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    Home » Vegetarian Side Dishes » Chhena Tarkari | Odia Style Paneer Curry

    Chhena Tarkari | Odia Style Paneer Curry

    Published: Mar 27, 2021 · Modified: Mar 27, 2021 by Srivalli · 3 Comments

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    Chhena Tarkari is Odia Style Paneer Curry made with fresh chenna or paneer balls deep fried and added to onion tomato gravy. This is a popular side dish made across Odisha and West Bengal.

    Because I had to pick different poori recipes from all Indian states, as a result, I was looking for A to Z Poori Recipes. Finally, I came across Thunka Puri, a popular puri made during the Bali Jatra, Odisha's Largest Fair. Thunka Puri Chenna Tarkar is a popular dish at the Jatra festival.

    One of the popular side dishes is 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.

    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.

    Chena Tarkari

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    How to make Chena Tarkari

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    Making Chena 1
    Making Chhena 2
    Making Chhena 3

    Making Cottage Cheese Curry / Chhena Tarkari

    How to make Chena Tarkari 1
    How to make Chena Tarkari 2

    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.

    Chena Tarkari
    Print Pin
    5 from 2 votes

    Chena Tarkari | Odia Style Paneer Curry

    Chhena Tarkari is Odia Style Paneer Curry made with fresh chenna or paneer balls deep fried and added to onion tomato gravy. This is a popular side dish made across Odisha and West Bengal.
    Course Main Dish – Gravies
    Cuisine Odiya
    Keyword Kofta Curry, Paneer Dishes
    By Cook Method Pressure Cooker, Stovetop
    Occasion Weekend Special
    By Diet Protein Rich
    Dish Type Gravy Side Dishes
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 4 people
    Author Srivalli

    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
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

    Other dishes from the Odissa

    • Chenna poda / Chhena poda ~
    • Chakuli Pitha
    • Janta Roti
    Previous Post: « Bihari Chole Masala Recipe ~ Side Dish for Poori
    Next Post: Blogging Marathon # 122 - 3 Day Marathon for 4 weeks! »

    Reader Interactions

    Comments

    1. Rajani says

      March 28, 2021 at 11:17 pm

      This is so different from the regular paneer dishes. Will give this a try sometime soon

      Reply
    2. Sandhya Ramakrishnan says

      April 04, 2021 at 12:07 am

      5 stars
      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.

      Reply
    3. NARMADHA says

      April 06, 2021 at 5:02 pm

      5 stars
      That is an interesting curry made with chenna. This looks so flavorful with all those spices. Bookmarking right away to try for weekend dinner.

      Reply

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