How to make Chanar Dalna - Delicious cottage cheese and potatoes in smooth milky gravy

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Potato (आलू)

Cuisine : Bengali

Course : Main Course Vegetarian

Chanar Dalna

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Chanar Dalna checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Pithore In Gravy, Paneer Capsicum, Punjabi Bhindi, Stuffed Tindas.

Chanar Dalna Recipe Card

Chanar Dalna

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chanar Dalna Recipe

  • Cottage Cheese 250 grams

  • Potato 2 medium

  • Green chillies 2-3

  • Ginger 1 inch stick

  • Cumin seeds 1 1/2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Oil to deep fry

  • Ghee 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Milk 1/2 cup


Step 1

Cut cottage cheese into half inch sized cubes. Peel, wash and cut potato into half inch sized cubes. Remove stems, wash and slit green chilllies. Peel, wash and roughly chop ginger.

Step 2

Grind one teaspoon cumin seeds, red chilli powder, turmeric powder, ginger with little water to a fine paste.

Step 3

Heat sufficient oil in a kadai and deep-fry the potatoes till light golden brown in color. Drain onto an absorbent paper and keep aside.

Step 4

Deep-fry paneer in the same oil and put it in warm water. Heat ghee in a pan, add the remaining cumin seeds and when they change colour add the masala paste and cook for two minutes stirring it continuously.

Step 5

Add the potatoes, slit green chillies, garam masala powder, sugar and salt and half a cup of water, cover and cook for three to five minutes.

Step 6

Mix in milk and allow it to simmer for another two to three minutes. Remove the paneer from the water and add it to the potato gravy. Stir and simmer for a minute. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.