Indian Main Course

Chhanar Dalna with Coconut Milk Recipe

Name: Chhanar Dalna with Coconut Milk Recipe
Prep time: PT20.00M
Cook time: PT45.00M
Total time: PT68.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Sachet MAGGI Coconut Milk Powder; 3 Tablespoons Mustard Oil; 1 Unit Potato; 300 Grams Paneer; 2 Units Bay Leaf; 1 Teaspoon Cumin Seeds; 1/4 Teaspoon Hing (Asafoetida); 1 Teaspoon Ginger Paste; 1 Unit Tomato (Chopped); 1 Teaspoon Cumin Powder; 1 Teaspoon Coriander Powder; 1/2 Teaspoon Red Chilli Powder; 1 Teaspoon Turmeric Powder; 1 Pinch Salt; 1 1/2 Cup Water; 1 Teaspoon Sugar; 3 Units Green Chillies (Slit); 1/2 Teaspoon Garam Masala Powder; 1/2 Cup Warm Water; 2 Tablespoons Coriander Leaves (Chopped)

68Min

Medium

Recipe Variants

A traditional Bengali dish which is also niramish, which means it has no onion or garlic. Very flavourful and rich it is a great side dish for luchchi or steamed gobindobhog rice. For a creamier Chhanar Dalna, add half a cup of coconut milk and only one cup of water.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Sachet

MAGGI Coconut Milk Powder

3 Tablespoons

Mustard Oil

Potato

300 gms

Paneer

Bay Leaf

1 Teaspoon

Cumin Seeds

0.25 Teaspoon

Hing (Asafoetida)

1 Teaspoon

Ginger Paste

Tomato (Chopped)

1 Teaspoon

Cumin Powder

1 Teaspoon

Coriander Powder

0.5 Teaspoon

Red Chilli Powder

1 Teaspoon

Turmeric Powder

1 Pinch

Salt

1.5 Cups

Water

1 Teaspoon

Sugar

Green Chillies (Slit)

0.5 Teaspoon

Garam Masala Powder

0.5 Cup

Warm Water

2 Tablespoons

Coriander Leaves (Chopped)

Copy

Nutrition Value

Energy

296.99 kcal

Carbohydrates

10.9 g

Protein

11.94 g

Fats

17.38 g

Information per serving

Step 1

20 Min

Prepare ingredients as mentioned in the list. Dissolve the MAGGI Coconut Milk Powder in warm water and keep aside.

Step 2

15 Min

Heat oil in a karahi, fry the potatoes till golden brown and keep aside. Now lightly fry the paneer cubes and keep aside.

Step 3

10 Min

To the rest of the oil add the jeera, bay leaves and asafetida. Add the ginger paste, chopped tomatoes, turmeric powder, cumin powder and dhania powder, red chilli powder and salt and fry the masala for 5-6 minutes.

Step 4

10 Min

Add the potatoes and cook for 1- 2 minutes. Add the prepared coconut milk and water, bring to a boil and simmer gravy for 5 minutes more.

Step 5

10 Min

Now add the paneer cubes and MAGGI Masala-ae-Magic, simmer for 2 minutes. Add the green chillies, sugar, garam masala and adjust the seasoning. Add the ghee, mix well and remove from flame.

Step 6

3 Min

Garnish with chopped coriander leaves. Serve hot with rotis, luchi or pulao.

Step 1 of 6

Prepare ingredients as mentioned in the list. Dissolve the MAGGI Coconut Milk Powder in warm water and keep aside.

Step 2 of 6

Heat oil in a karahi, fry the potatoes till golden brown and keep aside. Now lightly fry the paneer cubes and keep aside.

Step 3 of 6

Step 4 of 6

Add the potatoes and cook for 1- 2 minutes. Add the prepared coconut milk and water, bring to a boil and simmer gravy for 5 minutes more.

Step 5 of 6

Now add the paneer cubes and MAGGI Masala-ae-Magic, simmer for 2 minutes. Add the green chillies, sugar, garam masala and adjust the seasoning. Add the ghee, mix well and remove from flame.