Chanar Kalia | ছানার কালিয়া
Chanar kalia is a rich Bengali-style paneer curry recipe that has chunks of paneer served in a thick gravy made with tomato, spices, and cashew nut paste. It is all about chana (paneer) soaking in the flavors of the aromatic gravy. This Bengali chanar kalia has a beautifully balanced mix of sweet, spicy, and tangy notes from the blend of Bengali garam moshla powder, yogurt, and a touch of sugar.
Ingredients
- 200 gms Chana
- Oil for frying
- 2 tablespoons Mustard oil
- 2 tablespoons Ghee
- 2 tablespoons Tomato puree
- 1/4 cup Whisked curd
- 4 tablespoons Cashew paste
- 1 teaspoon Garlic paste
- 1/4 teaspoon Jeera
- 2 Elaichi cardamom
- 2 Bay leaves
- 2 Cloves
- 2- inch Cinnamon
- 1/4 teaspoon Hing asafoetida
- 1 teaspoon Turmeric powder
- ½ teaspoon Red chilli powder
- A pinch of nutmeg and mace powder
- 2-3 Green chillis half-cut
- 1 teaspoon Sugar
- Salt according to taste
Instructions
Prepare the Chana
- Boil the milk in a heavy-bottomed pan.
- Once it reaches a rolling boil, add lemon juice or vinegar and stir gently until the milk curdles.
- Turn off the heat and let it sit for a minute.
- Strain through a muslin cloth and rinse with cold water to remove the acidic taste.
- Squeeze out excess water and place a heavy object over it for 30 minutes to form a firm block.
- Once set, cut the chana into cubes and set aside.
- Heat oil in a pan and shallow fry the paneer cubes until golden brown. Take them out and keep them ready for the gravy200 gms Chana, Oil for frying
Prepare the Gravy
- Pound the whole spices in a mortal pestle till you get a fine powder.2 Elaichi, 2 Cloves, 2- inch Cinnamon, A pinch of nutmeg and mace powder
- Heat the oil and add jeera or cumin seeds, hing, and bay leaves. As they splutter, add the ginger and garlic paste and sauté until fragrant.2 tablespoons Mustard oil, 1 teaspoon Garlic paste, 1/4 teaspoon Jeera, 2 Bay leaves, 1/4 teaspoon Hing
- Stir in the pureed tomato and cook until the raw smell disappears. Add the powdered spices and cook until the oil separates.2 tablespoons Tomato puree, 1 teaspoon Turmeric powder, ½ teaspoon Red chilli powder, Salt according to taste, 1 teaspoon Sugar
- Lower the heat and add beaten yogurt, stirring continuously to prevent curdling. At this point, add the cashew paste as well.1/4 cup Whisked curd, 4 tablespoons Cashew paste
- Pour in warm water and let it simmer for 5-7 minutes until the flavors meld together.
- Add the fried chana cubes and mix well.
- Finish with a sprinkle of garam masala and a teaspoon of ghee for a rich aroma.2 tablespoons Ghee, 2-3 Green chillis