Chanar Dalna

Among Bengal’s cherished vegetarian delicacies, Chanar Dalna holds a special place for its delicate flavors and comforting appeal. Made with soft cottage cheese dumplings simmered in a lightly spiced, aromatic gravy, this traditional dish is a perfect example of how simple ingredients can create something truly memorable.

The combination of tender chana and fragrant spices results in a preparation that is both satisfying and elegant. Unlike richer curries, Chanar Dalna is known for its subtle flavors, making it a favorite during religious festivals, pujas, and special vegetarian meals.

A staple of Bengali home cooking, this dish beautifully reflects the region’s love for balanced flavors and wholesome ingredients. Whether served with steamed rice, pulao, or luchi, Chanar Dalna brings warmth and comfort to the dining table.

More than just a recipe, it is a celebration of Bengal’s vegetarian culinary heritage. Simple yet deeply fulfilling, Chanar Dalna adds a touch of grace and tradition to any festive occasion, making every meal feel a little more special.

Ingredients

• 250 g fresh cottage cheese (chana)

• 2 medium potatoes, cut into cubes

• 1 tomato, finely chopped

• 1 teaspoon ginger paste

• 1 teaspoon all-purpose flour (maida)

• 1 teaspoon Shalimar's Chef Spices Cumin Powder

• 1 teaspoon Shalimar's Chef Spices Coriander Powder

• ½ teaspoon Shalimar's Chef Spices Turmeric Powder

• ½ teaspoon Shalimar's Chef Spices Red Chili Powder

• ½ teaspoon cumin seeds

• 1 bay leaf

• ½ teaspoon Shalimar's Chef Spices Garam Masala Powder

• Salt to taste

• 1 teaspoon sugar

• 3 tablespoons Shalimar's Mustard Oil

• Water, as required

  
  

Method

Crumble the cottage cheese in a bowl and mix it with a pinch of salt, a little Shalimar's Chef Spices Turmeric Powder, Shalimar's Chef Spices Garam Masala Powder, and the all-purpose flour. Knead well until smooth.

Shape the mixture into small balls or koftas. Heat Shalimar's Mustard Oil in a pan and lightly fry the koftas until golden. Remove and set aside.

In the same oil, fry the potato cubes until lightly golden. Remove and keep aside.

Heat the remaining oil in a pan. Add the cumin seeds and bay leaf and allow them to splutter.

Add the chopped tomato and ginger paste and sauté until soft. Stir in Shalimar's Chef Spices Cumin Powder, Coriander Powder, Turmeric Powder, and Red Chili Powder. Cook the masala until the oil begins to separate.

Add the fried potatoes and mix well with the spices. Pour in enough water to form a medium-thick gravy. Add salt and sugar to taste.

Cover and cook until the potatoes are tender.

Gently add the fried chana koftas to the gravy and simmer for 2–3 minutes so they absorb the flavors without breaking.

Finish with Shalimar's Chef Spices Garam Masala Powder and remove from the heat.

Serve hot with steamed rice, pulao, or luchi. Soft cottage cheese koftas, tender potatoes, and a delicately spiced gravy make Chanar Dalna a timeless Bengali vegetarian favorite, perfect for festive meals and special occasions.