Chana'r Dalna ( Home made Paneer Kofta's in an aromatic curry )

A Chana'r daalna is a very common dish which one can find in most Bengali restaurants in the city - however , i have come across very rubbery and chewy versions , which lack the finesse and the core essence of this dish . Let me share with you that the key denominator of a well made chana'r daalna is a melt in the mouth consistency , as you bite into the kofta's . This dish tops the niramish ( vegetarian ) list for its distinct flavor and deliciousness Surprisingly enough , this dish is also a a no onion , no garlic dish and made aromatic with a piquant tomato curry , home made garam masala and ghee .

Great cooks will agree that preparing any good dish needs patience and time devoted to it and no matter , how simple the recipe , good food cannot be a fast forward means to get something out on the plate . I remember my Thamma ( grand mother ) would prepare the best chana'r daalna , where she would incessantly knead the chana for at least 20 mins to get the right texture . Trust me , i have been doing this and once you master this , you will not regret what follows - Follow me as i take you through this simple cook .

Things you will need

To make Chana'r kofta

• 150 gm Chana ( Homemade Paneer )

• 1/2 tsp cumin powder

• 1/2 tsp turmeric powder

• 1 1/2 tbsp maida or flour

• Salt to taste

• 8 tbsp oil for frying

For making the curry

• 1 big pototo - chopped into small squares

• 1/2 medium tomato , grated

• 1/3 cup green peas

• 1/2 tsp whole cumin seeds

• 1/2 tsp ginger paste

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 01 tsp kashmiri laal mirch powder

• 01 tsp garam masala powder

• 01 whole green chilli

• 01 tsp sugar

• 2 tsp ghee

• 2 bay leaves

• 1 pinch hing or asafoetida

• 1/2 tsp salt

• 1 & 1/2 tbsp mustard oil

Steps to Follow

Making of chana'r kofta

• Place the chana in a plate - add ginger paste, turmeric, cumin powder in it with salt. Mix all ingredients with the chana and knead it well for about 20 -30 mins to get a smooth consistency .

• Next , add the ghee and flour and once again knead everything till well incorporated .

• Next , make the lemon size balls with the chana dough and flatten them slightly with your palms - now , dust them with a little flour . This will avoid them from opening up while frying .

• Deep - fry all the Kofta's , till it gets the nice golden brown color . Keep Aside .

To make the curry

• Heat mustard oil in a pan and fry the potato pieces till light golden brown .

• Add 01 tsp ghee to the remaining oil and temper with the bay leaves , pinch of hing and whole cumin seeds.

• Next , add the grated tomato along with the ginger paste and cook for 02 - 03 mins . Add in the cumin powder, coriander powder, kashmiri chilli powder and mix well .

• Next , add sugar and salt to the masala and let it cook till oil starts separating from sides. At this point , add the fried potatoes and peas into it.

• Mix it well and cook it for 1 to 2 mins.

• Add 1 cup of water and bring everything to a boil .

• After 05 mins , check if potatoes are boiled - If yes , reduce the heat and add 1/2 tsp garam masala powder and ghee to it.

• Lastly , add the fried chana kofta to the gravy - slow down the flame to its minimum and simmer for 5 mins.

• Chana'r dalna is now ready to serve - Serve with roti or plain rice.