I owe all my skills in Bengali cooking to my mother-in-law.
Even long distance, across 7000 miles over the telephone, she manages to impart a perfect set of directions that always ensuring that the final dish were as if she were right here by my side, directing her creation.
I am fortunate that she is one of the finest cooks I know and a Master of Bengali cuisine. Born into a family where every one from my grandmothers on both sides, my grandfather, mother & father all command the kitchen, how fortuitous for me to be married to a wonderful man whose mother is certainly in the league of extraordinary cooks.
Channar Dalna is one of the most popular vegetable dishes to grace the Bengali table especially during festivals and prayer ceremonies. It takes a few more steps than your average vegetable but the little extra time and effort is so worth it!
It essentially consists of deep frying potatoes and paneer and then finishing in a light ginger masala paste. Lightly spiced, the overall result is one of delicate flavor.
Light on spices, the ginger and cumin-coriander seeds impart most of the flavor to the gravy while the scented ground garam masala adds that certain je ne sais quoi to the dish as a final touch.
Gather the ingredients,1 lb Paneer, 3 medium potatoes, 1 medium tomato, 1 tsp ground turmeric, 2 tsp salt, 3/4 tsp red chilly powder, 1 tsp sugar, 1 medium yellow onion, 1 tsp cumin seeds, 3 dried bay leaves, 2-1/2 cups water & oil for deep frying
Masala paste: 2 tbs chopped fresh ginger root, 1 Thai green or red chilly, 1 tsp cumin seeds & 1-1/2 tsp coriander seeds & 3 tbs water
Garnish: 1 tsp ground Bengali garam masala (2 cardamom pods, 1/2" cinnamon bark & 2 cloves), 1 tsp ghee or clarified butter and 2 tsp chopped cilantro leaves
Prepare the ingredients,
Onion: Peel, discard ends and finely slice.
Potatoes: Peel and discard the skin and any 'eyes'. Dice into 3/4 to 1" cubes. Place in a mixing bowl and add 1/2 tsp ground turmeric and 1 tsp salt. Rub with clean hands and set aside.
Paneer: Cut into 3/4" cubes.
Masala paste: In a food processor (I use my Magic Bullet) capable of making fine pastes, add the ingredients and process to a paste. The paste may have a rough texture which is OK.
Bengali Garam Masala: Grind to a powder, in a dry grinder like a coffee grinder. Do not use the same grinder that you use for your coffee!
Tomato puree: Roughly cut and in the same food processor used to make the masala paste, add the tomato and 1 tbs water. Process to a puree and set aside until needed.
In a deep sauce pan, add oil to a 1" depth and heat for a minute or so on medium-high heat until ripples appear.
Add the potatoes in a single layer - in 2 batches if needed depending on the size of the pan.
Fry for a few minutes until blisters appear on the potatoes and the potatoes turn a light golden brown. Remove to a mixing bowl with a slotted spoon. Fry the remaining potatoes using the same process.
Once all the potatoes are fried, to the same oil add the paneer to the oil in a single layer. Fry the paneer until a light golden brown and in batches if needed. Remove the paneer with a slotted spoon to the same bowl with the potatoes.
Meanwhile, on a separate stove, measure & add 3 tbs hot oil (used for deep frying) to a saute pan. Saute the onions on medium heat for 3-5 minutes until the onions have softened and caramalized to a light golden brown.
Set aside until all the potatoes and paneer are fried.
In a large pan or kadhai, add 3 tbs of the hot oil (used for deep frying) on medium heat.
Add the bay leaves and cumin seeds & as soon as the spices begin to sizzle, add the masala paste and tomato puree and saute on medium heat for 3-4 minutes. The oil should begin to collect around the edges of the masala paste.
Add the sauteed onions and stir to combine.
Add the fried potatoes and paneer and stir to combine. Add the water, sugar, red chilly powder and remaining ground turmeric and salt. Bring to a simmer on medium-high heat.
Lower the heat and cover the pan with a tight fitting lid and cook for 10 minutes until the potatoes are soft when pierced with a knife. Taste and adjust seasonings.
Sprinkle with the Bengali garam masala, ghee and fresh cilantro leaves. Serve with rotis, parathas or whole wheat pitas in a pinch.
Recipe for
Channar Dalna ~ A classic Bengali Vegetable with Paneer & Potatoes
Preparation time - 10 mins
Cooking time: 45 minutes
Serves 4-6
Shopping list:
1 lb Paneer
3 medium potatoes
1 medium tomato
1 tsp ground turmeric
3/4 tsp red chilly powder
1 tsp sugar
1 medium yellow onion
1 tsp cumin seeds
3 dried bay leaves
2 tsp salt
2-1/2 cups water
Vegetable or canola oil for deep frying
Masala paste:
2 tbs chopped fresh ginger root
1 Thai green or red chilly
1 tsp cumin seeds
1-1/2 tsp coriander seeds
3 tbs water
Garnish:
1 tsp ground Bengali garam masala (2 cardamom pods, 1/2" cinnamon bark & 2 cloves)
1 tsp ghee or clarified butter
2 tsp chopped cilantro leaves
Preparation:
Onion: Peel, discard ends and finely slice.
Potatoes: Peel and discard the skin and any 'eyes'. Dice into 3/4 to 1" cubes. Place in a mixing bowl and add 1/2 tsp ground turmeric and 1 tsp salt. Rub with clean hands and set aside.
Paneer: Cut into 3/4" cubes.
Masala paste: In a food processor (I use my Magic Bullet) capable of making fine pastes, add the ingredients and process to a paste. The paste may have a rough texture which is OK.
Bengali Garam Masala: Grind to a powder, in a dry grinder like a coffee grinder. Do not use the same grinder that you use for your coffee!
Tomato puree: Roughly cut and in the same food processor used to make the masala paste, add the tomato and 1 tbs water. Process to a puree and set aside until needed.
Method:
In a deep sauce pan, add oil to a 1" depth and heat for a minute or so on medium-high heat until ripples appear.
Add the potatoes in a single layer - in 2 batches if needed depending on the size of the pan.
Fry for a few minutes until blisters appear on the potatoes and the potatoes turn a light golden brown. Remove to a mixing bowl with a slotted spoon. Fry the remaining potatoes using the same process.
Once all the potatoes are fried, to the same oil add the paneer to the oil in a single layer. Fry the paneer until a light golden brown and in batches if needed. Remove the paneer with a slotted spoon to the same bowl with the potatoes.
Meanwhile, on a separate stove, measure & add 3 tbs hot oil (used for deep frying) to a saute pan. Saute the onions on medium heat for 3-5 minutes until the onions have softened and caramalized to a light golden brown.
Set aside until all the potatoes and paneer are fried.
In a large pan or kadhai, add 3 tbs of the hot oil (used for deep frying) on medium heat.
Add the bay leaves and cumin seeds & as soon as the spices begin to sizzle, add the masala paste and tomato puree and saute on medium heat for 3-4 minutes. The oil should begin to collect around the edges of the masala paste.
Add the sauteed onions and stir to combine. Add the fried potatoes and paneer and combine.
Add the water, sugar, red chilly powder and remaining ground turmeric and salt. Bring to a simmer on medium-high heat.
Lower the heat and cover the pan with a tight fitting lid and cook for 10 minutes until the potatoes are soft when pierced with a knife. Taste and adjust seasonings.
Sprinkle with the Bengali garam masala, ghee and fresh cilantro leaves. Serve with rotis, parathas or whole wheat pitas in a pinch.
Enjoy!
