Experience the rich and comforting flavors of Bengal with this traditional Chanar Dalna recipe – a delightful vegetarian curry made using fresh chana (homemade cottage cheese), potatoes, and a medley of aromatic spices. This iconic dish is a favorite in Bengali households and is often paired with steamed rice or soft rotis for a wholesome meal.
To begin, chop 350 grams of fresh chana, two medium-sized potatoes, and two ripe tomatoes into medium cubes. Create a spice paste by mixing 1 tsp red chilli powder and ½ tsp turmeric (haldi) with a little water. Heat three tablespoons of oil in a deep pan and fry the potatoes until they turn golden and crispy. Remove and set aside. In the same pan, lightly fry the chana pieces until golden and slightly crisp.
Using the remaining oil, add two bay leaves, two to three dried red chilies, and a pinch of cumin seeds. Let them sizzle for a minute before adding the chopped tomatoes. Stir in 1½ tsp ginger-garlic paste and ½ tsp cumin powder. Now, pour in the previously prepared red chilli and turmeric paste. Add 1 tsp sugar and salt as per your taste. Stir and cook until the oil begins to separate from the masala.
Return the fried potatoes and chana to the pan. Add a little water to make the curry base and cover the pan. Let it simmer on medium heat for 10–15 minutes until the potatoes are tender and the flavors are well absorbed. Finally, sprinkle ½ tsp garam masala and finish with a spoonful of ghee to enhance the aroma and richness of the dish.
Your Bengali-style Chanar Dalna is now ready to be served hot with rice or Indian bread. This recipe is ideal for festive lunches or comforting dinners when you crave something homey yet special.