Chhanar dalna/bengali homemade paneer curry Recipe

Cooking Directions

• STEP 1.To make the paneer, heat milk in a pan and add lemon juice to curdle it. Strain the curdled milk in a muslin cloth and let it hang for 30 minutes.
• STEP 2.Once the paneer is ready, cut it into cubes and fry them until golden brown. Keep them aside.
• STEP 3.In a separate pan, heat oil and add cumin seeds, bay leaf, and whole spices. Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn mushy. Add water and salt, and let the curry simmer for a few minutes.
• STEP 6.Add the fried paneer cubes and cook for another 5 minutes. Garnish with fresh coriander leaves.
• STEP 7.Serve the Chhanar Dalna hot with steamed rice or roti.

Cooking Tips

• Make sure to fry the paneer cubes until they turn golden brown to enhance their flavor and texture.
• You can adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer and creamier curry, you can add a tablespoon of cashew paste or coconut milk.

Storage and Serving

• Chhanar Dalna can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and add a little water if needed to adjust the consistency.
• Garnish with fresh coriander leaves before serving to enhance the presentation and flavor.