 2 cardamoms,
• 1 small stick cinnamon, 2 bay leaves
• 1 pinch hing
• 1 tbsp coriander chopped

Steps

1. Boil milk in a pan. When it is on the point of rolling boil, add lemon juice and boil for few minutes in medium flame till milk curdles and whey separates.Cool and strain chena in a strainer or muslin cloth.Strain out all moisture. Reserve high protein whey for use in gravies.Mash thoroughly chena.Add ginger paste,garam masala,salt and sugar to taste.Add maida and mash.Form into balls and flatten to give shape of koftas.Heat oil and fry them in medium flame.
2. In remaining oil,fry cubed potatoes in low flame till they are soft inside and crispy outside. Remove excess oil.In 1 tbsp oil,sprinkle hing or asafoetida and half crushed whole garam masala. Add bay leaves,ginger and cumin paste,fennel seed powder,tomato puree,fresh cream,turmeric and red chilli powder,salt and sugar to taste.Toss all and add the potatoes. Fry till masala coats potatoes.
3. Add whey and boil till gravy thickens.Sprinkle chopped coriander and garam masala. Carefully drop the chena koftas in the gravy.Toss lightly and garnish with red and green chillies. Serve hot as a side dish with bhuni khichuri, or with plain rice or basanti/ misti pulao.