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Chena Tarkari
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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
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