Aloo Channa Dalna (Bengali potato and cottage cheese curry)

Aloo Channa Dalna (Bengali potato and cottage cheese curry)

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Servings: 4
Calories: 330


  • 7 oz Potatoes diced
  • 9 oz Cottage cheese paneer, diced
  • 3 1/2 oz Vegetable oil
  • 1 tsp Cumin jeera seeds
  • 1/2 tsp Turmeric haldi powder
  • 1 tsp Coriander dhaniya powder
  • 4 tsp Ginger adrak paste
  • 1 tsp Red chilli powder
  • Salt to taste
  • 3 1/2 oz Tomatoes diced
  • 1 floz Water


  • Heat half the oil in a pan; saute the potatoes and cook partially till a skin is formed. Keep aside.
  • In the same oil, saute the cottage cheese and then dip them into water.
  • Heat the remaining oil; add cumin seeds, turmeric powder, coriander powder, ginger paste, red chilli powder, and salt; saute for some time.
  • Add the tomatoes and cook till the oil leaves the side of the wok.
  • Mix in the potatoes and cottage cheese and add water. Cook for 15 minutes or till the curry thickens.
  • Transfer to a serving dish and serve hot.
Calories: 330 kcal
Carbohydrates: 13 g
Protein: 9 g
Fat: 28g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 11 mg
Sodium: 246 mg
Potassium: 367 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 453 IU
Vitamin C: 13 mg
Calcium: 69 mg
Iron: 1 mg
Dishes Curries
Cuisine Indian
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