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.
More Interesting dishes with Fresh Chhena:
Learn how to make soft homemade chhena
Learn how to knead chhena soft for bengali sweets
How to make soft chhana balls for dumplings
Making Cottage Cheese Curry / Chhena Tarkari
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 | Odia Style Paneer Curry
- 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
- 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
- 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.
- 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
Other dishes from the Odissa