Aloo paneer or chanar dalna is a Bengali-influenced recipe of fresh fried cheese balls and potatoes served in a gently spiced gravy.
This delicious and unusual "curry" from Bangladesh cooks in a shade under an hour, and that includes making the paneer from scratch!
Chanar Dalna Paneer and Potato Curry
I have a few paneer curry recipes here already, classics like palak paneer, shahi paneer and matar paneer are quite well known. I even have a paneer tikka masala that absolutely rocks, and I even have a paneer salad recipe!
However, my latest recipe using it is less well-known outside of its homeland.
Chanar dalna is a recipe from Bangladesh, and it is a bit of a stunner. It is essentially a paneer and potato or aloo paneer curry.
But it uses really fresh paneer or chanar, or chhena in Bengali. This is really crumbly, and it is mixed with some light spices and flour to bind.
This mix is then formed into paneer balls and fried; in many ways, it is very similar to Malai kofta.
These fried balls are joined by fried potatoes and then finished in a tomato sauce or broth.
This take on an aloo paneer curry is incredibly tasty; the potatoes help thicken the sauce a little, and the soft texture of the paneer balls is heavenly.
Frequently Asked Questions
Can I use store-bought paneer?
No store-bought paneer is too firm. As a result, you really must make your own paneer for this aloo paneer recipe!
But do not worry, it is really easy: a large pan, a bit of vinegar, and you are done, and the recipe still cooks in under an hour.
What type of potatoes should I use?
You can take your pick because it does not make much difference to the recipe.
Waxy potatoes will offer a more textural eating experience, whereas floury or mealy potatoes will thicken the broth and be much fluffier. I personally prefer the latter, but either way, you are good.
Do I have to pass the broth through a sieve?
No, not at all. You can have a chunky sauce with your aloo paneer if you prefer.
Can I make this in advance?
You can make the sauce and potatoes and combine them in advance; it will sit in the fridge for 3-4 days.
You can also make the paneer balls 3-4 days in advance and store them in the fridge. But they are at their best fried and combined with the sauce just before serving.
Serving Suggestions
I serve this aloo paneer or chanar dalna recipe in the photographs with some simply boiled basmati rice.
It is equally as special with flatbread; either chapati or tandoori style naan bread will see you right.
However, it would be exceptional with some green vegetables.
Something like green beans poriyal, or some lightly spiced roasted broccoli would be perfect.
Equipment Used
I only name-check specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- 24cm or 10" frying pan.
- Sieve.
- Cheesecloth.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- Grater.
- Kitchen paper.
- Thermometer for checking the oil temperature, I use a sugar thermometer.
Aloo Paneer Recipe: Chanar Dalna
Ingredients
For the Paneer Balls:
- 1¼ Litres Whole Milk 5 Cups
- 2 tablespoon White Vinegar
- 1 Green Chilli Pepper
- ½ teaspoon Salt
- ½ teaspoon Turmeric
- ½ teaspoon Ground Coriander
- 1 tablespoon Flour
For the Potatoes:
- 300 g Potatoes 3 x100g (~2 Cups)
- 1 teaspoon Mustard Seeds
- ¼ teaspoon Ajwain Seeds
- 1 teaspoon Cumin Seeds
- 4 tablespoon Cooking Oil
- ½ teaspoon Turmeric
For the Gravy:
- 1 tablespoon Ghee
- 35 g Ginger Thumb-sized piece
- 1 Large Tomato 200g
- 3 Green Cardamom Pods
- 12 Curry Leaves
- ¼ teaspoon Asafoetida
- 6 Small Dried Kashmiri Chilli Peppers
- 2 tablespoon Tomato Paste
- 1 teaspoon Ground Turmeric
- 1 teaspoon Garam Masala
- 1 tablespoon Dried Fenugreek
- ½ teaspoon Salt
- ½ tablespoon Honey 10g
- 500 ml Water 2 Cups
Instructions
- Heat the milk in a 20cm or 8" saucepan to just below the boiling point. The milk will start to form skin, and small bubbles will appear around the sides as an indicator.
- Remove the milk from the heat and add the vinegar. The milk will curdle and separate into solids (curds) and liquids (whey). Pour the milk through a cheesecloth, discarding the liquid content.
- Run the curds under cold water to get rid of any lingering vinegar taste, and then squeeze out any moisture and form a ball.Leave this paneer wrapped in the cheesecloth and transfer it to the fridge whilst we make the gravy.
- Peel the potatoes and cut each of them into 4 wedges.
- Heat the oil for the potatoes in a small (24cm or 10") frying pan over a medium heat.When the oil is hot, add the mustard, cumin and ajwain seeds, followed by the potato wedges and cook for 12-15 minutes, stirring regularly.
- Peel and grate the ginger for the gravy.
- De-seed the tomato and cut the flesh into a 5-7mm (¼") dice, discarding the seeds.
- Place a medium saucepan (20cm or 8") over a high heat and when hot, add the ghee for the gravy.When the ghee melts, add the asafoetida, dried Kashmiri chillis, cardamom pods and curry leaves, then stir until the curry leaves begin to spit.
- Add the tomato puree and grated ginger and stir for a minute.
- Throw in the diced tomato, turmeric, garam masala, fenugreek, salt, and honey and then cook for 2 minutes, stirring occasionally.
- Pour in the water for the gravy, reduce the heat to medium and simmer gently whilst we continue with the potatoes and paneer balls.
- Crumble the paneer into a bowl.
- Chop the green chilli pepper as finely as you can and add it to the paneer.
- Add the salt, flour, turmeric and coriander to the paneer and knead until it comes together.
- Form the paneer mix into 6 (roughly 40g) balls and then compress between the palms of your hands to form a "flying saucer" shape about 1cm (½") thick and 5cm (2") in diameter.
- By now, the potatoes should have had enough cooking time and should be almost cooked. Sprinkle in the turmeric and fry for another minute.
- Remove the potatoes with a slotted spoon, drain any excess oil on kitchen paper.
- Top up the oil in the frying pan so that it is around 4-7mm (¼") thick in the base of the frying pan and heat until it reaches around 170°C or 340°F.When the oil is hot, fry the paneer "balls" for 2 minutes on each side before removing and draining and excess oil on kitchen paper.
- I like to pass the gravy at this point through a fine-mesh sieve, pressing firmly to extract all of the flavours. This step is optional
- Add the paneer balls and potatoes to the gravy and simmer on low for a final 3-4 minutes.