Chanar Daalna

    35 mins

    Chanar daalna is a bengali preparation of paneer. It is light and ideal for lunch. In my family I have seen it made during lunch for special occasions, particularly for elders who do not eat meat or fish and also as prasad to be offered during a puja.


    California, United States
    2 people made this

    Serves: 5 

    • 5 tbspn oil
    • 1 medium potato cubed
    • 250 gms paneer
    • 1 tbspn ghee
    • 1/2 tspn cumin seeds
    • 1.5 tspn cumin powder
    • 1/2 tspn ginger paste
    • 1/4 tspn turmeric powder
    • 2-3 green chilies
    • 1/2 tspn garam masala powder
    • 1/2 tspn sugar
    • salt as needed
    • 1/2 cup milk

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat up oil and fry the potatoes lightly and keep aside. Fry the paneer in the same oil and put it in warm water.
    2. Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
    3. Mix in the cumin paste mixed with a little water, ginger paste and turmeric powder. Stir fry for 2 minutes.
    4. Take off the paneer from the water and mix in to the potatoes. Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.
    5. Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes. Serve hot with pulao or rice.

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