Why this recipe works
Chhanar dalna is a protein-rich vegetarian treat. The dumplings are chhena, the fresh cheese from split milk, so they carry real milk protein and calcium, just like rasgulla, only savoury. They simmer in a light, ginger-led gravy, often in the onion-and-garlic-free niramish style.
Ingredients
Method
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1
Knead the chhena smooth, shape into balls, and lightly fry or steam them.
Why knead smooth: a well-kneaded chhena holds together as dumplings without cracking or falling apart in the gravy.
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2
Make a light gravy of ginger, cumin, tomato and turmeric.
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3
Add the potato and simmer until tender.
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4
Slip in the chhena dumplings and simmer gently to soak up the gravy.
An honest word
Chhanar dalna is a genuinely protein-rich vegetarian dish: the chhena dumplings bring milk protein and calcium, and the gravy is light, not cream-heavy. The one lever is the oil, since the dumplings are lightly fried, steam them instead to lighten, and keep the oil modest. A lovely, delicate festive dish with rice or luchi.