Bengali cuisine is known for its rich flavors and aromatic spices, and one of its most comforting dishes is Chanar Dalna. This classic Bengali curry is made with soft homemade chana (cottage cheese), golden fried potatoes, ripe tomatoes, and a mix of flavorful spices. The dish is mildly spiced, wholesome, and pairs perfectly with both steamed rice and soft rotis.
Cooking Time and Servings
- Total Time: 20 minutes
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Servings: 3 portions
- Difficulty Level: Easy
Ingredients for Chanar Dalna
- 350 g fresh chana (cottage cheese)
- 3 medium potatoes (cubed)
- 2 tomatoes (roughly chopped)
- 2–3 dried red chilies
- 1 tsp red chilli powder
- ½ tsp turmeric (haldi)
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 ½ tsp ginger-garlic paste
- 2 bay leaves
- 1 tbsp ghee
- 3 tbsp oil
- 1 tsp sugar
- Salt to taste
Method of Preparation
- Cut potatoes and tomatoes into cubes. In a bowl, make a paste of red chilli powder and turmeric with a little water.
- Heat oil in a kadhai or deep pan. Fry the potato cubes until golden and set aside. In the same pan, lightly fry the cottage cheese pieces and keep them aside too.
- Add dried red chilies, bay leaves, and a few cumin seeds to the remaining oil. Let them splutter and release their aroma. Add the chopped tomatoes and sauté until soft.
- Stir in ginger-garlic paste, cumin powder, and the prepared red chilli–turmeric paste. Cook until the oil separates from the masala. Season with salt and sugar.
- Add water to adjust consistency, then mix in the fried potatoes and cottage cheese. Cover and simmer on medium flame for 10–15 minutes until the curry thickens and flavors blend.
- Finally, sprinkle garam masala and drizzle ghee over the curry. Mix gently and serve hot with steamed rice or soft phulkas.
This delicious Bengali-style Chanar Dalna is not just a curry—it’s a taste of Bengal’s heritage. The soft texture of chana combined with the subtle sweetness of potatoes and the warmth of spices makes this dish a family favorite.
