Aloo Channa Dalna (Bengali potato and cottage cheese curry) recipe
ingredients
200 g (7 oz) Potatoes, diced
250 g (9 oz) Cottage cheese (paneer), diced
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
4 tsp (24 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
Salt to taste
100 g (3 1/2 g) Tomatoes, diced
1 1/2 cups (375 ml) 1 fl oz Water
250 g (9 oz) Cottage cheese (paneer), diced
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
4 tsp (24 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
Salt to taste
100 g (3 1/2 g) Tomatoes, diced
1 1/2 cups (375 ml) 1 fl oz Water
method
1. Heat half the oil in a pan; saute the potatoes and cook partially till a skin is formed. Keep aside.
2. In the same oil, saute the cottage cheese and then dip them into water.
3. Heat the remaining oil; add cumin seeds, turmeric powder, coriander powder, ginger paste, red chilli powder, and salt; saute for some time.
4. Add the tomatoes and cook till the oil leaves the side of the wok.
5. Mix in the potatoes and cottage cheese and add water. Cook for 15 minutes or till the curry thickens.
6. Transfer to a serving dish and serve hot.
2. In the same oil, saute the cottage cheese and then dip them into water.
3. Heat the remaining oil; add cumin seeds, turmeric powder, coriander powder, ginger paste, red chilli powder, and salt; saute for some time.
4. Add the tomatoes and cook till the oil leaves the side of the wok.
5. Mix in the potatoes and cottage cheese and add water. Cook for 15 minutes or till the curry thickens.
6. Transfer to a serving dish and serve hot.
serving amount
serves: 2 - 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
