Ingredients with Measurements:
- 1 cup of chhana (cottage cheese)
- 2 medium-sized potatoes, peeled and cubed
- 1 large onion, finely chopped
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 2 green chilies, slit
- 1 teaspoon of cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 tablespoon of tomato paste
- 1 tablespoon of sugar
- Salt to taste
- 2 tablespoons of oil
- 2 cups of water
- Fresh coriander leaves for garnishing
Special equipment needed:
- Pressure cooker or a deep-bottomed pan with a lid
Step-by-step instructions:
1. Heat oil in a pressure cooker or a deep-bottomed pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Fry for a few seconds until fragrant.
2. Add chopped onions and green chilies. Fry until the onions turn golden brown.
3. Add ginger paste and garlic paste. Fry for a minute until the raw smell goes away.
4. Add cubed potatoes and fry for a few minutes until they turn slightly golden.
5. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Fry for a minute until the spices are well combined.
6. Add tomato paste, sugar, and salt. Fry for a minute until the tomato paste is well combined.
7. Add chhana and fry for a few minutes until it turns slightly golden.
8. Add water and mix well. Close the lid of the pressure cooker or the pan and cook for 2-3 whistles or until the potatoes are cooked.
9. Once the pressure is released, open the lid and check the consistency of the gravy. If it's too thick, add some more water and mix well.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Chhana can be substituted with paneer or tofu.
- Tomato paste can be substituted with fresh tomatoes.
Variations:
- Add vegetables like carrots, peas, or cauliflower to make it more nutritious.
- Add cashews or raisins for a richer taste.
Tips and tricks:
- Fry the chhana in oil before adding it to the gravy to prevent it from breaking.
- Adjust the amount of spices according to your taste.
Storage instructions:
- Store the leftover Chhana Dalna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Chhana Dalna in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Chhana Dalna in a deep bowl or a plate with rice or roti.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with a side of raita or salad.
Troubleshooting advice:
- If the gravy is too thick, add some more water and mix well.
Food safety advice:
- Make sure the chhana is fresh and not spoiled.
Food history:
- Chhana Dalna is a popular Bengali dish that originated in West Bengal, India.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian