Chhena Tarkari is a traditional Odia paneer curry made with soft chhena balls that are lightly fried and simmered in a flavorful onion tomato gravy. This popular dish from Odisha and West Bengal pairs perfectly with roti or poori and is often served for festive meals or special occasions.
Jump to:
- About the recipe and some memories:
- What is Chanar Tarkari or Chhena Tarkari?
- Ingredients for making Chhena Aloo Tarkari
- Instructions to make Chanar Tarkari - Step by Step
- How to make soft chhana balls for dumplings
- More Recipes Using Fresh Chhena
- Frying the Chhena balls for the Chhena Tarkari Recipe
- More Easy Indian Curry Recipes
- FAQs
- Recipe
- Chena Tarkari | Odia Style Paneer Curry
- PIN This Later!
About the recipe and some memories:
When I was researching on different deep fried flatbreads or pooris across Indian States, I came across Thunka Puri, a popular puri made during the Bali Jatra, Odisha's Largest Fair. I was creating a A to Z Poori Recipes from all Indian states. Finally, I landed on a source that talked about Thunka Puri Chenna Tarkar is a popular dish at the Jatra festival.
With the Thunka Puri, the popular side dishes were this Chena Tarkari along with Paneer Bhaja Curry, and Alu Gobi. I decided to make this Chhena aloo tarkari Recipe. Because the gravy has a thick smooth gravy made with spices along with onions and tomatoes.
What is Chanar Tarkari or Chhena Tarkari?
Chanar Tarkari is an onion tomato gravy that has deep-fried freshly made chhena balls in it. Similarly, another ingredient long with the paneer balls, the gravy also has potato added. The puris taste out of the world along with this gravy dish.
Handling fresh Chhena is always a delight. Furthermore, while creating 26 A to Z Bengali Sweets, I had made so many liters of fresh chhena for the sweets. Making a savory dish is always a fun dish to make.
Ingredients for making Chhena Aloo Tarkari
Fresh Chhena: We make fresh paneer or cottage cheese to make the balls to add to the Chhena Tarkari. We deep fry the balls and add them to onion tomato gravy. First of all, knead the paneer very soft before frying it.
Spices: Finally, grind the whole spices with onion and cook in low flame till done.
Gravy Base: Finely minced onions along with tomato puree forms the base of the gravy, which is cooked with spices until done.
Instructions to make Chanar Tarkari - Step by Step
For Chena / Fresh Cheese - Indian Cottage Cheese
In a pan, bring the milk to a boil, simmer for a few minutes. Dilute the lemon juice with water and add it slowly to the milk.
Stir well and continue adding till the whey and cheese separates. Wash with water a couple of times to remove the lemon taste.
Drain on a strainer and let it hang for 30 mins.
Transfer the Chhena onto a plate, add a pinch of salt, and knead well using your fist till you get a softball.
Add the flour and again knead well.
Pinch out as small balls and press out as a slightly flat ball. Keep it aside.
Heat a Kadai with oil, deep fry the chhena balls, and have it aside.
How to make soft chhana balls for dumplings
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Learn how to make soft homemade chhena
Learn how to knead chhena soft for bengali sweets
Frying the Chhena balls for the Chhena Tarkari Recipe
For the Ground Masala
In a mixer, take all the ingredients listed under the ground masala and grind to a smooth paste.
For Chhena Tarkari Gravy
You can either pressure cook the potato in pressure cooker or Microwave. I used microwave.
Wash and slash the potato in the microwave for 5 mins. Soak and peel the skin. Cube into smaller pieces.
Heat oil and butter in a nonstick pan, add Cumin Seeds, and finely chopped onions.
Saute well till it turns colour. Now add the ground masala and continue cooking.
Add all the spice powders, and mix well. Now add the tomato puree and cook well.
Once the gravy starts to leave the oil on the sides, add the boiled potato, and simmer for 10 mins.
Add water as required for the gravy, when it starts to boil, add the deep-fried chhena balls and simmer for 5 to 7 mins.
Serve with Thunka Puri.
More Easy Indian Curry Recipes
FAQs
Chhena is the fresh cottage cheese. We make it by curdling milk with lemon or vinegar. Chhena is the soft cheese that is not set yet.
The Chhena or soft cheese that is set to shape is popularly called as Paneer. Fresh Paneer is set as blocks and used in Indian curries. So if you want to use paneer here, you should either grate or crumble the paneer to get a soft mix.
Yes, Chhena Tarkari is a spicy gravy. However, one can always adjust the spice to their taste.
Chhena Tarkari can be refrigerated for over a day. However, you can make the gravy ahead, freeze and add the fried chhena balls just before serving.
Recipe
Chena Tarkari | Odia Style Paneer Curry
Ingredients
For Chena
- 250 ml Milk
- 2 tsp Lemon Juice
- 1 tsp All-Purpose Flour
- Cooking Oil for Deep Frying
For the Ground Masala
- 1 cup Onions
- 1 Bay Leaf
- 2 to 3 Cloves Garlic
- 1 inch Ginger
- 3 Cloves
- 1- inch Cinnamon
- 1 no Cardamom
For Gravy
- 2 tsp Cooking Oil
- 2 tsp Butter
- 1 tsp Cumin Seeds
- 1/2 cup Onions
- Salt to Taste
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1 cup Tomato Puree
- 1 medium Potato
- Water as required
Instructions
For Chena
- In a pan, bring the milk to a boil, simmer for a few minutes. Dilute the lemon juice and add it slowly to the milk.
- Stir well and continue adding till the whey and cheese separates.
- Drain on a strainer and let it hang for 30 mins.
- Transfer the Chhena onto a plate, add a pinch of salt, and knead well till you get a softball.
- Add the flour and again knead well.
- Pinch out as small balls and press out as a slightly flat ball. Keep it aside.
- Heat a Kadai with oil, deep fry the chhena balls, and have it aside.
For the Ground Masala
- In a mixer, take all the ingredients listed under the ground masala and grind to a smooth paste.
For Gravy
- Wash and slash the potato in the microwave for 5 mins. Soak and peel the skin. Cube into smaller pieces.
- Heat oil and butter in a nonstick pan, add Cumin Seeds, and finely chopped onions.
- Saute well till it turns colour. Now add the ground masala and continue cooking.
- Add all the spice powders, and mix well. Now add the tomato puree and cook well.
- Once the gravy starts to leave the oil on the sides, add the boiled potato, and simmer for 10 mins.
- Add water as required for the gravy, when it starts to boil, add the deep-fried chhena balls and simmer for 5 to 7 mins.
- Serve with Thunka Puri
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Other dishes from the Odissa
Rajani says
This is so different from the regular paneer dishes. Will give this a try sometime soon
Sandhya Ramakrishnan says
Paneer recipes are always looked for in our house and this is a such a different recipe with different blend of spices. Looks delicious and I will try it soon.
NARMADHA says
That is an interesting curry made with chenna. This looks so flavorful with all those spices. Bookmarking right away to try for weekend dinner.