Steamed spicy paneer and lentil cakes are curried in a lightly scented cumin-ginger paste. Chanar dhokar dalna goes very well with bengali pulao or luchi.
Peel and roughly chop finger long ginger piece. Grind it together with 3-4 tbsp pre soaked cumin seeds. Keep aside.
It will be a smooth mix but will have slight coarse texture. Do not puree it.
In a non stick pan (or use a kadhai) pour the mixture and on low medium heat keep stirring it till it becomes a solid mass like structure. This will take around 20 minute.
The above process can be done in water bath or steam in pressure cooker.
On a well greased tray, pour the mixture, flatten it , give it square or circular shape whichever is possible.
When cooled slightly, cut the cakes into desired shapes . Please refer to the picture given in the post.
Add the ginger-cumin paste. Fry it for a minute, then add tomato puree.
Once done, add gently the paneer lentil cakes or dhoka.
Cover the pan and let the dhoka simmered in gravy for 5 minute. Switch off the heat.
Stir in coconut milk or milk (use warm). Switch on the heat and let it come to a gentle boil. Do this on low heat only.
Dhokas will soaked up all the water, so before adding the dhokas, make sure enough water is there in the pan. It is best to prepare this dish at least one hour before serving. so that dhokas will not end up as dry or crumbly. It should be juicy.