Go Back
bengali chanar kalia recipe

Bengali Chanar Kalia / Curry Of Cheese balls

Fresh homemade chenna are kneaded well with little sprinkles of aromatic spices, then shaped into roundels. These are then pan fried and dunked in onion- ginger cumin garam masala based gravy.

Course Side Dish
Recipe Cuisine Bengali
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes

Recipe Ingredients

  • 300 gm Chenna (fresh home-made)
  • 2 tsp Cornflour (not heapful)
  • 1 tbsp Onion paste
  • 2 tbsp Ginger paste
  • 1 tsp Bengali Garam masala powder (see note)
  • 1/2 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 2 tbsp Cumin paste
  • Whole garam masala (that includes few cloves, green cardamoms,cinnamon stick and bay leaf)
  • 1 tbsp Raisin Paste
  • 2 Green Chillies
  • salt to taste
  • Oil for shallow frying

Recipe Instructions

  1. Sprinkle cornflour over the freshly made chenna, mix it thoroughly and knead it the way you will do it for roshogolla. Please check the link given above the recipe section for reference.

  2. Knead it to make soft dough. Cover it with moist cheesecloth and let it rest for 10-15 minutes.

  3. Divide the chenna dough into equal portions and make flat and thin roundels of small / medium size.

  4. Heat enough oil for shallow frying and fry the chenna roundel still golden brown. Blot them on a tissue paper to get rid off the excess oil. Keep them aside.

How To Make Gravy

  1. In the same oil (take out the extra oil if you think it is excess for gravy) add the whole garam masala.

  2. Next add the onion paste and fry till it turns brown. Throw in the green chillies, cut from the middle.

  3. Add the ginger paste and saute further till its rawness disappear.Now add the cumin paste, red chilli powder and turmeric powder and fry for few more minutes.

  4. Sprinkle the garam masala powder over it, add the raisin paste, salt to taste, mix well. Add 2 cups of water and let it reach to its boiling point.

  5. Gently drop the chenna roundels, cover and simmer on low heat for5-7 minutes till it soak some of the gravy.

  6. Take it off from the heat and serve the hot chanar kalia with phulko luchi / poori or Bengali pulao

Recipe Notes

Bengali Garam masala contains equal proportion of cloves, green cardamom and cinnamon