Indian
Main Course
Chhanar Dalna with Coconut Milk Recipe
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.
1 Sachet
1 Sachet
3 Tablespoons
Mustard Oil
1
Potato
300 gms
Paneer
2
Bay Leaf
1 Teaspoon
Cumin Seeds
0.25 Teaspoon
Hing (Asafoetida)
1 Teaspoon
Ginger Paste
1
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
3
Green Chillies (Slit)
0.5 Teaspoon
Garam Masala Powder
0.5 Cup
Warm Water
2 Tablespoons
Coriander Leaves (Chopped)
.
Nutrition Value
Energy
296.99 kcal
Carbohydrates
10.9 g
Protein
11.94 g
Fats
17.38 g
Information per serving
Instruction
68 Minutes
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.

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